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Vito's Chop House
Steakhouse and Italian Restaurant$$$$
Orlando
"The truffled Lobster Ravioli is amazing!"(2 Tips)
"bone-in rib eye."(5 Tips)
"Delicious filet mignon steaks."(3 Tips)
"... a side of vegetables. Dessert is skippable, but if you ask nicely, the..."(2 Tips)
32 Tips and reviewsFilter:
- steak
- filet mignon
- great value
- good service
- desserts
- (11 more)
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SushijaneMarch 18, 2013Order stone crab (if in season) and lobster ravioli which comes with two tails. Food was delish and service was excellent! I usually steer away from I-drive but this was a hidden gem.
Özge ErsuOctober 14, 2012Vito's took care of my 40 pax Turkish group with excellence. I am a very picky person and I hardly recommend places. This is the place to go.Wonderful food, fine wine and great service.[4.5/5]
Bill HendrixFebruary 3, 2020went for a business dinner. Tried the seafood tower which was impressive and delicious. I had the swordfish as my main--cooked well though I found the sauce to be a bit heavy. Service was prompt.- Andrea VigilAugust 21, 2013Go for the meat, order the 2010 Rombauer cabarnet to go with it, and get a side of vegetables. Dessert is skippable, but if you ask nicely, the latin waiter will make you a cortadito.
- Zulkeira R. StefchakJanuary 18, 2014The truffled Lobster Ravioli is amazing! Served with a butter poached lobster tail and a lobster bisque sauce
WyattApril 18, 2013Split the Wagyu Tomahawk Ribeye with another person and ask for Andrew H. to be your server. It will be a bit expensive, but Andrew is the man and the steak is magnificent!- Christopher MichaelNovember 27, 2012Zagat rated restaurant! Delicious filet mignon steaks. Try the beef carpaccio appetizer and add gorgonzola cheese to your steak. Kelly the waitress is hot and does a great job. A+++
Michelle LeWinterFebruary 27, 2014Awesome food! Great atmosphere. Our server,Nemo, was very pleasant and helpful. I left feeling very full and satisfied.
Eric T. TungMarch 25, 2010Ribeye is perfect at medium rare. Start out with the calamari, bisque is pretty good as well. Remember to order sides with the a la carte style. Finish up with the creme brûlée!
Justin HarringtonDecember 31, 2016My family came here expecting a good quality meal . After 2 hours waiting for an entree , we were told that's the standard wait time ? Then the food came out cold . Will choose different restaurant.- Matt KlingerFebruary 23, 2011Great service and great food. Had the 24 oz. bone-in rib eye. One the best steaks I've ever consumed. Bar area needs a chair rail.
Kathryn EstradaJune 16, 2012The mozzarella monzona is an amazing appetizer, service is also amazing.
Kerry Sheldon-HughesSeptember 21, 2011WOW...what a great meal....Sandra great waiter.....thank you. Give this woman a bonus!!!
Cyndi SadlerDecember 6, 2012Not a bad dinner... The waiter tried really hard to oversell the menu and upsell everything
Mark DJuly 19, 2010The Ribeye was cooked perfect. If you get a side make sure you are prepared to share...they are huge.
Charlsie 🍡January 12, 2014Cold salmon. Cold mashed potatoes. Nearly an hour wait for a basket of bread, and 1.5 for our food. Slow service. Blah.
George BurnsMay 16, 2013Toughest chops and slowest service I have ever had.... And the waiter was rude too... Won't be back here!
92 Photos
Foursquare © 2024 Lovingly made in NYC, CHI, SEA & LA
A classic steakhouse with Italian flair, Vito's is one of Orlando's premier restaurants.
Closed until 5:00 PM (Show more)
- Mon–Thu, Sun
- 5:00 PM–10:30 PM
- Fri–Sat
- 5:00 PM–11:00 PM
(407) 354-2467
View menu on http://www.vitoschophouse.com/about/menu
Features
Credit Cards
Yes (incl. American Express & MasterCard)
Wi-Fi
Free
Outdoor Seating
No
Food & Drink
Menus
Dinner, Dessert
Drinks
Beer, Wine, Full Bar, Cocktails
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- 8.7
"Best dining experience ever! Salad with apple wood bacon was yummy!"
Priscilla Rogers - 8.2
"Everything I've tried here has been unbelievable! Absolutely one of the best meals of my life!"
Curtis N. - 8.6
"A little bit overpriced but great food. The Delmonico Steak is awesome! The happy hour is only available at the bar."
Paola Barragan
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