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Upper East Side >
Pane e Vino
Posted by Anonymous on 03/20/2014
We've lived in the neighborhood for 5 years & have always walked by this place but never been in - what a mistake! The burrata was out of this world good...handmade by the chef each day! The pasta & risotto entrees were also delicious and the homemade tiramisu was a home run. Luigi, our waiter, took such great care of us - all around, great food, great staff, inviting atmosphere, quite the neighborhood gem!
Posted by ilovefood23 on 07/06/2012
I tried this restaurant based on the positive reviews and was thoroughly disappointed. My father and I both found the food to be incredibly salty, and almost uneatable. (I should mention my father almost never complains). I will not be returning.
Posted by Angela on 04/26/2011
I went there last night for my friend's birthday and it was fabulous!! The food was so delicious and the staff was great!! I would love to go back again soon!
Posted by Candy on 03/24/2011
Brunch menu is so delicious! Great food for reasonable prices. Staff and service always excellent. Warm atmosphere. Definitely worth trying! Highly recommend!
Posted by Nancy on 01/27/2011
Best pastas I've ever had! Chef Pasquale is talented and accommodating. Warm and hospitable service and environment. Been there twice and plan to return regularly.
Posted by anonymous on 12/24/2009
We go here for dinner about once a month and are always happy. The service is terrific, they don't bother you every five minutes but are happy to help with anything you need. The specials and pasta are especially tasty, and they have a great selection of wines by the glass.
Posted by Peter on 08/28/2009
I am surprised that such places can remain in business since the prices charged for the product delivered to the table are miles apart. We visited this place twice, and both meals were just barely acceptable. The service was inconsistent, forgetful, and plain rude the second evening. The food was attractively presented, although portions were small, but it was boring to actually consume. In fact, our choices were close to flavorless the second time, except for a surprising blast of oil in one dish and lots of salt in another. The wine was warm, the fish was cold, and the tart we shared for dessert was frozen solid. Whatever happened to the pleasant Italian restaurants with reliable food and a friendly staff for which New York was once celebrated?