Grato, which means “grateful” in Italian, is located in the up-and-coming Dixie Corridor, an area that Chef Clay Conley, Piper Quinn and Sam Slattery (the acclaimed team behind Palm Beach's Buccan) deemed ready for a warm, welcoming neighborhood restaurant. The rustic Italian menu at Grato is a departure from, but definitely influenced by, Clay’s culinary innovations at Buccan and Imoto. His signature cooking style deftly combines contrasting tastes, textures, and temperatures with traditional flavor combinations, highlighting a crafty sense of balance and flair.
Most everything at Grato is made in-house, with a wood-burning oven, grill and rotisserie central to the open kitchen and much of the menu. Handmade pastas and brick-oven pizzas are a staple features, even during Sunday brunch (breakfast pizza anyone?).
The chef and his restaurants have been recognized in national and international media outlets including New York Times, Travel + Leisure, Boston Globe, NY Post, Conde Nast Traveler, Robb Report, Fodorsé, Miami Herald, USA Today and Wall Street Journal. Clay has been honored with two James Beard Award nominations and was listed as a “Top 25 Best Chefs of The American South.” He has cooked on Emeril’s Florida, featured on both Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.