Every seat in the house is privileged with a view, from the power booths and intimate four-tops to the grand, tufted oval banquette

A Recipe for Success

The Power & Passion of Panevino

BY BRIAN G. THORNTON / PHOTOGRAPHY COURTESY OF MARNELL COMPANIES

When Tony A. Marnell II, founder and chairman emeritus of the Marnell Companies, envisioned the Marnell Corporate Center in Las Vegas more than two decades ago, he was unknowingly crafting a master recipe—one that would simmer into a legendary dining institution. Little did he realize that among his finest ingredients would be Panevino Italian Grille. This restaurant has seasoned Las Vegas’ culinary scene with power, passion and an impeccable blend of traditional innovation.

Now, more than 20 years later, Panevino remains the city’s most celebrated Italian dining destination. As any great dish requires the perfect balance of flavors, a restaurant needs the right mix of talent, too. This is the story of how Vincenzo Granata, Mark Lopez and Kamille Hadee have become key ingredients in Panevino’s ever-evolving recipe for success. A tale rich with dedication, people power and a dash of undeniable charm—it serves up a narrative as satisfying as the culinary delights that have made this restaurant an institution.

“We’re not afraid to experiment, but we stay within the bounds of quality and tradition and recipes,” said Tony A. Marnell II in an interview with the Las Vegas Review-Journal in 2023.

Antipasti

As with any great dish, a story must first set the scene. Here, that scene is framed by an unparalleled view—Las Vegas’ shimmering Strip to the north, the vibrant runways of Harry Reid International Airport in the foreground, where the takeoffs and landings lend a unique cadence to the dining experience.

Any seasoned food critic with a golden palate and a timeworn passport through the culinary world will tell you that a restaurant’s shelf life is often heartbreakingly short. The competitive Las Vegas dining scene is unforgiving, with statistics showing an average restaurant lifespan of just eight to 10 years—many never even make it that far. According to the National Restaurant Association, approximately 60% of restaurants fail within their first year, and a staggering 80% close their doors within five. While location, inexperience, inflated costs, improper pricing and lack of marketing are all common culprits, there’s another, more elusive ingredient at play—one that separates the ephemeral from the enduring.

When I sat down with Assistant General Manager Mark Lopez, it took mere moments to recognize that Panevino possesses that elusive quality: a deep, almost instinctual understanding of what makes a restaurant thrive.

Perhaps it starts with the architecture—timeless, compelling and nestled in a park-like setting. The jewel of a building, with its elegantly canted curving glass façade, orchestrates an uninterrupted visual symphony from the lounge, main dining room and private dining room directly to the Strip beyond. Every seat in the house is privileged with a view, from the power booths and intimate four-tops to the grand, tufted oval banquette. Even the sculptural mosaic-tiled column—more art than obstruction—plays its role without intrusion.

For those in the know, another hidden gem lies within: the chairman’s private dining room. Enclosed by conical wood-paneled walls, it is home to a treasured round table sourced from a European castle, where the restaurant’s weekly business meetings unfold—fitting for a place that understands longevity is as much about leadership as it is about flavor.

By day, natural light bathes the space; by night, the city’s vibrant beat takes center stage. Thoughtful, automated blackout shades trace the angular mullions, diffusing the sun’s intensity without compromising the spectacle. And anchoring it all—the open kitchen, where Executive Chef Mario Andreoni’s mastery unfolds like theater.

According to Lopez, “What sets us apart is being able to see the entire Strip and all its glory from the dining room windows. You have to take a step back from the Strip to truly appreciate it. It’s also a showcase of what Marnell Companies has contributed to building, so it’s a canvas of some of the bigger projects the company has done over the last 50 years.”

Primi

The foundation for this successful recipe introduces General Manager Vincenzo Granata, a native of Italy’s Puglia region who has been at the helm almost from the very beginning. His stylish and elegant demeanor offers just a glimpse of the savvy hospitality boss within. Mark Lopez, with his corporate finesse and passion for structure, joined a few years later. History has shown that the most successful establishments, events, meals, dining experiences and even daily operations are never by accident. They are planned. That primary gathering of ingredients guarantees a memorable next step in the experience. I witnessed passion with the powers that be and got a taste of why Panevino, as an institution, is continually possible.

As Granata’s presence indicates the stock of this recipe, Lopez’s journey has become the roux to the stew. As the assistant general manager, he is a seasoned hospitality professional with a sharp corporate mindset and a deep appreciation for the business of dining. Originally from El Paso, Texas, Lopez’s journey to Las Vegas took him through New Mexico, where he refined his operational skills. His background is steeped in restaurant culture, as his grandfather owned four restaurants in Stockton, California. He got his start working for him at just 14. With a decade at Metromedia Restaurant Group, overseeing brands like Steak and Ale and Bennigan’s, Lopez developed a meticulous, by-the-book approach to restaurant management that eventually led him to Nevada following his parents’ move.

