Many Philly restaurants had to close their doors for a day or two in late January, thanks to the huge blizzard that hit the Northeast U.S. Weeks later, as we approach Valentine’s Day, we’re still waiting for the snow to melt. So how are Philly restaurants holding up?

“I think the one-word phrase could be ‘Oof!’ The best way I can describe January so far: o-o-f,” said Scott Calhoun, owner and executive chef at Ember & Ash in East Passyunk. “It’s been historically slow.”

The new year can be tough on restaurants because of cold weather and post-holiday fatigue. In some ways, Ember & Ash should be the perfect winter hideaway, with its wood-burning hearth and cozy bar.

“It’s always been slower in January, you know?” Calhoun said. “But I think just this January in particular, with all the events lining the way they have, it’s just been one week after another that has led to a lot of restaurants feeling the same ‘oof’ moment that I’m describing … not hitting numbers that we need to.”

Scott and Lulu Calhoun, owners of Ember & Ash. (Photo by Mike Prince)

Liz Kleppinger, general manager at Wilder in Rittenhouse, echoed that dim outlook,  but she said she’s not surprised by a midwinter lull.

“There’s always a little bit of a dip in between Restaurant Week chaos and Valentine’s Day,” she said. “So, we’re kind of in that dip right now.”

However, she said, 2026 started off with challenges.

“It has definitely been a little bit slower, especially during that initial hit of the snow. We did end up closing on that Sunday [after the storm], and we took a half day on Monday,” she said.

“People have been slowly trickling in,” she added. “Between the snow and the zero-degree wind chill, that has definitely deterred some people from coming in.”

Can Valentine’s turn things around?

Valentine’s Day isn’t a federal holiday, but it is one of the most important days of the year for restaurants — and can help businesses get through a winter downturn. OpenTable found restaurants around the U.S. saw a 43% increase in reservations on Feb. 14 in 2025 compared to the year prior.

But even Valentine’s isn’t a guarantee of success, according to Ben Fileccia, senior vice president of strategy and engagement for the Pennsylvania Restaurant and Lodging Association. . 

“Valentine’s Day is falling on a Saturday night this year,” Fileccia said.

When Valentine’s falls on a weekday, it can mean a big bump for an otherwise slow Tuesday or Wednesday, he said. “That’s all of a sudden going to outperform your Saturday night,” he explained. However, with the holiday falling on what is already the busiest day of the week this year, it may not provide as much of a boost. 

“You can’t even count on Valentine’s Day to help you through this rough time,” he said.

But the spirit of Valentine’s Day doesn’t have to be restricted to the 14th — especially as it expands to encompass concepts like Galentine’s Day.

“I don’t think it’s necessarily a negative thing that it’s happening on Saturday,” Kleppinger said. “People are using the whole weekend to celebrate.”

Sunday brunch, she noted, is a great option for large Galentine’s groups and couples looking for something different.

Calhoun said he is still hoping for a Valentine’s bump this weekend — and he said he encourages diners to come out on a different day if they can’t score a table for Saturday.  

“We’re starting to see Friday stack up as well, in terms of reservations,” he said. “Because some people are probably choosing to say, ‘You know what? I can’t get into where I want to eat on Saturday because every restaurant is booked. Let’s just go out Friday.’ ”

Toast, the software company behind a sales platform popular with restaurants, found that diners are more likely to order expensive menu items, like steak, have some extra wine, and opt for dessert on Valentine’s Day. So even if a restaurant has the same volume of diners as on a typical Saturday night, those diners are expected to spend more.

Getting creative

Punxsutawney Phil saw his shadow earlier this month, so there’s still more winter to get through. Restaurants may not want to count on extra Valentine’s Day revenue to save them, so many around the city are getting creative about drawing people through their doors.

James Nardone, chef and owner of Elma in Fishtown, said that he has made his menu more accessible and appealing to customers. 

“We changed from the tasting menu to à la carte,” Nardone said. “I think we’re definitely trying our best to put things on the menu that are new, that aren’t too adventurous for people. We’re just doing things that are exciting and fun.”

Even through the beginning of January, Elma has consistently had packed tables. The goal is to be consistent with service while getting inventive.

“We’ve had some really nice folks come in and say some really nice things about the restaurant recently,” he said. “We’re fully booked right now.”

Likewise, Kleppinger said that Wilder has relied on its happy hour crowd and larger group events to help ride out the winter, and she is revamping the menu to keep people coming in.

“We are doing a rebrand of our happy hour starting today,” she said. “I know there’s an uptick of amazing happy hours in the city, but specifically in Rittenhouse, so we’ve got to keep it fresh for the competition.”

Calhoun has added new deals to get diners excited about Ember & Ash. One includes $30 all-you-can-eat mussels on Thursdays with toasted Mighty Bread Co. sourdough on the side. 

“We’re doing two different flavors. One is more like a traditional French-leaning … just like a real classic,” he explained. “And then the other one, that’s going to be more of a mainstay, will be like a red Thai coconut curry.”

All-you-can-eat mussels from Ember & Ash. (Photo by Mike Prince)

Ember & Ash will also offer an “adult happy meal” Wednesdays at their bar for $24. Calhoun said the idea was all his wife and business partner Lulu’s. It includes a cheeseburger or a Korean-spice fried chicken sandwich, fries and an alcoholic beverage — a beer or glass of sparkling wine.

“It’s kind of a fun idea, that little nostalgia. These are the things that people are looking for these days. You know, everyone remembers when they were a kid and went and got a happy meal. Obviously the best part was the prize. But for the adult happy meal, you get a beverage with it,” Calhoun said.

“Whatever we can do to get a few more seats filled in,” he added. “Especially, the bar and just making it look a little more lively, so that as people walk by, you kind of capture their eye.”