Why Erick loves it: “I’m a fan of Rose Mary because I love all things Joe Flamm. I think it’s a fun take on his family’s home cooking that is approachable, delicious, and celebrates both history and his approach to cooking. His gnocchi are phenomenal, as is his octopus.”

Why Erick loves it: “I love Lee Wolen’s take on Italian American. There's something there for everybody, from the pizzas to share to his sought-after pastas. The cavatelli is one of my favorites.”

Why Erick loves it: “It’s hard to believe avec is still one of the most sought-after tables in the city after 21 years. Their slow-roasted pork and chorizo-stuffed dates are still my favorites when I go to the restaurant.”

Why Erick loves it: “I've celebrated every one of my anniversaries at Swift & Sons for the past five years. My wife is a steak-and-potatoes gal, and they are a go-to favorite for steaks and great cocktails.”

Why Erick loves it: “Anna and David are one of my favorite chef couples. They make it look easy. I almost always opt for the tasting menu to see what those two are up to, and I admire their innovative spirit.”

Why Erick loves it: “Piccolo Sogno, hands down, has the best patio in the city. You couldn't eat dinner from the hands of a nicer, more sincere individual than Tony Priolo. He is the godfather of the culinary industry in our city. The whole fish is a must have.”

Why Erick loves it: “John Manion is a tried-and-true OG and a guy I affectionately consider a big brother. His hearth cooking is some of the best in the city. They figured out how to harness the fire that fuels their hearth right down to the plate, and the clearest example of that is the mar de plata [with head-on shrimp, seared scallops, grilled oysters, charred lobster tails, shellfish butter, and papas fritas]. That dish is pure, delectable fire.”

Why Erick loves it: “Chef Ryan Bair has worked diligently to become a humble force in our industry. He has really worked hard to hone his craft, and it’s on full display at Ada Street. It’s a speakeasy-feeling restaurant that's dark, warm, intimate, and bustling. Some of my favorite items that he prepares are his carrots with harissa, winter salad, and hamachi collar.”

Why Erick loves it: “Miru happens to be in one of the most beautiful properties in the city. It’s in the largest building in the city built by a woman designer, Jeanne Gang. The restaurant has spectacular views, and the food is as dynamic as the view. The kanpachi and A5 wagyu tartare are dishes I could eat for breakfast, lunch, and dinner.”

Why Erick loves it: “Eden by chef Devon Quinn serves terrific fare throughout the day, but it is my go-to spot for brunch. There's no question he can cook, seeing as he runs one of the most in-demand catering companies [Paramount] in our city. He and his wife understand hospitality is a love language, and his food is bar-none delicious.” While all picks are his own, OpenTable advisory board members are compensated for their time and expertise.