Progressive Italian cuisine in a casual, bustling wood-and-brick setting immediately made Prato a local favorite. Every item from the pancetta to the amaretti is crafted from scratch. Most are prepared in one of two imported Italian wood-burning ovens, dubbed Johnny Cash and June Cash because "they make music," the chefs say. The menu changes regularly, but standouts include the chicken-liver crostini and pastas such as shrimp ravioli and rigatoni cacciatore made with shredded rabbit and orange zest. The hand-tossed pizzas are also popular, as are the tiramisu and the budino, an olive oil–based pudding.