Gabriel Kreuther Opens Saverne NYC

Kreuther's new venture is named after Saverne, a small town in his native Alsace region of France, signaling a return to the rustic, foundational flavors of his upbringing. This opening marks his first new restaurant since his eponymous two-Michelin-starred establishment opened nearly a decade ago. The heart of Saverne is its open kitchen, centered around a wood-fired oven and grill. This focus on live-fire cooking is a departure from the intricate fine dining of his other restaurant, with Kreuther aiming to bring the simple, smoky flavors of his childhood to the city. The menu is designed as a modern French brasserie with strong Alsatian influences. Diners can expect dishes like wood-fired tarte flambées, boudin noir croquettes, saffron cavatelli with riesling-braised rabbit, and juniper-gin cured venison. The restaurant also features an extensive beer list, incorporated into dishes like beer-braised pork belly. Located on the ground floor of The Spiral skyscraper, the 145-seat restaurant offers a more casual, "fun" atmosphere than Kreuther's Bryant Park location. The space is designed with warm woods and features a dramatic green quartzite bar, intended to create an elegant but comfortable environment. Pastry chef Nicolas Chevrier, formerly of Gunter Seeger and Per Se, is leading the dessert program. The wine list is curated to be accessible, emphasizing small producers to encourage discovery. For a prime view of the action, twelve seats are available at a counter facing the open kitchen.