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✔️ Dine-in ✔️ Takeout ✔️ No delivery
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Stylish Italian eatery offering modern takes on classic dishes in rustic-chic surrounds.
Hours
Saturday | 11:30 AM–3 PM, 5:30–11 PM |
Sunday | 11:30 AM–3 PM, 5:30–10 PM |
Monday (Labor Day) | 5:30–10 PM Hours might differ |
Tuesday | 5:30–10 PM |
Wednesday | 11:30 AM–3 PM, 5:30–11 PM |
Thursday | 11:30 AM–3 PM, 5:30–11 PM |
Friday | 11:30 AM–3 PM, 5:30–11 PM |
Address and Contact Information
Address: 124 N Park Ave, Winter Park, FL 32789
Phone: (407) 262-0050
Menu
Order and Reservations
Reservations: resy.com
Photo Gallery
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Prato – Italian Restaurant in Winter Park, FL
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Prato – Winter Park offers takeout which you can order by calling the restaurant at (407) 262-0050. How is Prato – Winter Park restaurant rated?
Reviews
Mark Lewis
Ate at the bar and had great service. I took the bartender’s recommendation and ordered the meatballs with zero regrets. If it’s one thing, you do here, order these meatballs. You will want bread just to sop up the sauce. I completed my meal with the veal. Word of caution here, their style makes a softer veal cutlet than you’re probably used to. But it was flavorful, unique, and the real star of the show was the succotash side—I could have a bowl of that stuff.
… moreKi Smith
This place customer service is not the best at all! I had to wait 5 minutes after asking 4 times for the host to get someone to wipe my seat, because it was food on it from the previous guest. Also the best thing on the menu was the margarita pizza. I will not be returning. I sat near the kitchen area and the guy sprinkling salt and pepper on the food kept touching his face and his hair. He Did not have gloves on while sprinkling condiments on the food. I do not understand how this place has the amount of stars that they do! The mustard pasta that is so called the best thing on the menu was not flavorful at all! I also got without pork because do people really still eat pork in 2023? Also the potato gnocchi was good but for $17 the portion was something a 7 year old would only get full off of. And the calamari was too salty and greasy!
… moreJohn Laska
Had an amazing dinner for me and my now fiancees’ anniversary. Drinks and food were amazing. The service was amazing it was a great evening.
… moreBetfoyet C.
The food here was of the highest quality and taste. I never thought raviolis could be fancy but here they are.
… moreNancy
Love the Mustard Spaghettini Cacio e Pepe and Diavolo pizza here! Their pizza dough and pastas are made fresh daily, and they are perfectly cooked. It gets pretty busy, so I recommend making reservations a couple weeks ahead of time. Service was friendly, and prices are high as expected for Park Ave. I would come back.
… moreEmma Barbato
Overall a decent experience!
… moreSpencer Bott
The pizzas here are always very good. The margherita is great but if you like spicy try the diavolo! They always have interesting gelato flavors which are very rich and flavorful. You can expect a long wait unless you book a reservation. The servers are attentive but it does get quite busy.
… moreJody Raditya Hanindyawan Handoko
The food is amazing! It worths the price and it’s actually affordable, regarding how fancy looking the place is. It was first panini and I love it. The side sallad also really tasty, I love the vinegrett and parmesan cheese combination. The carpacio is really good too, I love the fried garlick taste. Recommend it!
… moreRenee Simpson
I was a little disappointed last night. It was good, not great. The place was very busy and it definitely affected the service. We had to ask for things like water refills multiple times. All of our food was too salty. The mustard spaghettini and gnocchi were good, but everything else had too much salt. Someone in the kitchen wasn’t tasting the food as it came out. This was only magnified by the fact that it took so long to get more water.
… moreMelissa Coris
Great food! Great environment! Great service! The food was amazing and the drinks were perfect! I will definitely keep coming back. Best time to arrived is between 4:30-5:30.
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