Valentine’s Day is right around the corner - the most romantic date night of the year and you don’t have a dinner reservation yet! Don't worry - we asked top chefs around the country for advice on getting last-minute dinner reservations on one of their busiest nights of the year. While virtually every chef recommended dinner reservations at least one month in advance, don’t despair. They also shared some clever insiders’ tips on scoring a last-minute dinner reservation for the procrastinators among us.

1. Don't forget the bar!
Chef Rafael Gonzales (image at left) of brand-new Yew restaurant and bar at the Four Seasons Vancouver says, “If the restaurant is booked, the bar is such an incredible experience. We don't take reservations there, so you can just walk in, sit up at the bar and order from the bar menu. It offers incredible cocktails, a "wine by the glass" program (150 wines available) and, of course, order from the raw bar! Once you’re there, perhaps a table might be available later.”


2. Restaurants love their regulars, even on Valentine's Day
If you happen to be a regular at a favourite restaurant, David Lee (image at left) of Toronto’s upscale and romantic Splendido suggests that you and your date “just show up… usually they will make it happen for you.” As for the perfect wine to accompany your special meal, Chef Lee enthuses without hesitation, “Champagne, Champagne, Champagne!” (And virtually every chef from coast to coast concurs!) For a more cost-effective option, or if you're waiting at the restaurant bar for your table, Veronica Laudes, owner of Toronto’s unpretentious but superb tapas restaurant, Torito, suggests a Spanish Cava (which she seductively refers to as “the queen of romance” and promises will “bring the warmth of Spain to your lips.”)

3. Drop your name onto more than one waiting list
Stephen Beckta (image at left) of Ottawa’s acclaimed Beckta Dining & Wine advises that you get your name on the wait list of several of your favourite places. “We always have a few cancellations,” he asserts reassuringly. Besides bubbly with your meal, Stephen also recommends “very silky Pinot Noirs and rich Ports to warm you up before leaving into the cold.”


4. Consider an intimate evening in
Dale MacKay (image at left), executive chef de cuisine at Vancouver’s award-winning Lumière, says if all else fails, consider eating in. “I’d recommend picking up some smoked salmon, artisan breads, a selection of cheeses, and perhaps a dessert from her favourite bakery. Round out the dinner by inquiring with a leading restaurant or caterer about preparing the main course in advance… Finish the dish off at your leisure in your own kitchen and look like a rock star.”


Alain Chabot (image at left), executive chef of Calgary’s top Italian restaurant, Il Sogno, advises a similar strategy and adds that this option will allow for a splurge on a “great bottle of Champagne or wine to accompany the meal.” For dessert, he suggests “a special sauterne or ice wine.”

More insider's last-minute dinner reservation tips on page 2!