Culinary Director
EXECUTIVE CHEF
THE MENU
The culinary offerings, led by Iacopo Falai, highlights what Sant Ambroeus has created in America, while paying tribute to the origins of the restaurant and the traditions of Milan. Guests will find classics such as Cotoletta alla Milanese and Spaghetti al Pomodoro. As well as, new items created for this location, including Linguine al Prezzemolo, Linguine Pastificio Mancini, Gamberi rossi di Mazara del Vallo, Salsa al prezzemolo, Bisque di gamberi, pepperoncino and a traditional New England-style Lobster Roll.
The wine menu will consist mostly of Italian producers, with a variety of biodynamic and natural wines. While it will showcase the best of Italy, it will also include a variety of French and American options. The cocktail menu will be neoclassic and creative, informed by the U.S. locations.
THE SPACE
The restaurant originally opened in 1936 and was reimagined in 2022 by the interior design firm of Fabrizio Casiraghi. He chose traditional Milanese materials and used them in authentic and modern ways to create a space that celebrates the history of the city and modernizes for the future of the restaurant. In the main dining room, you can find the 12 Crests of Lombardia.
