About Us
Our Story
Inspired by cherished South of Italy family recipes, we envisioned a neighborhood trattoria that would offer a taste of home to both homesick Italians and curious New Yorkers.
Our mission: to create a vibrant and welcoming Italian restaurant where guests could start their day with freshly baked Italian pastries and authentic Italian coffee, or unwind in the evening with nurturing Italian dishes and affordable, high-quality Italian wines and spirits.
We’re more than just a restaurant; we’re a family-friendly Italian dining experience. We believe in serving clean, colorful Italian food made with the finest ingredients, and in treating every guest like a cherished member of our community. Come experience the true taste of Italy in NYC, where authentic Italian flavors and warm hospitality create unforgettable memories.
Our guests say it best
About the Team
Gianmarco Di Michele is no stranger to the food and beverage scene in New York City and beyond. After launching and managing several family-owned restaurants across Manhattan—from the Upper East Side to the East and West Villages—he played a key role in expanding the family’s flagship restaurant, Numero 28, in South Beach on iconic Española Way, where it thrived for over a decade.
Building on that foundation, Gianmarco launched his own concept, Zeppola Bakery, in the heart of Midtown Manhattan, followed by Zeppola Café inside the renowned Venetian Resort and Casino in Las Vegas. He went on to create a series of successful QSR concepts, including Pan d’Oro Café in Bryant Park and Papi Pasta & Pizza at the Moxy Hotel in Midtown.
San Babila is the culmination of Gianmarco’s extensive experience and passion for hospitality—his vision to bring the elegance and warmth of the Italian lifestyle to the vibrant Upper East Side.
For this exciting venture, he has partnered with Amber and Christian Brosius, a dynamic duo renowned for their diverse expertise in the hospitality industry. Their collective experience spans an impressive array of international and domestic markets, encompassing roles and projects in Spain, Germany, Africa, and the Bahamas, as well as the vibrant culinary scenes of Las Vegas and Los Angeles. This extensive background provides them with a unique and invaluable perspective on creating exceptional guest experiences and fostering welcoming environments
The culinary mind behind the restaurant is Chef Francesco – Born during a wedding service in his family’s restaurant in Calabria, Southern Italy, Francesco Lamanna was literally born into hospitality. Raised in a family of restaurateurs, he learned every role in the kitchen under the strict and passionate guidance of his father, Chef Vincenzo. While studying architecture and design, Francesco also developed a distinctive culinary vision rooted in Italian tradition, simplicity, and innovation.
After working across Italy — including at Eataly Milano — he launched Il Conte di Melissa, a celebrated restaurant inside a 16th-century tower in Calabria. Now, with over 20 years of experience and a commitment to authentic Italian hospitality, he brings his philosophy to New York City with the opening of San Babila on the Upper East Side.
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