Why Dan loves it: “Melina’s in the suburbs, but there is nothing suburban about it—it could be in any downtown with a super-cool vibe. I think my favorite thing is the bar, which is built up to the edge of the restaurant, so you feel like your back is outside on the patio and your front is inside the restaurant. At a lot of restaurants, you get either patio dining or quality food but here, you get both.”

Why Dan loves it: “The aesthetic here is really bright and alive and floral—part of the restaurant is in a glass atrium-like space. You can go for brunch and you feel the dining room just wraps its arms around you and gives you a hug.”

Why Dan loves it: “I’m totally blown away by this place. NUE is not just defined by its Vietnamese food. It’s defined by its culinary talent, flavors, and hospitality, and it just happens to be Vietnamese.”

Why Dan loves it: “Caruso’s is where I go when I’ve got to have something that feels Italian and old school, but for today’s world. Try anything with red sauce. And you’ve got to have a Nutella cannoli. They take their craft seriously, but they don’t take themselves too seriously. It’s easy to like.”

Why Dan loves it: “This place gets the welcoming-meets-cool balance right—a lot of places can only get one or the other. It warms me, inside and out. Try the joojeh kebab—cuts of Cornish hen marinated in a lemon-saffron sauce, charbroiled and served on saffron basmati rice. It’s yummy.”

Why Dan loves it: “Julii comes from the same chefs as Melina, and it’s like a little jewel box of a restaurant. I go back again and again because the flavors are delicious, and I only eat at the bar. The bartender, Tico Rodrigues, can take you on a journey with his storytelling and drink-making. I know about his vacations and kids. This guy is as good as it gets.”

Why Dan loves it: “dLeña really gives you authentic Mexican food in a modern way. Doing high-end Mexican isn’t easy. They only cook with wood grills, no gas. You get the aroma and smokiness. They start you off with a little hibiscus agua fresca that will remind you of something you’ve had on the streets of Mexico. And the tuna poke guacamole is a great starter.”

Why Dan loves it: “Ambar is like a trip to the Balkans through food and drink. The unlimited dinner option is fabulous, too. The restaurant creates so many repeat guests because they make you feel like a regular on your first visit. And trust me, you need to try the beef short-rib goulash and the pork belly-stuffed cabbage.” While all picks are his own, OpenTable advisory board members are compensated for their time and expertise.