Umi has a pleasant vibe. The menu features not only the expected sushi selections but also kitchen foods that include robata grilled meats and a couple of ramen soups.

Everything is delicious and prettily presented, to boot.

Let me just put this right out there at the beginning: Viet-Nomz might just be serving the best Vietnamese food in the area. Those of you who know me know that I don’t make such statements lightly.

I put off visiting this small, fast-casual restaurant for a long time because too many other businesses in this spot opened and closed too quickly. I didn’t hold up much hope for another newcomer, especially one with such a cutesy name. But after six months of seeing more cars in front than I ever did for any of the other restaurants that have occupied the University Boulevard space, I decided to pull over and try it myself.

A wine bar with very good food, served by the charming husband and wife owners.

I’ll have to admit that my expectations weren’t exactly high when I was invited to the Wine Barn in Winter Park to sample its line of pizzas. I mean, come on: It’s called the Wine Barn, for crying out loud, and its main purpose is to sell wines in a somewhat warehousey sort of setting. The food has to be just a sideline, a distraction, a hobby. We’re probably talking prefab Boboli-type dough with some slathered sauce and canned toppings, right?

No, not right. The pizzas here are excellent, some of the best I’ve had in Central Florida. And my reaction is not because of lowered expectations or, as a way of giving full disclosure, a placation to a business that advertises on SJO. These are some darned fine pies.

They’re rustic pizzas that immediately brought to mind the sort that are served at Prato. There are two keys to their success. First is the flour, which is Caputo brand, imported from Naples (not the one in Florida) and is a 00, the finest grind (ratings are 1, 0 and 00). The pizza dough is made from scratch and allowed to rest for 24 hours before it is hand-stretched when the pizza is ordered.

A sort of Wine-O-Mat concept wherein you pay as much as you want and are handed a debit card with that amount loaded on it. Then you wander about the space, which has dozens of automated wine stations. When you spot a wine you want to sample, you select it, insert your card, and place your glass under the spigot. Sample, sip, repeat. But don’t expect a lot in the way of nibbles. A meager cheese platter may be your only hope.