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About

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    • Our Story

    'A modern Italian fine dining experience. Located on the iconic corner of Prince and Mercer, Sartiano’s sits at the cultural and creative epicenter of SoHo, where downtown energy meets timeless elegance, and offers relaxed fare in the off-lobby café and a more elevated experience in the stunning downstairs dining room. Set within The Mercer, one of New York’s most iconic hotels and a longtime haven for artists, designers, and cultural tastemakers—from Karl Lagerfeld and Sofia Coppola to Jay-Z—Sartiano’s is steeped in quiet legacy. The Mercer is more than a hotel; it’s a symbol of discretion, taste, and timeless cool, qualities that Sartiano’s carries into its food, service, and atmosphere. Lovely in the way of Rome’s Villa Borghese, Sartiano’s is unmistakably refined. The open kitchen, Carrera marble bar, Hollywood-style banquettes, and long communal table wrap guests in warmth and sophistication.'

    a man in a black uniform

    Culinary Director, Alfred Portale

    Chef Alfred Portale is a three-time James Beard Award Winning chef, restaurateur, cookbook author, and pioneer in the New American Cuisine movement. In 1985, Portale took the reins as Executive Chef and Partner at Gotham Bar and Grill and brought the restaurant to new heights during his 30-year tenure with his beautiful plating and insistence on high quality ingredients. In 2019, he opened his namesake, Portale Restaurant, in the heart of New York City’s Chelsea neighborhood. Beyond his culinary endeavors, Chef Portale actively contributes to charitable causes, holding positions on the councils of City Harvest and Citymeals on Wheels. His philanthropic involvement reflects his commitment to making a positive impact beyond the culinary sphere. Chef Portale’s outstanding culinary achievements have garnered him numerous accolades, including five three-star reviews from The New York Times and a prestigious Michelin Star that he has proudly maintained over the years.

    a man in a chef's uniform

    Executive Chef, Chris Eby

    As Executive Chef of Sartiano's, Chris Eby brings decades of culinary leadership and experience across some of the country's most respected kitchens. He developed a passion for hospitality at an early age before studying hotel and restaurant management and going on to train under renowned chefs including Daniel Boulud, José Andrés, and Wolfgang Puck. Eby went on to become the opening Executive Chef of Wolf before later serving as Regional Director,  and most recently, he served as Executive Sous Chef at Gramercy Tavern. His cooking style is rooted in seasonal American cuisine, emphasizing restraint, simplicity, and high quality ingredients.

    At Sartiano's, Eby is excited to build on the restaurant's strong foundation while bringing his thoughtful, seasonal approach to Italian American cuisine. Passionate about mentorship, he takes pride in helping others grow while fostering a collaborative kitchen culture. Drawing on the discipline and resilience developed during his service in the United States Marine Corps, Eby leads with empathy and is excited to help shape the restaurant’s next chapter.

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