On the second day of the new year, the latest outpost of Sant Ambroeus opened its doors in New York's SoHo neighborhood.

The sun was setting on a crucial day, but holding court in one of the restaurant's red leather banquettes was chef Marco Barbisotti, sipping from a cup of espresso, the very image of Italian sprezzatura. He has been through many of these openings before. "My family owned a restaurant in Italy. We come from 50 years of this kind of thing," he said, his thick accent betraying his roots.

Read more

Source: http://www.wwd.com