Wall Street titans solidify their status by landing a window table at San Pietro.

One of the toughest parts of Gerardo Bruno's day is dealing with the outsized egos of his patrons — some of Wall Street and corporate America’s top CEOs — who flock to his restaurant, San Pietro, for the five-star Italian cuisine and the three tables near the window, a place he calls "the Chairman's Row."

"Most of the time there’s an unwritten law among these guys as to who gets to sit where,” explains Bruno, who opened the bustling establishment with his brothers in 1992. "They know who's 'in the moment' and who should get the best seats. But when they don’t, I have to get to work — and it isn't easy."

Bruno is certainly a diplomat, which is why loyal patrons including John Mack, Joe Perella, Dick Grasso, Jimmy Cayne, Larry Fink, Dick Fuld and just about every other heavy hitter continue to flock to the understated Midtown trattoria. Another reason is the scene: It’s arguably the best power lunch in New York, a status symbol for people with, well, a lot of status. And then there’s the food: superb Southern Italian cuisine — such as penne pomodoro with meatballs (one of Mack’s favorites) — cooked up by Antonio Bruno. The cuisine is complemented by the attentive service; Gerardo continually makes the rounds, dropping by tables to check on his well-heeled clientele and make sure the place runs like clockwork.

For all these reasons, the clubby eatery has become Wall Street's most fashionable off-site cafeteria and deal shop. On any given day, every table seems occupied by a power broker, chief executive or political heavyweight. Recently, David Komansky, Merrill Lynch's former CEO, was seen offering his help to newly installed Merrill chief John Thain over a congratulatory dinner here. Meanwhile, Morgan Stanley CEO Mack shared an intimate dinner with his No. 2, Zoe Cruz, and their significant others a few weeks before ousting her.

No one recognizes the time-honored importance of the Manhattan power lunch more than Bruno. "These guys expect the service they’re accustomed to," he says. "We try not to disappoint them."

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