Frequently Asked Questions

No, and yes.  Panciuto was a full-service restaurant, classified by most people as “fine dining” – often code for “expensive”. We have evolved into a much more casual and accessible restaurant – code for “less expensive”, all while serving the same food as before. The main difference is, now, you order your food and pay for it at the counter. After that, simply make yourself at home and we’ll take care the rest. Our ethos, care, menus, and quality remain the same as ever.

It’s a fantastic neighborhood bakeshop where everything is made from scratch in our kitchen. We start the day at 8:30 am with yeasted pastries, tarts, and tea cakes. At 11 am we add sandwiches, salads, and pastas to the menu which we serve until 4pm. Great coffee, wine, and non-alcoholic beverages round out the experience. The same great people that operate Panciuto, run the Bakeshop and they happen to inhabit the same space.

No. Reservations are not necessary. Though tables can be limited at peak times, we prefer the casual nature of a no-reservation model. Generally, there can be a small line, but little to no wait time for a table.

We open at 4pm and take orders at the counter through 6:30pm. For the people that come at 6:30, it’s typical that they hang out and enjoy their experience until 7:30 or 8pm.

If you’re just dipping in for a bite on the run, you can be out in as little as 30 minutes. If you hang out and linger over a bottle of wine, and hour to an hour and a half is reasonable.

Absolutely not. We hope you’ll arrive anytime between 4p and 6:30p. Once your order is in, please hang out and enjoy yourselves into the evening.

The menu changes all the time based on what the farmers bring us each week. Generally, you will find 4 apps (think salad, carpaccio, bruschetta, cheese board) and 4 pastas. You can find the menu here.

We try. We have gluten-free pasta we make in house, as well as dairy free, vegetarian, and vegan options.

A little bit, but we don’t prefer it. The fact is, without alcohol sales and with the cost of takeout containers, our margins can’t survive on takeout. Also, we want you to enjoy our food at its peak, and though it can travel, it’s best enjoyed here.

Tipping is dead, or it should be anyway. There’s way too much to unpack there, but suffice to say, I don’t believe in it as a remuneration model used by restaurants. We apply an 18% Fair Wage Charge in lieu of tipping which helps me in my commitment to paying my entire staff a living wage. Our customer base has been overwhelmingly accepting and supportive of the Fair Wage Charge.