Gabriel Kreuther Opens Hudson Yards Brasserie

The new brasserie, Saverne, is named for the historic town in France's Alsace region, where Chef Gabriel Kreuther was born and raised on a family farm. This heritage is a clear inspiration for the menu, which channels the hearty, rustic traditions of Alsatian cuisine, a style known for blending French and Germanic influences. Before this more relaxed venture, Kreuther cemented his reputation with his eponymous two-Michelin-starred restaurant near Bryant Park, a fixture on lists of the city's best. He earned a James Beard Award for "Best Chef: New York City" in 2009 and previously led the kitchen at the acclaimed restaurant The Modern for nearly a decade. At the heart of Saverne's kitchen is a focus on live-fire cooking, using applewood, oak, and cherry logs to fuel the grills and ovens. This ancient technique imparts a smoky depth to everything from grilled swordfish with blood orange mustard sauce to juniper-gin cured venison. The menu features several versions of Kreuther's signature tarte flambée, an Alsatian-style flatbread. Other offerings include starters like boudin noir croquettes and main courses such as hanger steak au poivre, with day-to-day operations led by Executive Chef Andy Choi. For dessert, Pastry Chef Nicolas Chevrieux has created an extensive 18-item menu, which notably includes six different kinds of sundaes. This playful approach extends to the bar, with creative cocktails and a wine list heavily focused on French bottles. Saverne joins a neighborhood already dense with culinary heavyweights. Hudson Yards is home to more than 100 shops and restaurants, including José Andrés's sprawling Mercado Little Spain, making the West Side development a prominent dining destination.