Valentine’s Day is nearly upon us, and while some of are dreaming romantic plans for two, others look forward to a joyous encounter of a different kind: discovering their next favorite menu item. Our culinary team is guiding the hand of fate by matching you to your next must-try dish or drink.

If you love cacio e pepe, try the Mafaldine Pasta

Recommended by Christian Welch, Executive Chef, The Dupont Circle Hotel

A harmonious blend of light and creamy, Chef Christian says this dish marries the peppery kick of cacio e pepe with the lusciousness of carbonara. Featuring parmigiano fondueca, a four-pepper blend, garlic-herb crumbs, and a silky egg yolk, it’s a perfectly balanced indulgence.

If you love a specific spirit, try it in an unexpected cocktail

Recommended by Chrissy Sheffey, General Manager, Doyle Bar

“You can discover new flavors with spirits you already enjoy,” says Chrissy. For example, if the flavors of an Old Fashioned intrigue you, but you aren’t a whiskey drinker, ask your bartender to swap it out for mezcal. She recommends playing mixologist with your order, taking flavor risks, while trusting the structure of the classics.

If you love a Dark & Stormy try the Dublinesse

Doyle Bartender Elbert – change to Recommended by Elbert, Bartender, Doyle Bar

Bartender Elbert recommends this bold Irish twist on the classic Dark & Stormy. The Dublinesse blends the smooth warmth of Teeling’s Irish whiskey and the rich depth of Guinness with zesty ginger beer and a splash of lime for a perfectly spirited sip. Enjoy this vibrant cocktail with golden, aromatic truffle fries for a pairing both rich and refreshing.

If you love complex, savory flavors try the Octopus

Recommended by Christian Welch, Executive Chef, The Dupont Circle Hotel

Octopus has many devoted fans, but just as many that have never tried it—even for those who have had it, Chef Christian says the experience will be vastly different from one restaurant to the next. According to Chef Christian, it should be cooked slowly like a short rib, so it will break apart with your knife. The Pembroke’s octopus has a soft, smoky flavor profile. “Cooking over that long period of time, for the Octopus to break down, is why it can absorb all of that flavor,” he says.

If you love a chef-crafted salad, try the Radicchios Salad

Recommended by Christian Welch, Executive Chef, The Dupont Circle Hotel

Though highly popular in some circles, according to Chef Christian, some turn their back on Radicchio too soon. “There’s a misconception amongst some that a Radicchios Salad is going to be bitter,” says Chef Christian, “but it’s balanced by the smokiness and saltiness of the cheese, the herbs and citrus. The sweetness comes from miso—it brings balance, umami.”

If you love sparkling wine but prefer non-alcoholic options, try the Blanc de Blancs

Recommended by Tom Murphy, General Manager, The Pembroke

This is Tom's top recommendation for lovers of Prosecco or Champagne who are seeking a non-alcoholic alternative. Made from high-quality Chardonnay and Pinot Blanc, this wine undergoes a specialized process to gently remove the alcohol—a technique first developed in Germany over a century ago. The result is a crisp and vibrant sip, balancing citrusy acidity with a delicate touch of richness.