Thurs. Feb. 14

 Last minute Valentine’s Day dinner tip. Look up. Up to the top of the Pru where you’ll find the Top of the Hub. (Also, think early – like 4 –5 p.m. or late- like 9:30-11 – as the other times are booked.) Don’t know if it’s our small town upbringing or what, but whenever we think about being in the city and fine dining, our eyes tend to stay at street level. (There were no tall buildings where we came from in Maine.) In Boston, well, there are a more than a few tall buildings and a few of them house restaurants. One of the most famous is Top of the Hub, which opened Nov. 5, 1965. It underwent a $3 million renovation, in stages, over the past couple of years, and though we’d been before – 2004, I think – after your 52-floor ride, this feels almost like a new experience.  It’s a total comfort zone. The bar has been re-arranged, the lounge and restaurant split more effectively by a wine case. The wine list has expanded from 170 to 450 and there’s an impressive 4500 bottles in stock, many on display. Beige and sage are the predominant colors in the dining room; mahogany paneling accents the walls. The decore was inspired by a visit to Sienna, Italy. It’s warm, it’s cozy. You feel like you’ve been welcomed into this sumptuous well-appointed cave … which just happens to overlook the city.

 The panoramic view, need we say, is spectacular, breath-taking. No matter where you sit. They’ve put up mirrors where there was once art-work, so, really, you can see the city from just about anywhere. Ambience? The Travel Channel calls it one of the most romantic restaurant locations in the world. Well, we don’t know about the world, but we can second the emotion vis-à-vis Boston. Steak au poivre for me monkfish with capers and risotto for my wife. Champagne for her; martini for me. Bubbly water for both. A bit of soft jazz in the lounge afterwards with music by the Marty Ballou Trio. (The other jazz group that rotates, the Chris Taylor Trio is there Feb. 14.) If you decide to do this, it’s $250/couple (exclusive of drink, tip and tax). Appetizers include a choice of duck confit, pan seared scallops and shrimp cocktail; entrees include a choice of sesame seed crusted salmon, pan seared rainbow trout, roasted beef tournedos and anise seed scented pork loin. Executive Chef Mark Porcaro will be there, working with three other chefs. It’s his fifth VD there as chef. “It will be crazy-busy,” he said. “But it’s a special moment and night.”
More on the new wrinkle front: Top of the Hub probably has a misconception as a place for “tourists.” Not necessarily so, claim the Hubstars, who also note the bar has become a hip area for professional women to relax without the pickup joint feeling you’ll find … well, most everywhere. In our experience, a perfect mix of fine food, impeccable service, as well as a sense of both serenity and stimulation.

800 Boylston St., 617-536-1775 www.opentable.com