Designed by the acclaimed Studio Sofield—celebrated for its collaborations with Tom Ford—Sartiano’s interiors evoke the allure of a moody Tuscan wine cellar.
Exposed brick walls, Carrara marble counters, and supple leather bar seats create an atmosphere that is both refined and inviting.
The menu, crafted by James Beard Award–winning chef Alfred Portale, highlights Italian classics reimagined with modern grace—from house-made focaccia to lobster bucatini and Dover sole piccata.
Blending timeless design with culinary artistry, Sartiano’s offers an experience as captivating as its SoHo surroundings.
Sartiano’s Café is a neighborhood favorite, open to the public and serving the full Sartiano’s menu for breakfast, lunch, and dinner.
In the warmer months, the Café extends onto the street, offering coveted outdoor seating—an ideal perch to take in the rhythm and energy of SoHo.
The Lobby
A quiet retreat from the pulse of SoHo, The Mercer’s private Lobby offers a serene dining experience reserved exclusively for hotel guests.
Bathed in natural light, the space invites moments of pause—where thoughtfully crafted dishes and cocktails from Sartiano’s are enjoyed in effortless privacy.
In-Room Dining
Available around the clock, in-room dining features a thoughtfully curated menu from Sartiano’s—bringing the restaurant’s refined flavors to the privacy of your room.
( About )
The Chefs
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.
Executive Chef
Chris Lewnes
Chef Chris Lewnes, a Brooklyn-born Italian American, grew up immersed in the flavors and aromas of Italian American cuisine in New Jersey and pursued his passion for cooking at the Institute of Culinary Education in New York City. With a focus on classic French technique and fine dining, Lewnes was mentored by Chef Markus Glocker at Bâtard, honed his skills and gained experience as a Sous Chef at Augustine Restaurant in the Beacon Hotel and as Chef de Cuisine at American Brass.
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