Now celebrating two decades with Marnell, Lopez is the driving force behind Panevino’s seamless operations, ensuring that its four key areas—the bar and lounge, the dining room (renowned for its power lunches), the deli for casual dining, and special events suites—run with precision. He thrives on structure, paperwork and the corporate side of the business, but his warmth is just as integral to the Panevino experience. Impeccably dressed and effortlessly affable, he is a familiar face to regulars, always making the rounds with a greeting or a hug—unless the demands of the day keep him behind the scenes. An upcoming milestone birthday marks another chapter in a career dedicated to excellence in hospitality.

“The key to our longevity is to be consistent in what we deliver—from the food, drinks, service, atmosphere and maintenance of the restaurant itself. A great part of our identity is reacting to the needs of the guests and being flexible at every chance possible. Guests have come to know what to expect of us, but they also know we are not set in stone if it serves them better,” Lopez said.

“With the rising costs of food and beverage that resulted from the pandemic, people have grown accustomed to paying more than they did five years ago. With that comes higher expectations, which push us to compensate the costs with uncompromised service and attention to detail. We may have to charge more than before, but we also give our very best in everything we do so that Panevino will always be the choice of the locals and those who frequent us every time they visit Las Vegas. There is no room for complacency,” Lopez adds.

Dolce

No matter how extraordinary or ordinary a dining experience may be, dessert has a way of leaving the final impression—a sweet sendoff that lingers long after the last bite. Understanding Panevino’s enduring success takes just one visit, where hospitality and heart blend seamlessly.

Most evenings, the first taste of sweetness isn’t from the dessert menu but from the warm welcome of Assistant Manager Kameliegh Hadee—or simply Kamille, as she’s known in the restaurant. Her familiar voice, often accompanied by a hug for the regulars, sets the tone for the experience that follows.

Hadee, a Los Angeles transplant, has been part of the Panevino family for more than three years. Having honed her hospitality expertise at Bellagio and later M Resort, she was delighted to discover that Panevino was also a Marnell Properties creation. The transition felt natural, seamlessly continuing her love affair with people and the community. Her compassion for guests and the establishment shines through—especially when she reminisces about visits from Mr. Marnell and his family, her eyes lighting up with admiration.

Perhaps it was the love of her mother, who passed from COVID-19 on Easter 2020, that shaped her warmth, her attentive ear and her gift for making people feel at home. That profound loss, though painful, became the foundation of her new chapter—one where she now welcomes others as the first face of Panevino, embodying the extended family feeling that keeps guests returning time and again.

“The impact that our guests have on the enrichment and quality of my professional and personal life is immeasurable,” Hadee said. “From the thoughtfulness and the beauty of the design, smiles, silly dances and great hugs that we exchange are what keep Panevino in the hearts of the community. The daily commitment to excellence here is no challenge but a privilege.”

What’s a special place without a special memory? Lopez recalled, “One of my most memorable times was when Prince was performing regularly at the Rio and would order food for pickup almost every Sunday. His assistant finally convinced him to dine in person, and he did. Just Prince, his guest and I were in a private room. It was a special moment I’ll never forget. And we’ve had many like that—from a huge book launching party we did for Forks Over Knives to the president of Konami Gaming coming from Japan and transforming the restaurant into a magical venue with a Japanese theme that was breathtaking. Drake brought a massive entourage in to celebrate his 25th birthday, and we hosted several large cast parties for various Cirque du Soleil shows.”

A truly memorable meal lingers long after the last bite—just like Panevino. My journey with this restaurant began before I even called Las Vegas home in 2005. Lost on Sunset Road, I caught sight of its striking architecture and knew I had to turn around. A celebratory meal at the bar, a warm conversation with Maître d’ Santino and an unexpected Maryland connection sealed my loyalty. Nearly every January since, I’ve returned for my birthday, welcomed like family—proof that genuine hospitality is Panevino’s signature ingredient.

For more than 20 years, this institution has served up more than just exquisite cuisine; it has dished out an experience that keeps guests coming back. In a city where fine dining often fades before the next trend, Panevino has perfected the recipe for longevity: award-winning flavors, heartfelt connections and an unwavering commitment to its craft. The future? It’s a dish yet to be plated, but one we can all savor in anticipation.

Lopez leaves us with: “I hope that people associate us with the quality that is the Marnell way—beautiful surroundings with management and staff who love what they do and love the guests who have been through it all with us. I am very excited for our future and the future of the city itself. We look forward to another 22 years.”