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Located in the small, bustling area of Houston known as Rice Village, Prego is much like the popular neighborhood trattorias of Italy.
Chef John Watt, with partner Tracy Vaught, has fine-tuned the casual, Italian-style trattoria into a sharply focused restaurant in contention for the city's top culinary honors. Prego has been featured in Sports Illustrated, Bon Appetit, Texas Monthly, among others, and was named "Houston's Best Kept Secret" by Money Magazine. Other accolades include consecutive Awards of Excellence from Wine Spectator (1998 - 2012) and two guest appearances at America's foremost culinary institution, The James Beard Foundation in New York City. John Watt has been consistently voted one of Houston's top chefs year after year.
Prego's menu is full of complex and rich flavors that utilize the indigenous ingredients of Italy combined with local seasonal proteins and produce. Red ripe tomatoes, fresh herbs, exotic mushrooms and Gulf seafood are found in abundance on the bill of fare, which changes seasonally. The menu runs the gamut from classic dishes with a modern twist to contemporary Italian dishes created by Chef Watt. The proof of any Italian restaurant is in the pasta and, at Prego, the pastas and their fillings are made in house using the finest semolina flour and local farm eggs.
The perfect complement to outstanding food is outstanding wine, and Prego's award-winning list features something for every taste and price range. The extensive list boasts more than 220 Italian and new world wines, selected by Sommelier Rafael Espinal and John Watt. The list has received a Wine Spectator Award of Excellence each year from 1998 - 2011. In addition, Prego has garnered Wine Enthusiast Awards for best wine list 2004 thru 2009
Located in the small, bustling area of Houston known as Rice Village, Prego is much like the popular neighborhood trattorias of Italy.
Chef John Watt, with partner Tracy Vaught, has fine-tuned the casual, Italian-style trattoria into a sharply focused restaurant in contention for the city's top culinary honors. Prego has been featured in Sports Illustrated, Bon Appetit, Texas Monthly, among others, and was named "Houston's Best Kept Secret" by Money Magazine. Other accolades include consecutive Awards of Excellence from Wine Spectator (1998 - 2012) and two guest appearances at America's foremost culinary institution, The James Beard Foundation in New York City. John Watt has been consistently voted one of Houston's top chefs year after year.
Prego's menu is full of complex and rich flavors that utilize the indigenous ingredients of Italy combined with local seasonal proteins and produce. Red ripe tomatoes, fresh herbs, exotic mushrooms and Gulf seafood are found in abundance on the bill of fare, which changes seasonally. The menu runs the gamut from classic dishes with a modern twist to contemporary Italian dishes created by Chef Watt. The proof of any Italian restaurant is in the pasta and, at Prego, the pastas and their fillings are made in house using the finest semolina flour and local farm eggs.
The perfect complement to outstanding food is outstanding wine, and Prego's award-winning list features something for every taste and price range. The extensive list boasts more than 220 Italian and new world wines, selected by Sommelier Rafael Espinal and John Watt. The list has received a Wine Spectator Award of Excellence each year from 1998 - 2011. In addition, Prego has garnered Wine Enthusiast Awards for best wine list 2004 thru 2009