The best Washington DC restaurants, according to restaurateur Dan Simons

This contemporary Greek restaurant is a date-night dream. Melina comes from the Cava group and serves artistic, vegetable-forward dishes like roasted carrots with smoked manouri cheese and mushroom trahana pasta in a sleek space decked with an underlit olive tree.

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.”

For an especially intimate meal, book this Dupont Circle Hotel beauty. Claim a coral-colored banquette and dig into French hits like pan-seared filet mignon and duck breast confit with fried wild rice in some seriously glossy surroundings.

Why Dan loves it: “The aesthetic here is really bright—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. The hospitality from the assistant manager, Chris Mostaghim, is as warm as the room itself.”

The Vietnam-inspired food at NUE is nothing like you’ve had before. The elegant Falls Church restaurant recently landed on Washingtonian magazine’s “100 Very Best Restaurants” list, singled out for inventive cross-cultural dishes like coconut curry risotto and braised short-rib pappardelle with lemongrass.

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.”

For red-sauce faithfuls and a timeless Sinatra soundtrack, head to this Italian American spot. Caruso’s pays tribute to owner Matt Adler’s father’s restaurant in upstate New York, and cranks out pitch-perfect riffs on eggplant parm, linguine with clams, and eclectic cocktails made with limoncello and basil gin.

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.”

A classic Persian menu draws diners to this charming Atlanta transplant. Chef-owner Ali Mesghali is known for meticulous preparations of meze, kebabs, and stews, plus flatbread baked in imported tandoor ovens.

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.”

Iron Gate is a Greek and Italian restaurant in a former carriage house that dishes up killer Mediterranean food like goat cheese agnolotti and lamb meatball gyros. But it really shines for its wisteria-clad courtyard—one of the dreamiest outdoor spaces in town.

Why Dan loves it: “When you want a really nice spot for lunch in a classic part of the city, Iron Gate is it. I love both the indoor and outdoor spaces; the building is from the 1800s and the vibe is cool, comfy, and welcoming. Try the maple-roasted squash panino, and if you’re having a cocktail with lunch and you love gin—like me—sip on an Il Calanthe [Greek gin, yuzu, red bitters, lemon, and micro orchids].”

French classics get Eastern Mediterranean accents at this stylish North Bethesda spot, another winner from the ever-growing Cava group. Which means bistro staples like wedge salads and trout meunière feature cameos from ingredients like pomegranate and Urfa coriander spice.

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.”

Star-like light fixtures and a plant-lined bar dial up the wow factor at the Knightsbridge Restaurant Group’s sultry spot downtown. Housemade pastas, which include rare combos like roasted carrot cavatelli with date-braised lamb ragu, promise an Italian meal for the books.

Why Dan loves it: “Modena is where you go for a light, bright take on modern Italian. You can get delicious meatballs and a truly chef-crafted pizza—it’s such an easy menu to navigate. You can count on being recognized and greeted when you walk through the door; they don’t make mistakes. That’s one of things Ashok Bajaj and the Knightsbridge Restaurant Group is really great at. He has incredibly high standards, and I really admire the way they execute.”

Channel a Oaxacan holiday at this rustic-chic Mount Vernon restaurant. dLeña’s sexy wraparound bar was built for mezcal tastings and flights of wine, and its modern approach to traditional Mexican dishes include wood-fired grilled meats, seafood, and fresh ceviche.

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.”

Ambar’s bottomless Balkan brunch menu—think meze platters, smoked salmon Benedicts, and phyllo pies stuffed with aged cheese—means it’s a magnet for group get-togethers. And its many sitting areas make it an especially versatile restaurant to hang.

Why Dan loves it: “Ambar is like a trip to the Balkans through food and drink. Brunch is fabulous—you’ve got to add the unlimited cocktails option. And 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.”