Old World, New City
In the cafes and trattorias of Italy, time often stands still. Meals are savored, not rushed; drinks are sipped, then refilled; and conversation flows between each course. Inside, there are no commitments, no deadlines, no waiters rushing you to turn over the table. These are sacred spaces that celebrate the important connection between food, friends, and family.
This old-world emphasis on savoring each moment is at the heart of every Sant Ambroeus location. For culinary director, Iacopo Falai, this timeless sensibility helped him fall in love with the restaurants. “The first time I walked into Sant Ambroeus in the West Village, I saw a copy of the Corriere Della Sera newspaper, the cornetti, guests eating panini, pasta and veal Milanese… and I felt a great energy around me. I knew that I had found a place in New York where I could go and feel at home”. Falai also credits Sant Ambroeus’ dedication to quality and the authenticity of its Milanese cuisine.
“When I tasted the food, I was transported immediately to Italy, to Milan, to a place where simplicity is key”. Simplicity, however, requires attention to detail, and this dedication is obvious in all elements of the Sant Ambroeus brand. Ingredients are chosen with care, passion and curiosity, and used with respect, patience, and technique. Falai’s philosophy is simple: “La buona cucina è alla base del buonumore e genuina felicità.” Good food is the base of good spirits and happiness.
Falai has been the culinary director of Sant Ambroeus for several years, and still feels that enthusiasm he experienced on his first visit. “It gives me an immense joy.” he says of working with the brand. “It’s like being part of a family.” And at Sant Ambroeus, he continues, “We stand by old ideals in a new world. We converse and eat as we do in Italy, but we plan and work as they do in New York. La semplicità è italiana.”