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LOCAL FLAVOR Book this romantic two-top for a private meal in the wine cellar. This Valentine's Day, dessert is garnished with candied rose petals. FAMOUS BOTTLES Valentino's wine list is one of the most prestigious on the Strip. Wine director Gretchen Allen reveals her February favorites. "We use quality ingredients and prepare them with the least amount of manipulation." Joan Rivers and Bob Saget are both Valentino fans. 50 continued from page 48 seductive tasting menu be on offer for Valentine's Day. Lovesick foodies should make a reservation for the two-top in the wine cellar, a welcome change from the traditional chef's table set in close proximity (sometimes too much so, at least for amorous purposes) to the action of the kitchen. The luxurious menu incorporates the indulgent ingredients that instantly come to mind: lobster, foie gras, and caviar. He then adds some unique twists like an Ibérico de Bellota pork loin tagliata. Since only 10 percent of the porcine production is released as fresh meat, it is a rare treat on a menu. "Kobe beef has been done over and over, so I do pork," Pellegrini says. "I use the same pig that is used for Spain's pata negra [an acorn-eating swine that sells for approximately $100 a pound], and it eats like beef." Much thought is put into every dish, each becoming a study in balance. The lobster medallion, sea urchin custard, watercress, and tangerine salad is an "explosion of flavors and textures that together make you say 'Wow!'" he says. "You get richness from the lobster, creaminess from the sea urchin, and then a peppery punch from watercress rounded out by the sweet, acidic tangerine." Then there's his whimsical take on a cheese course: Parmesan soufflé with gorgonzola fondue. For the sweetest finish, Valentino's executive pastry chef, Alessandro Stoppa, created a luscious finale that melds chocolate and raspberry with homemade orange and passion fruit gelato. At first bite, the heart-shaped chocolate mousse's liquid raspberry center oozes out. The finish: delicate garnishes of candied rose petals, raspberry marshmallows, and drops of chocolate, little touches that make for a magical meal. And whether it be in our romances or repasts, isn't it a touch of magic that we all seek? Venetian, 702-414-3000; valentinorestaurants.com V Valentino's wine director, Gretchen Allen. Since 2002, Valentino has received the prestigious annual Wine Spectator Grand Award, bestowed upon only 75 programs in the world, for its uncompromising collection. Thanks in large part to Valentine's Day, February, according to Gretchen Allen, director of the wine program at Valentino, is the month Champagne really gets to shine. Even though Valentino offers an impressive selection of vintage Champagnes, she suggests trying something like Berlucchi Cuvée 61 Brut Rose Franciacorta for a change. "Franciacorta is made exactly the same way as Champagne, but since its grape-growing region is warmer, it's not as lean and astringent as Champagne, yet has the same body and brioche aromas." From Italian Bordeaux-style wine to the great first growths of Bordeaux, the list reads like the wine world's French social pages: Château Lafite-Rothschild (1955), Latour (1961), Margaux (1961), MoutonRothschild (1982). Petrus (1985) makes an appearance as well, as do continued on page 52 PHOTOGRAPHY BY JIM SPELLMAN/WIREIMAGE (RIVERS), ALLEN BEREZOVSKY/WIREIMAGE (SAGET) —LUCIANO PELLEGRINI VEGASMAGAZINE.COM 048-054_V_SC_FoodnBooze_SMD-Guide_Win13.indd 50 1/2/13 1:35 PM