The Harrison is going into special-menu overdrive:

I’m not a huge fan of Restaurant Week (Jan. 25–Feb. 7) because too many restaurants don’t even try—but last time around, a trustworthy bartender at The Harrison told me that the options were genuinely good, and he was right. Here’s the Harrison’s Winter 2010 Restaurant Week $35 prix-fixe menu. Remember to mention Restaurant Week when reserving.
••• Appetizers: red and green lentil soup with curry crème fraiche; escarole, apple, and endive salad with walnut sherry vinaigrette; or a roasted mushroom “arancini” (a crispy mushroom rice croquette)
••• Entrées: pan-seared skate with braised winter cabbage and cider reduction; braised chicken “coq au vin” with mushrooms, pearl onions, and red wine; or a grilled pork chop with cilantro, oregano marinade [I think this must be a cilantro-oregano marinade], and sweet-potato purée.
••• Dessert: chocolate panna cotta with popcorn ice cream, caramel, and candied peanuts.

I’m also not one to go out to dinner on Valentine’s Day, because there tends to be too much fuss and it’s often a rip-off. (Besides, in my relationship, I treat every single day as if I was shot in the rear by cupid.) But I understand that some people enjoy the holiday, and if you’re among them, you might want to consider The Harrison’s three-course menu, which is here. The price is $65, which is a bit of a markup* to the regular menu—and the offerings, such as roasted chicken and hanger steak, aren’t exactly high-end—but perhaps the restaurant has some extras in the works. (*Example: If you order the quince salad, skate wing, and dessert on Feb. 13, you’ll pay $43.)

And there’s no way I’m watching the Super Bowl (Feb. 7), either at home or in a restaurant, but I must say I’m intrigued by Harrison chef Amanda Freitag’s slate of “Super Bowl munchies,” a beer-inspired menu that includes stout-braised short ribs, meatball heroes, pork-belly sliders, and beer-batter onion rings. Maybe the restaurant would consider devote the private dining room downstairs to those of us who’d rather read quietly while we eat?