Ghidotti’s, from Park City restaurateur Bill White, is in some ways his most impressive restaurant. It’s certainly the largest, with soaring ceilings, gigantic chandeliers and a lively ambience. Originally conceived as a simple, checkeredtablecloth kind of place, it’s now gorgeous, and so is the food. Kick things off with clams casino or Tuscan bistecca rosemary skewers, then launch into White’s signature shrimp scampi Florentine or the melt-in-the-mouth braised beef braciola in thick, rich, tomato sauce and served in the copper pan it was cooked in. The pork osso buco with winter squash is a favorite cold-weather entree, and for down-home comfort food, try Mamma Ghidotti’s traditional spaghetti with meatballs. Wine manager Mike Brown’s well-selected list simply adds to the superb dining experience.