Luke's Kitchen and Bar

"Along with Prato in Winter Park, this inviting Maitland restaurant with a seafood bent lends a dynamic one-two punch for chef-partner Brandon McGlamery’s restaurant group, Park Light Hospitality. The kitchen is in the capable hands of Ricky Ferraro, who crushes it with items like swordfish schnitzel and green chilemussels with chorizo verde supplementing Luke’s mainstays like redfish with farro, fennel, orange, and celery root. There’s plenty of creative seasonal fare for landlubbers, too. An expanded outdoor area proves extremely popular with the brunch set. Plus, don’t overlook the pies coming out of its gorgeous Fiero Forni oven." - Faiyaz Kara

"Rustic-modern with wood and metal accents, dimly lit, spotlight on big open kitchen. This is another restaurant by Brandon McGlamery of Prato and Luma on Park (now closed) fame. It's a bit more casual than Prato but still very buzzy and contemporary. You'll never go wrong with the crab cakes or a burger as well as anything from the wood-fired grill or smoke box. The oysters are also awesome here. Desserts are twists on classics, like root beer floats with Tahitian vanilla and Key Lime semifreddo instead of the standard pie." - Terry Ward

"This Maitland boîte has been absolutely killing it since Jason Campbell took over as Luke’s executive chef, and weekend brunch is no exception. The restaurant solidified its morning time rep by offering a vast array of seasonal offerings as well as standbys like egg souffle with Key West pink shrimp, and pierogis in a caramelized onion broth with melted provolone and short rib. Mimosas, bellinis, sangrias, spritzes, and Bloody Marys flow, while an expansion of the outdoor area to include a retractable awning as well as a games area cements the brunch experience here as one of the very best in the city. Offered Saturday and Sunday from 11 a.m. to 4 p.m." - Faiyaz Kara

"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