Where to make reservations for Valentine's Day:

There are many restaurants that fit the bill for a romantic Valentine's dinner, offering good service, soft lighting, champagne and chocolate. If you want the champagne to keep flowing, there's one more amenity you'll need: a hotel room right upstairs.

        So book a table at one of the many restaurants in Tristate hotels. (The hotels can use the business.)

        • At the top level of service is the Palace at the Cincinnatian Hotel, downtown. It's a four-star hotel and the restaurant boasts an internationally flavored French menu from new executive chef Guy Hulin. Service, and the wine selection, — are excellent. 381-3000.

        • The Palm Court at the Omni Netherland Plaza, also downtown, has an impressive atmosphere that seems made for romance, with its art deco marble and sculptures. For Valentine's, the Palm Court will offer a fixed-pricemenu ($55) that includes a choice of appetizer, salad and entree. Entrees will include grilled ahi tuna, swordfish and diver scallops with fried shallots or porcini crusted rack of lamb with rosemary sauce. 564-6465.

        • Bistro 151 is in the Kingsgate Conference Center near University Hospital in Clifton, and though the big room is not the cozy setting you might think of for romance, the food is good and the view of the post-modern Vontz Center and the lawn in front of it is interesting. 487-3800

        • Zebo's Bistro in the Cincinnati Marriott in Covington is a pretty room with a view of the river. In addition to the regular menu, there will be a special menu for Valentine's Day, with entrees designed for two, including lobster, Chateaubriand and mesquite mixed grill. The special five-course meals will be , $72 per couple. (859) 261-2900.

        One more idea, not in a hotel: the Celestial in Mount Adams will offer a special menu on Valentine's Day featuring four courses, plus little extras including an amuse-bouche and petit fours. The Clestial is without doubt a romantic setting, and the special's main course is a composition of lamb, Swiss chard-wrapped veal tenderloin and roasted quail. It's $75 per person. 241-4455.
       Contact Polly Campbell by phone: 768-8376; fax: 768-8330; e-mail: pcampbell@enquirer.com.

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