Santi

The story

Santi by Michael White | Michelin-Rated Italian Restaurant NYC

A Return to New York

World-renowned chef Michael White has returned to New York City with Santi, a polished Italian restaurant on Madison Avenue in Midtown East. The name carries personal meaning: it springs from White’s memory of his mentor at three-Michelin-star San Domenico, who would say, “Le mani degli chef sono come le mani dei santi” — the hands of chefs are like the hands of saints. That philosophy of reverence for craft runs through every aspect of Santi.

The pan-Italian menu draws directly from White’s years living and cooking in Imola, the Amalfi Coast, and the South of France. The result is Italian contemporary cuisine that feels both grounded and refined. Starters such as the handcut wagyu beef tartare with caramelized yogurt and pine nuts, or the diver scallop with strawberry and bottarga, set a precise tone. Pastas include ricotta gnocchi in a simple salsa pomodoro, busiate with trumpet mushrooms and black truffle, and a classic meat-filled tortellini. Secondi range from pan-seared black bass with broccolini to a Niman Ranch prime strip with truffle jus.

White’s track record is substantial: six Michelin stars over his career, a James Beard Award for Best New Restaurant, and multiple three-star reviews from the New York Times. In 2026, Santi earned its own Michelin recommendation — a nod to the kitchen’s consistency and clear ambition.

Co-owner Bruce Bronster, who worked both front and back of house before becoming a restaurateur, handles the restaurant’s infrastructure and design. Together, they have created a space that serves lunch and dinner, with an interesting wine list to match the cooking.

Santi is not a stage for theatrics. It is a restaurant where a chef’s training and memory meet the plate, and where the simple, inspired cooking speaks for itself.