Coffee with Sandro Fioretti Jr, Owner of Sandro's

Tell me about yourself.

Family is at the core of who I am — and who we are as a restaurant. We are very much a family-run business. Ten years ago, I might have had a harder time answering this question, but I’ve come to realize that running Sandro’s is my calling. Growing up inside the restaurant, I was essentially raised to be an owner, even if I didn’t fully see it at the time.

Being a restaurant owner means wearing a lot of different hats — you learn a thousand different things. Just yesterday, someone sitting at the bar had no idea who I was, and honestly, that makes sense. I’m a little bit of everything: the owner, but also your chef, your host, your bartender. When you come here, you’re coming to our house, and that’s exactly what we want to offer — a family experience. We’ve been doing this for 40 years, and before this, my family ran a restaurant on St. Maarten.

What gets you up in the morning?

My alarm clock.

But beyond that, it goes back to who I am. Every day is different, and I’m always full of ideas — there’s something deeply rewarding about bringing one to life and watching people’s reactions. A new dish, a new cocktail, a new wine — seeing people fall in love with something you created or love yourself is about as good as it gets.

What’s something about your work that people don’t see, but should know?

It’s a real sacrifice. It might look from the outside like you have this very free, glamorous life owning a business, but the reality is 14 to 18 hour days. People just don’t see how long we’re actually here.

Best meal you’ve had recently?

Quatorze, on the Upper East Side. I sat at the bar, had a dirty martini, a frisée salad with bacon that was out of this world, a beautifully made duck, and then dessert - a burger. It hit the spot perfectly. They did a great job with the wines, too. The owner, Alex, is lovely.

You know, as someone in this industry, I overanalyze everything when I go out. But at Quatorze, nothing stuck out — and that, to me, is good hospitality. When I can just relax and nothing is going wrong, that’s the sign of a seamless operation. Clearing plates at the right time, silverware placement — those things would normally drive me nuts. The pacing of courses was smooth, and nobody looked at me sideways for ordering a burger as dessert. When they do all the little things right, the food doesn’t even have to carry the whole load — though it absolutely did.

If you could have coffee with anyone, dead or alive?

My dad. Funny enough, I don’t think we ever actually had a coffee together — he drank decaf and I don’t drink coffee at all. But I’d love to know what he thinks of the cafe. He was someone who appreciated quality in everything, and I’d just want to hear his thoughts.

What does your craft mean to you in one sentence?

Nurturing — the ability to feed people. I grew up eating the food on our menus, and this work has always been a way to share my life. Since my dad passed, that feels even more true. Food is how I share who I am.

Follow Sandro and his restaurant here!