What You'll Get
Choose from Five Options
$59 for a prix fixe dinner for two ($120 value)
$99 for a prix fixe dinner for four ($240 value)
$28 for $50 worth of New American cuisine for two
$49 for $95 worth of New American cuisine for four
$34 for $60 worth of New American cuisine for carry-out
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Limit 1 per table. Limit 1 per visit. Dine-in only. Not valid in combination with other specials. Must purchase 1 food item. Dinner for 2 and Dinner for 4 offered from the "Supper Club Pre-fixe Menu". Vegetarian and substitutions available (please call for details prior to purchase). General discount options valid for full menu. Reservations required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Artista Prime
Cuisine Type: Contemporary American
Most popular offering: Pastas and steaks
Delivery / Take-out Available: Yes
Alcohol: Beer and wine
Number of Tables: 11–25
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: We are located inside the Orlando Live Events center.
To Gerald Bennett, executive chef at Artista Prime, food is art. The only side dish he pairs with his art is, of course, more art. The upscale bistro doubles as an art gallery and concert venue, where diners get the chance to see the work of painters, poets, and musicians. Sometimes, they even get the chance to interact with the artists one-on-one after a meal and show and finally prove to themselves that Mom was wrong about artists being no more real than the Tooth Fairy.
Much like the gallery's exhibitors, Chef Bennett's prix fixe menu changes monthly, as he redesigns it around locally produced, seasonal ingredients. He partners with a local garden to acquire his produce and sources his meats from farms that practice both humane and sustainable agriculture. From these ingredients he creates his dishes, which have included such flavors as king salmon covered in a burned-honey and nectarine-jalepeño butter sauce and porcini-crusted racks of lamb. His sustainable practices don't end once the food is on plates; he consciously reduces waste in the kitchen, recycles packing materials, and composts the scraps of the meals he prepares.