Casa Lever offers sophisticated Italian cuisine in one of midtown Manhattan’s prominent landmarks, the iconic Lever House on Park Avenue.
The restaurant
An elegant reprieve from the bustle of midtown, Casa Lever is the ultimate gathering place for fine dining.
Our beautifully composed dishes are meticulously prepared to highlight the freshest seasonal ingredients.
Our Team
Antonio Colombani
General Manager
Antonio Colombani
General Manager
With over 30 years in the international restaurant industry, managing partner Antonio Colombani is an integral member of the SA Hospitality Group’s team. Born and raised in Bologna, Italy, Antonio began working in hospitality at age 17, driven by a passion for the industry and Italy’s native cuisine. In his long-time role as General Manager of Sant Ambroeus on Madison Avenue, Antonio set the tone for the legendary restaurant’s elegant and refined experience, which he also brings to Casa Lever, along with his wealth of knowledge in the hospitality field.
Giuseppe Tortora
Executive Chef
Iacopo Falai
Culinary Director, SA Hospitality Group
Iacopo Falai
Culinary Director, SA Hospitality Group
A native of Florence, Italy, Iacopo Falai is the culinary director of SA Hospitality Group, overseeing the menus at the group’s iconic Italian restaurants known for their dining excellence both in New York and throughout the country – including Casa Lever, Sant Ambroeus, and Felice. Iacopo pays homage to Italian classics, creating quintessential dishes rooted in traditional techniques that celebrate nature’s gifts and a rich cultural history.
Illustrated by the use of only the best possible ingredients, presented in a format that is simple and pure to its source, Falai’s dishes culminate years of exploration to form mature, composed menus. Under his personal ideology of Complex Simplicity, Iacopo Falai harmonizes meticulously paired ingredients to create flavor profiles that are perfectly balanced and effortlessly arranged in a delightful symphony. "It took time to reach the level of simplicity you find – a maturity I’ve grown into. When two elements of a dish come together, it’s like bringing together two notes that harmonize and resonate deeply." Iacopo explains, "It’s a reduction of the white noise and other distractions that bombard our modern life to offer a simple reprieve- a chance to slow down in the beautiful chaos of the city."
Iacopo spent four years working at Enoteca Pinchiorri, a three-Michelin-starred Florentine restaurant, taking time to consult for Matsuya in Tokyo. In 2000, Iacopo arrived to New York and in 2005, ventured out on his own, opening Falai and Falai Panetteria on the Lower East Side. His work earned him a StarChefs’ Rising Stars awards and 2 stars in the New York Times.
