Prato

"Brandon McGlamery’s Park Avenue mainstay spotlights Italy’s dynamic duo of carbs – pizza (fired in imported, wood-burning Acunto ovens) and pasta (rolled and shaped in-house). The menu, naturally, is seasonally directed and combines McGlamery’s love for wood-fired foods and pasta, like oak-roasted duck breast and rustic whole branzino. Pizzas are some of the best in Winter Park, while pasta offerings (think lamb pansotti and sunchoke casarecce) change constantly." - Faiyaz Kara

"This seasonal delight arrives courtesy of Park Lights Hospitality and Chef Brandon McGlamery. Set along a tree-lined street, an overhead sign and tables out front signal the entry to this vast retreat. Inside, the room is rustic-chic, with vaulted ceilings, exposed brick and Edison bulbs that illuminate a central bar as well as caramel-leather booths.Flavorful Italian-American fare with a focus on wood-fired pizzas is what this kitchen does best. Start with crispy pumpkin arancini, enriched by celery root and apple mostardo. Then savor one of their ever-rotating pies with delectable toppings, like crab béchamel, sliced potatoes and artichoke-pepper conserva. End with a bit of sweet—there's no going wrong with a classic tiramisu, gelato or sorbet." - Michelin Inspector

"This seasonal delight arrives courtesy of Park Lights Hospitality and Chef Brandon McGlamery. Set along a tree-lined street, an overhead sign and tables out front signal the entry to this vast retreat. Inside, the room is rustic-chic, with vaulted ceilings, exposed brick and Edison bulbs that illuminate a central bar as well as caramel-leather booths.Flavorful Italian-American fare with a focus on wood-fired pizzas is what this kitchen does best. Start with crispy pumpkin arancini, enriched by celery root and apple mostardo. Then savor one of their ever-rotating pies with delectable toppings, like crab béchamel, sliced potatoes and artichoke-pepper conserva. End with a bit of sweet—there's no going wrong with a classic tiramisu, gelato or sorbet." - Michelin Inspector

"If the kids want pizza, Prato is the place for your family. Request a table on the patio and order them a margarita pie to share while you pick one of the other modern Italian dishes made with locally sourced ingredients." - Karen Cicero

"A long hall-like dining space that stretches to the back where the wood-fired ovens, imported from Italy, churn out pizzas and the many other dishes finished there. A great restaurant for making a meal out of small plates, starting with the most famous one—the Prato meatballs, topped with sinfully good onions finished in the wood oven. The pizzas are thin and crispy with simple, pure ingredients. Chef Brandon Glamery brings the best of Italian ingredients but interprets things his own way, and makes sure almost every dish is touched at some point by the wood fire. If you try just one pasta dish, make it the mustard spaghettini cacio e pepe with speck and radicchio." - Terry Ward