"Brandon McGlamery’s Prato and Luma could’ve easily made this list but Luke’s Kitchen, his Maitland boîte, deserves mention for its impeccable curbside manner and executive chef Jason Campbell’s open-fire eats. His blackened fish collar with salsa verde is takeout gold, especially when paired with poblano-crema corn, smoked okra and a to-go cocktail jar of a very summery Peachy Keen. While bottles of wine are no longer offered at half price, a 20 percent discount is nothing to scoff at." - Faiyaz Kara