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Celebrated, high-end Italian food with refined pastas, meats, seafood & extensive Italian wine list.
Address and Contact Information
Address: 365 Atwells Ave, Providence, RI 02903
Phone: (401) 223-2230
Website: http://www.panevino.net/
Menu Photos
Order and Reservations
Reservations: panevino.netopentable.com
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Pane E Vino – Italian Restaurant + Wine and Bar
Today at Pane e Vino, we create all of our cuisine with a high respect for the … 365 Atwells Ave Providence, RI; (401) 223-2230. RESERVATIONS. Online …
Reservations – Italian Restaurant + Wine and Bar – Pane E Vino
X · Reservations · X · For groups of 12 or more, please call us (401) 223-2230 …
About Pane e Vino – Italian Restaurant + Wine and Bar
Welcome to Pane e Vino Ristorante and Enoteca, located on beautiful Historic Federal Hill in Providence, Rhode Island.
Reviews
Lauren Ritter
Very cute restaurant with really good food! They have a whole separate gluten free menu with tons of options including GF bread, pasta and chicken Parm! We started with the caprese salad (which I forgot to take a picture of) but it was amazing with really fresh, ripe tomatoes! I ordered the special (steak & shrimp) and it was juicy and cooked perfectly! Finished with decaf affogato! So good! Our server Kathleen did an amazing job! I will definitely be back!
… moreBob Jaccino
We celebrated my birthday here and were so happy we did. The fritto misto was cooked perfectly and gluten free! Then, Anatra and Braciola di Maiale was excellent! We finished with a GF cannoli and the chocolate mousse cake. Wow, can’t wait for our next meal here! Also, Connor did a great job taking care of us.
… moreAlexander Lee
We had a wonderful dinner during our trip to Providence. The food was amazing, from the lobster ravioli to the Scallop Risotto. Definitely have the arinchini! Service was perfect as well along with the pacing.
… morestegokitty
Another night out with our friends Roland and Carol. Paula and I had visited Pane E Vino (Italian for Bread and Wine) with some other friends about a year ago, and really enjoyed it, hence bringing Roland and Carol there.
We arrived on time and were seated immediately. It’s not a huge place so there’s fairly close (but not too close) tables, and it can get a little loud, but there’s apparently enough sound absorption so that it wasn’t harsh, and I don’t recall having to yell.
I honestly didn’t pay any attention to the decor, I just wanted to eat. But I think I recall that it’s fairly dark and warm colors. And as much as people like atmosphere, the most important thing IMHO is the food and drink, and of course the service.
Basically within one minute (if even) there was bread and dipping oil on the table, followed by another fellow pouring fresh water. Everyone was smiling and cordial. The bread, while not warm, was delicious and the oil (appeared to be mixed with balsamic vinegar) was a fine compliment to it. Oh, and there was a little bowl of the most delicious stone-in olives that I’ve ever tasted. Roland agreed. They were marvelous. I don’t know if they make ’em themselves but I could eat those all day.
Drinkwise, the ladies almost always stick with water, and Roland and I ordered our typical drinks, Grey Goose martini, and a Maker’s Mark Manhattan, respectively. I believe my Manhattan was a little heavier than usual on the Vermouth, but it was delicious nonetheless, and there was a premium cherry waiting at the bottom.
Our waiter (Juan) was a pleasant fellow, and quick to arrive and welcome us, and to take our food order. Roland ordered the Arancini appetizer, which was, in his words, the most delicious Arancini he’d ever eaten. I’ve not had a lot of experience with them, but I can at least say they were superb, and the best I’ve had so far. Oddly enough there was only three Arancini globes on the plate, though it worked out perfectly because Carol doesn’t like risotto. But I mean seriously, when are there three people at a table? It’s typically going to be a couple or two couples, right? Anyway …
For the main course, Paula got the Chicken Parm, and Carol got the Veal Parm. Carol was hesitant at first to order it though because it’s on the bone, and she thought it’d be too thick. But I asked Juan who assured her it was thin. Roland ordered the Special Stuffed Pork Chop, and I got the Pork Chop from the menu.
Roland really should’ve asked what the price on the Special was ($55!) because it was shockingly more expensive ($17 more!) than the one from the menu ($38). That must’ve been some kind of stuffing because it moved a PC into the pricing realm of a Filet Mignon (which I believe was $52) … but at least Roland was really happy with the flavor and the portion.
Both Carol and Roland gave their meals 5 stars. Paula and I gave ours 3.50 stars, because both or ours were overcooked — as in dry. The only thing that saved both of these dishes was the delicious red sauce on hers, and the yummy demiglaze on mine. That, and her pasta was perfectly al dente, and my gnocchi was nice and firm.
I’m sure we’ll go there again, though hopefully we won’t get overcooked dishes again.
