Casa Lever marks the union of Sant Ambroeus Family and Park Avenue's Lever House.
Located in Gordon Bunshaft's Modernist masterpiece Lever House, Casa Lever offers a dynamic space that merges the rich history from the original designer Mark Newson with an elegant twenty-first-century look restyled by William T. Georgis.
The restaurant
An elegant reprieve from bustle midtown, Casa Lever is the ultimate gathering place for fine dining.
Enjoy the highest quality ingredients meticulously prepared into a beautifully composed dishes while surrounded by British contemporary artist Damien Hirst's works of art.
With over 30 years in the international restaurant industry, managing partner Antonio Colombani is an integral member of the SA Hospitality Group’s team. For over 9 years Antonio has excelled in his role as general manager of Sant Ambroeus Madison Avenue where he has set the tone for the the legendary restaurant’s elegant and refined experience. Born and raised in Bologna, Italy, Antonio began working at Ristorante Diana at the young age of 17, driven by a passion for the hospitality industry and Italy’s native cuisine. He continued at this iconic establishment for almost 20 years, steadily working his way up from server to general manager. Mr. Colombani will bring his wealth of knowledge in the hospitality field as managing partner and will be the driving force behind Casa Lever.
Having worked at Ora d’Aria in Florence, he came to work in NYC in 2018 joining the team at Felice, where he began his career at Sant Ambroeus Hospitality Group. During his time there Adrian placed 2nd at the James Beard x Pastificio di Martino Pasta Competition. In 2019 Adrian moved
to the newly opened Felice 56 where he was the master mind behind its Tuscan menu. It was there that it was decided that he would move to join the team at Casa Lever as Executive Chef.
As part of the Casa crew, he offers his skills in creating many of the specials served at the location.
Timing, finesse, and high quality ingredients are brought together in harmony to exalt their existing flavors in complex pairings for the creamiest risotto texture.
The flavorful dishes are crafted using the freshest seasonal ingredients from the best local suppliers, including Union Square’s Farmers Market, and are complemented by the restaurant’s diverse collection of Italian wines.
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.
