The Oval at La Devozione Invites Guests to Enjoy Their Romantic “Bacco Tabacco e Venere” Valentine’s Day Menu

La Devozione’s Michelin Recognized, intimate 30-seat chef’s counter, The Oval, invites lovers to express their devotion to each other for Valentine’s Day with a seven-course “Bacco Tabacco e Venere” menu, which will be offered from Friday, February 10th to Tuesday, February 14th

Designed for an amorous, luxury indulgence, the menu is priced at $250 per person and driven by La Devozione’s passion and devotion to pasta. It will take guests through a memorable viaggio throughout Italy and all that surrounds it that begins intensely and passionately with flavors from the depths of the sea, found in Linguettina con Astice e a sua Bisque al Mandarino, linguettina in lobster bisque with mandarin zest. The culinary journey continues with Bucatini Carbonara di Anatra, bucatini pasta with duck carbonara, which evokes the peace and romance of the Italian countryside. The penultimate and namesake dish La Devozione, the perfect bite of spaghetti al pomodoro, is flavorful enough to elicit a memory of passing through the urban crescendo of Naples. The meal ends with Bacco Tabacco e Venere for dessert, rum mousse with rum and tobacco leaves. 

To complement the tasting menu, the team at La Devozione has created wine and Champagne pairings that range from a standard wine pairing at $95 to a premium Champagne pairing, priced at $350. Diners also have the option to add White Truffle or Caviar supplements to their meals for an additional $70 each. 

Also available are cocktails from an imaginative Beverage Program designed by Bar Director Cristhian Rodriguez (The NoMad Hotel, Eleven Madison Park) that includes: Di Martini, a dry Martini made with Marconi 42 gin, dry and blanc vermouths, one infused with sun-dried tomatoes, and Fino sherry presented in a separate glass with cherry tomatoes compressed in tomato water; and In Between, a blend of bitter, spice, and earthy tones found in Contratto Bianco Vermouth, prickly pears, smoked chilies, Oxacan rum and Peruvian Pisco. 

The Oval was conceptualized by Giuseppe Di Martino, third generation Owner of renowned Pastificio Di Martino, to express his life’s devotion to pasta. The offerings are designed by Chef Peppe Guida (Michelin-starred Osteria Nonna Rosa), then reinterpreted by The Oval’s Executive Chef Alessio Rossetti (Tony May’s SD26 and Blackbarn) who uses innovative techniques and top seasonal ingredients to transform classic Italian recipes into avant-garde dishes. It recently became the first New York restaurant to be awarded three forks by the Italian food guide Gambero Rosso and was also named the 20th Best Italian Restaurant Outside of Italy by 50 Top Italy.