I’ve included only a photo of my pork chop.
… moreWe arrived on time and were seated immediately. It’s not a huge place so there’s fairly close (but not too close) tables, and it can get a little loud, but there’s apparently enough sound absorption so that it wasn’t harsh, and I don’t recall having to yell.
I honestly didn’t pay any attention to the decor, I just wanted to eat. But I think I recall that it’s fairly dark and warm colors. And as much as people like atmosphere, the most important thing IMHO is the food and drink, and of course the service.
Basically within one minute (if even) there was bread and dipping oil on the table, followed by another fellow pouring fresh water. Everyone was smiling and cordial. The bread, while not warm, was delicious and the oil (appeared to be mixed with balsamic vinegar) was a fine compliment to it. Oh, and there was a little bowl of the most delicious stone-in olives that I’ve ever tasted. Roland agreed. They were marvelous. I don’t know if they make ’em themselves but I could eat those all day.
Drinkwise, the ladies almost always stick with water, and Roland and I ordered our typical drinks, Grey Goose martini, and a Maker’s Mark Manhattan, respectively. I believe my Manhattan was a little heavier than usual on the Vermouth, but it was delicious nonetheless, and there was a premium cherry waiting at the bottom.
Our waiter (Juan) was a pleasant fellow, and quick to arrive and welcome us, and to take our food order. Roland ordered the Arancini appetizer, which was, in his words, the most delicious Arancini he’d ever eaten. I’ve not had a lot of experience with them, but I can at least say they were superb, and the best I’ve had so far. Oddly enough there was only three Arancini globes on the plate, though it worked out perfectly because Carol doesn’t like risotto. But I mean seriously, when are there three people at a table? It’s typically going to be a couple or two couples, right? Anyway …
For the main course, Paula got the Chicken Parm, and Carol got the Veal Parm. Carol was hesitant at first to order it though because it’s on the bone, and she thought it’d be too thick. But I asked Juan who assured her it was thin. Roland ordered the Special Stuffed Pork Chop, and I got the Pork Chop from the menu.
Roland really should’ve asked what the price on the Special was ($55!) because it was shockingly more expensive ($17 more!) than the one from the menu ($38). That must’ve been some kind of stuffing because it moved a PC into the pricing realm of a Filet Mignon (which I believe was $52) … but at least Roland was really happy with the flavor and the portion.
Both Carol and Roland gave their meals 5 stars. Paula and I gave ours 3.50 stars, because both or ours were overcooked — as in dry. The only thing that saved both of these dishes was the delicious red sauce on hers, and the yummy demiglaze on mine. That, and her pasta was perfectly al dente, and my gnocchi was nice and firm.
I’m sure we’ll go there again, though hopefully we won’t get overcooked dishes again.
I’ve included only a photo of my pork chop.
Caitlin Strand
The ambiance and service were excellent. Wine list was tasty, as were the appetizers and desert. The only miss was the braised pork main for restaurant week. It was cooked beautifully, but underseasoned. My partner and I ended up splitting the truffle tortellini we ordered.
… moreSharon Sherman
I cannot say enough about this little gem. Not only was the food delicious, they have a rather extensive gluten free offering, including amazing rolls. Juan our server was perfect. The decor reminds me of a great little restaurant in NYC. I love the interior, homey and comfortable. The cocktails were also outstanding. We were traveling for a work event and this was the perfect spot to kick off our trip.
Thank you Pane e Vino. You are the best!
… moreThank you Pane e Vino. You are the best!
Karen Giorgianni
We had an amazing dining experience! The service was just superb (Kathleen?) We were a party of 5 that ordered everything different on the menu, lamb, pork, duck, filet, and all meals came out hot and cooked to perfection!!
… moreLinda Alexander
The food was meh and not a lot of flavor. I had high hopes for the marinara but it was very bland as was the pasta fagioli Coming from NY/NJ, we are very blessed (spoiled) with great Italian food. This was not it. Will try other restaurants on Fed Hill
… moreNicole L
Visited on the recommendation of a friend while in town for work and LOVED it. The gluten free options and care are great; the GF menu looks identical to the standard menu, and the staff was clear in options/accommodations. The warm, fresh gluten free rolls brought to the table were a great touch and so delicious. I had the GF chicken milanese, a hard one to find but worth the wait for sure. Friends enjoyed their non-gf meals as well, plus a round of cocktails. Would absolutely come back when in town next.
… moreLenny Macaruso
Service was subpar. Multiple times had to get up and find the waiter for drinks. Never came back to check on the table after the food was dropped off. Had to go find him for grated cheese. I had to ask for the table to be cleared multiple times. Never refilled our waters. I mean I could go on forever. Best part of the night was the valet had our cars warming up for us. Who ever is rating this place 5 stars honestly doesn’t know food.
… more