Falai restaurant opened at 68 Clinton street, between Rivington and Stanton, on Manhattan's lower East Side and features contemporary Italian cuisine. Throughout the years the restaurant was awarded 2 stars from the New York Times, New Yorks Best Italian restaurant from Time Out, Best of Citysearch, Best Italian cuisine from Opentable, New York Rising Stars from Star Chef and Best Chef New York City from the James Beard Foundation.

In 2006 and 2008 he opened Falai Panetteria in the lower East Side and Caffe Falai in SoHo, offering homemade pastries and bread as well as casual Italian cuisine.

In his early career Iacopo Falai spent five years working at Enoteca Pinchiorri, a three-Michelin-starred Florentine restaurant, taking time to consult for Matsuya in Tokyo.

Next Iacopo Falai traveled to France, collaborating with renowned Chef Michel Bras as a bread baker at his three-Michelin-starred restaurant in France, and with Chocolatier Michel Belin, developing chocolate-making techniques for Fauchon.

Before coming to the US, Iacopo Falai returned to his hometown yet again to serve as Executive Pastry Chef of Enoteca Pinchiorri.

Iacopo Falai entered the New York restaurant scene in 2001. Since then he has been at Le Cirque 2000, where he held the Executive Pastry Chef position for a year, then at sister restaurant, Osteria del Circo, before crossing over as Executive Chef of Bread Tribeca, which was awarded two stars by The New York Times.