Osteria Panevino Restaurant
Description: Osteria Panevino
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Bread and Wine: Perfect Casual Elegance
Review by: Tom Gatch
- Business Dining
- Dining Alone
- Full Bar
- Meet for a Drink
- Outdoor Seating
- People Watching
- Private Room
- Prix Fixe Menu
- Quiet Conversation
- Romantic Dining
- Smoking Area
- Special Occasion
- Takeout Available
- Valet Parking
- Wheelchair Access
- Winning Wine List
Features
Panevino is actually a conjunction of two Italian words that stand for bread and wine. It is the perfect name for a restaurant that offers a combination of fine, upscale cuisine and the relaxed ambience that might be typically found in a rural Tuscan trattoria. When you add these assets to a flawlessly accommodating service and management team along with a great Chef, you've got the kind of restaurant that will always draw a crowd. And Osteria Panevino consistently does.
This was one of the first eating places to earn a reputation for consistently serving exceptional cuisine in the somewhat unpredictable atmosphere of the younger, fledgling Gaslamp District, which existed several decades ago. In a new century, on the evening of our mid-week visit, I couldn't help but notice that nearby bistros and cafés along Fifth Avenue's restaurant row were nearly empty, while the tables at Panevino were almost completely filled with patrons.
The warm, inviting interior is enhanced by a large, antique wooden bar that features a full selection of fine wines and cocktails. Several earth-toned murals depicting country life in Tuscany decorate the walls and a large, brick oven radiates a welcoming glow as guests are seated comfortably by the friendly, coordinated staff.
House Manager Nino sees to it that diners are well attended to and that all of the servers are perfectly choreographed. Executive Chef Giorgio Lo Verde adds his own bona fide Italian touch to the wide variety of culinary masterpieces that come from his kitchen; both men help to insure that Panevino maintains its long running status as one of the Gaslamp District's finest dining establishments.
We began with an order of their popular crab cakes, which were served on microgreens and drizzled with an enticing, fresh herb vinaigrette. The heavenly nuggets of perfectly seasoned backfin crabmeat were rich and delicate, with honey mustard overtones and just the right balance of tangy dressing and crunchy greens to offset the dish.
Our waiter then cleared the table to make way for two beautifully stuffed Portabello mushrooms and our Mozzarella Campagnolia, a delightful antipasti assembled with freshly made Mozzarella cheese, artichokes, shiitake mushrooms, along with roasted red, green, and yellow peppers in extra virgin olive oil. Both appetizers were so flavorful and authentically seasoned that we could practically hear an Italian tenor serenading us in the background as we enjoyed them.
Next to arrive, was a pasta course that consisted of a tastily sauced combination of small chunks of Italian sausage and cup-shaped orecchiette, along with a dish that was fit for royalty; crab and lobster stuffed ravioli topped with a lobster-based sauce. Each large, spinach ravioli was filled to capacity with the succulent seafood mixture, and the aromatic sauce was generously endowed with the essence of shellfish. It turned out to be so wonderfully rich that it could have actually served as our entrée, but that was not be so on this occasion. Chef Giorgio then suddenly appeared from the kitchen with three incredible main dishes for us to sample; Maine lobster stuffed with spinach and topped with a light Alfredo sauce, a classic Ossobuco served on thick, golden saffron risotto and a regally presented crown of rosemary embellished lamb chops with garlic mashed potatoes.
The steaming lobster meat was tender, sweet and paired well with the spinach and cream sauce. Our Ossobuco Milanese was slowly braised with red wine and diced vegetables, and was so succulent that it literally fell off the bone. The prime quality lamb chops were prepared with a roasted shallot and garlic demiglaze, and were some of the best that I have ever been served. Everything was so delicious that we tried diligently to finish all of our food, but eventually gave in and asked that the leftovers be wrapped to take home.
Nino and Chef Giorgio were finally able to convince us to try their dense, cheesy canoli and a decadent chocolate mousse to top off our meal and, as a result, my guest and I ended up practically waddling back to the car in blissful satisfaction.
Let's face it. San Diego has plenty of excellent Italian restaurants. Having said that, I must add that I believe only a small handful of them have achieved true greatness, and Osteria Panevino is certainly at the top of the list.
Copyright © 2010 RestaurantAgent.com
Video
To start this video please click the PLAY button
Customer Reviews
Users are solely responsible for the content of the comments they post here. All comments are subject to the terms and conditions of RetaurantAgent.com and do not necessarily reflect the opinion or approval of RestaurantAgent.com
Good Food & Waitress if you like to wait...
Name: Lisa | Date: June.11.2010
Overall dining experience was good. We arrived for our 7:00 reservation & finally got seated at a table 40 mins late; you can get a table quicker if you know the hostess or manager, several couples arrived after us & were sat ahead of us; when we spoke to manager about this we were treated very rudely. The food & menu selection were very good, they offer a lot of veal & other types of wild meats that I prefer not to eat. Ambiance of restaurant was great. Overall would go to Little Italy for a better italian meal, especially when seated 40 mins. after reservation time.
