"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
Courtesy Prato
