Teeming with scenic views of the Genesee River, Pane Vino's sunny brick dining room connects to a kitchen where chefs blend fresh ingredients into Italian-American lunches and dinners. Executive chef Kirk Smith, the newest addition to the kitchen, joins executive chef Darrell Madison in whisking up the restaurant's upscale menu, churning out his own handcrafted pasta, sausage, and ice cream. Additionally, chef Billy Grana of Grana's Restaurant contributes to the eatery's offerings by assembling housemade soups and sauces. Together, the culinary team feeds patrons both on romantic dates or at big private events by plating grilled pizzas, spaghetti carbonara, new york strip steak, and pan-seared sea scallops. And on Thursdays and Fridays, live music turns dinner into a complete night out.