Awesome Experience
Name: Bill | Date: May.27.2010
This is an excellent dining experience for an intimate dinner or a large fun group. Service matches the food with excellent value and a lasting great impression. Will return here in the future.
Osteria Panevino
Name: Jeff | Date: February.25.2010
Ambiance and service good Food had so taste or blah taste. Dessert was tasty
Osteria Panevino = the best quality in downtown!
Name: Arturo | Date: February.23.2010
I took my girlfriend to this fine restaurant for Valentine's Day, and I'm not sure who loved it more, me or her!
Osteria Panevino
Name: Ruthann | Date: January.14.2010
The restaurant was offering a meal and wine pairing for a reasonable price, so we thought we'd try it. Service was great, and accommodating with minor changes (gluten free options). Wine pairing was good, but not outstanding - one with appetizer and one with dinner, but the price was appropriate. Food was very good. We had the risoto of the day, fresh catch, and the spinach ravioli. All very good.
Great food!
Name: Clare | Date: October.05.2008 Great food but a little slow on the service. We came in and got to choose where we wanted to sit which was nice, but as we were tucked away in a corner it took our server a while to come to our table throughout the meal. The food was delicious, a little on the expensive side but well worth it.
Best Italian I Ever Had
Name: Danielle | Date: August.07.2008 So delicious and fresh. Try the homemade pasta called Casaleche. So delicious. Also, the fettuchini alfredo is the best I have tasted anywhere.
Amazing food, great fun!
Name: Juliana | Date: January.13.2008 I love italian food, and it gets even better to have it in a truly authentic italian "home". The Osteria is very alive, the service is as informal as it gets, with a familiar touch through casual conversation about soccer, wine and food. The Lamb Ravioli is simply wonderful, I hope to go back many times to try some other creations of "Panevino". Oh, and the reservation system through this website worked like a clock. : )
Excellent Atmosphere and Service
Name: Emily | Date: March.23.2007 We took two friends here for dinner last weekend. It was a first for all of us and the food was excellant. The Antipasto plate for 2 is more than enough for 4. All our our food was great and the dessert (tiramisu) was even better. The atmosphere is this small restaurant is great and the service is very authentic (almost too much, I had a hard time understanding our waiter). I would definitely dine here again or recommend it to others.
Excellent choice
Name: Robert | Date: January.29.2007 A party group of 9 was generally well satisfied with the food and service. All enjoyed their dishes except for the veal which was mediocre. Apparently owned by the operators of Osetra The Fish House and Greystone's, The Steak House. Same dessert menu used for all restaurants which should be changed! Bob Sherwin, Agoura Hills, CA
Best Italian I've had in Years!
Name: Natalie | Date: January.25.2007 Last night we went to Osteria Panevino after walking by and noticing how good the food looked, how nice the atmosphere was and how comforting and inviting the inside looked. Warmly greeted by the staff, we were seated and offered drinks immediately. After taking time to review the menu and hearing about the day's specials, we decided on the PROSCIUTTO DI PARMA which could not have tasted any better, and the CARPACCIO TRADIZIONALE, which has changed my view on eating raw meat. Though the antipasta came quickly, we had fresh baked bread and olive oil with pesto to snack on. Next we shared the RAVIOLI MEDITERRANEO which had the best blend of seafood in a refreshing tomato sauce. For our main course we tried the SALTIMBOCCA which was rich in taste. The only complaint I had with dinner was the fresh rosemary and sage overpowered the veal. But overall, the entire meal was delicious and I defintely plan to come back again to taste their selection of coffees and desserts!
Q & A
Have a question about this restaurant? Ask the Agent!
Agent Tips
Agent Tips come from the insiders - those who dine out frequently and know their favorite restaurants inside and out. Tips are like bonus knowledge - they might not make or break an experience but can certainly prove helpful. Know something about this restaurant you'd like to share? Submit a tip here.
Navigation Links
Restaurant Info
| Cuisine: | Italian |
|---|---|
| Neighborhood: | Downtown |
| Cost: | 4 |
| Dress Code: | Casual |
| Tel: | 619.595.7959 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1992 |
| Cuisine: | Italian |
| Neighborhood: | Downtown |
| Cost: | 4 |
| Dress Code: | Casual |
| Tel: | 619.595.7959 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1992 |
Map & Directions
Address: 722 5th Avenue, San Diego, CA 92101Menus & Wine List
Business Hours
| Monday |
All Day: 11:00AM - 11:30PM |
|---|---|
| Tuesday |
All Day: 11:00AM - 11:30PM |
| Wednesday |
All Day: 11:00AM - 11:30PM |
| Thursday |
All Day: 11:00AM - 11:30PM |
| Friday |
All Day: 11:00AM - 11:30PM |
| Saturday |
All Day: 11:00AM - 11:30PM |
| Sunday |
All Day: 11:00AM - 11:30PM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
Submit a Restaurant
Can't find your favorite restaurant? Submit it to our website. Anyone can do it and it's Quick, Easy & FREE! Submit Restaurant