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Jun 24, 2026

Legendary NYC restaurateur launching private club — where the food will be a main attraction

NYC restaurateur Giuseppe Bruno launching private club Email New York Post Read the Latest on Page Six

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Charles Gasparino

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Legendary NYC restaurateur launching private club — where the food will be a main attraction

By Charles Gasparino Published June 19, 2026, 8:59 a.m. ET

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Wall Street honchos famously spend big bucks to join private clubs in Manhattan – but they’re not usually shelling out for the food.

It may be a different story when Giuseppe Bruno opens his first members-only venue on Manhattan’s Upper East Side. That’s because Bruno is the proprietor of a trio of eateries that have become legendary among the city’s foodies – Sistina, Caravaggio and San Pietro.

These beloved Italian restaurants have quietly catered to the Wall Street, political and entertainment elite for years. It’s a family business in all the right ways; Bruno’s brothers Gerardo and Cosimo play a role, mainly at the Midtown eatery San Pietro, while his daughter Nicolina serves as his right hand at Sistina and Caravaggio on the Upper East Side.

Illustration of a restaurant with three men, two dining at tables labeled "Member's Only" and one chef standing in front.
Giuseppe Bruno, owner of Sistina, wants to turn the legendary restaurant into a high-end supper club. Leonardo DiCaprio and Lloyd Blankfein are fans. Gil Fontimayor / NY Post Design

Now, the family is looking to compete against the likes of Manhattan’s top social clubs – Zero Bond, Casa Cipriano, Soho House, and San Vicente – by turning Sistina into a high-end supper club. The main restaurant will still be open to the public (thank god!). But in the coming weeks, Bruno plans to create new spaces dedicated to private dining, wine tastings, and private gatherings at Sistina’s multi-room townhouse on East 81st Street.

“Hospitality has always been about creating relationships,” Bruno tells me. “For more than 40 years, our guests have become part of the Sistina family. This next chapter allows us to deepen those relationships while continuing to welcome new generations of guests.”

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