Layers of Finger Lakes espresso and Kahlua-soaked ladyfingers alternated with barely there mascarpone custard. The tiramisù, perhaps overshadowed by the divine cheesecake, was less of a thrill.

The unique flavor of pistachio made this dessert our favorite dish of the night. Each slice was topped with crumbles of chopped pistachios. A soothing green hue of creamy cream-cheese filling was boosted by pistachio flavor and set over a buttery, chocolate cookie crust. We chose the pistachio cheesecake and tiramisù. Moving onto sweets, our waitress tempted us with the nightly dessert tray, featuring eight options. This small act punctuated the lovely service received throughout the evening. Our gracious server kindly omitted from our bill a glass of cabernet sauvignon I had ordered it when the entrées were presented, but it didn't arrive until after we finished them. I was told after our visit that the chefs are developing fresh pasta recipes, which I believe will dramatically enhance the restaurant's appeal. The pasta with both dishes was cooked past al dente, something a bit disenchanting for a restaurant where pasta is the foundation for so many dishes. Garlic, fresh basil and spicy crushed red pepper that were added later heightened the flavor. An intense marinara made from San Marzano tomatoes and herbs had simmered for six hours. The one clam that remained shut should have been discarded before the plate arrived.

All but one of the steamed fresh littleneck clams opened wide. The large bowl of the clams Posillipo included an abundance of lightly sautéed chopped onions. A sharp and nutty Asiago cheese garnish melded well into the sauce. Grassiness from fresh parsley and sautéed asparagus balanced a complex Madeira wine sauce. Tender, pan-seared chicken cutlets were served over our choice of capellini pasta and paired with very tender sautéed shrimp, sliced portobello mushrooms and roasted red peppers. Faint flavors of piquant anchovy paste and salty cheeses revealed the standard combination I expected.įor our main course, my friends and I shared the chicken Giuseppe and clams Posillipo pasta. Crisp, chopped romaine hearts, large croutons, shredded Asiago cheese and a creamy house-made Caesar dressing were tossed together. It was strong and slightly savory, just as I like it.f the welcoming staff, offering comforting Italian-American favorites mingled with signature dishes.Ĭoveting something classic, I started with the Caesar salad. The menu is reflective oĪlthough a notably large wine menu was available, I decided to start with a slightly dirty Grey Goose martini without olives, straight up. Pane Vino sets the stage for fine dining, with white linens on tables and a maître d' to ensure every table's satisfaction.

Pasta pane vino review