Thinking about going out to dinner this Valentine’s Day? Yes, you can still get reservations at of-the-moment restaurants such as Masa 14 or Ris—if you want to eat at 4:30. But a scan of OpenTable shows there are plenty of prime-time alternatives—a 6 PM table at Rasika; 7:30 at Corduroy—which will hide any traces of planning procrastination. We’ll keep the list updated frequently.

Monday, February 8
Diamonds are forever, but a good meal goes a long way, too. Men can learn to cook a dinner that will melt a loved one’s heart with Open Kitchen’s (7115 Leesburg Pike, Falls Church) class “Cooking the Perfect Valentine Dinner for Your Special Someone.” While the menu for the hands-on class is being kept under wraps, we’re told it covers the basics of food preparation and serving. The class, $75 per person, runs from 7 to 11. For more information and reservations, call 703-334-1504.

Tuesday, February 9
Learn to shuck and prepare oysters at Zola Wine + Kitchen’s (505 Ninth St., NW) “Local Oysters” cooking class. Participants will see how to make oyster pie, fried oysters, and oysters Rockefeller. The class, $50 per person, starts at 6:30. For reservations and information, call 202-654-0999 or click here.

When I moved to Beijing, I was initially surprised at how quiet the Chinese New Year festivities seemed. China’s biggest holiday shut down the country for a week, and most people returned to their childhood villages or towns to celebrate with family. Every night, there was the shocking crack of firecrackers (to ward off evil spirits), but every day the streets were quiet and empty. Of course, I recognized a few of the holiday’s elements from my Chinese-American childhood—such as the red envelopes stuffed with cash, which I gave to my friends’ children—but where were the parades? The lion dances? For my first few years in China, I couldn’t help but feel I was somehow missing out on the fun.

• Last October, the Washington City Paper’s Tim Carman reported that chef Frank Morales, formerly of Rustico and Zola, was behind the stoves at Jackie’s in Silver Spring. He lasted only three months, though: Washington Post restaurant critic Tom Sietsema wrote on Twitter this morning that Morales is again without a job.

• We got a press release Monday announcing that Mark Hellyar is now executive chef at Hook, a swanky seafood restaurant in DC’s Georgetown. Hellyar plans to infuse the menu with techniques and flavors from his last job as chef de cuisine at the Oak Door at the Grand Hyatt in Tokyo. Before that, he held the same position at Blue Duck Tavern in DC’s West End.  Hellyar—who will also tweak the menu at Hook’s sister property, Tackle Box—replaces Jonathan Seningen, who left right after January’s Restaurant Week.

Earlier this week, we heard rumblings that Bravo will film the next season of Top Chef, its hit kitchen competition show, in DC. While producers wouldn’t confirm the rumor, Top Chef has recently paid a lot of attention to our city. Last season, three chefs had ties to Washington: Michael Voltaggio, who grew up in Walkersville, Maryland, won, and brother Bryan, chef/owner of Frederick’s Volt, came in second. Zaytinya chef Mike Isabella was in the running, too. The season before, local caterer (and third runner-up) Carla Hall won our hearts with her hootie-hoos. To top it off, Top Chef judge Tom Colicchio told the Wall Street Journal in December, “I think DC and Philly are having a great moment. It would be great to film in both of those places.” As if the P Street Whole Foods wasn’t crowded enough. . . .

>> See more readers' photos of grocery store horror here 

It's Snowpocalypse time, and you know what that means: It's time for everybody to do what this Web site tells us. Since last night, we've been hearing tales of terror from grocery stores around the region. Our story: We spent 45 minutes in a packed Whole Foods line, only to learn that we really got off easy—the store started making customers wait for entry outside just after we left (for the glorious refuge of a bar across the street, where we could watch the madness).

In the comments, tell us your own grocery-store tales. Are the bread aisles empty? Did you see two shoppers fighting over the last carton of eggs? Was there uncontrollable sobbing in the dairy department? Send us photos, too, to candrews@washingtonian.com and we'll post them online.

Related: The White Stuff: Send Us Your Snow Photos! 

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Acadiana
This Penn Quarter restaurant has a New Orleans-themed takeout menu available by the quart: chicken-and-sausage gumbo ($15), crawfish étouffée ($20), seafood gumbo ($20), turtle soup ($15), red beans and rice ($7), smoked-bacon collard greens ($5), and 75 cent biscuits. Orders can be placed anytime through February 6 at 202-408-8848. Pickup runs from noon to 5 on Sunday.

BlackFinn Restaurant
Beer towers and a slider-eating contest aside, BlackFinn in Bethesda will also have a game-day menu, with sloppy joes, cheese fries, and chicken wings. Patrons can enter a square challenge and other contests for a chance to win prizes including an iPod Touch.

Founding Farmers
For $44 enjoy access to a private viewing room with unlimited appetizers and a three-drink ticket valid for wine or beer. Appetizers include chicken pops, crab and artichoke dip, mini pizzas, sliders, and fries. A full menu is also available. For reservations, click here.

Jimmy’s Old Town
For its 13th annual Super Bowl bash, this Herndon spot will serve muffuletta sandwiches, a New Orleans staple made up of capicola, salami, mortadella, provolone and Emmentaler cheese, and olive salad—all stuffed inside a ten-inch loaf of muffuletta bread. The fried-pork-tenderloin sandwich is another highlight on the menu, which is available from 11 to 9. For takeout there are chicken wings, starting at 10 for $5 and going all the way to 50 for $25. A standard brunch menu will also be available from 11 to 2. The first 100 patrons get to participate in a free pool, and an outdoor football toss takes place at 5. Reservations at 703-435-5467 are strongly encouraged.