Gabriel Kreuther Opens Saverne Brasserie

The new brasserie, Saverne, is named after the small town in France's Alsace region where chef Gabriel Kreuther grew up. This heritage is a direct influence on the restaurant's concept, which aims to be a more approachable and warmer take on the refined French cooking that earned his nearby eponymous restaurant two Michelin stars. The menu features Alsatian-inspired dishes like tarte flambée, boudin noir croquettes, and juniper-gin cured venison. Saverne is located on the ground floor of The Spiral, a 66-story office tower in Hudson Yards. This venture is a collaboration with developer Tishman Speyer, and it is one of two dining concepts Kreuther is opening in the building. The 5,000-square-foot restaurant seats 145 people and features an open kitchen centered around wood-fired grills. Before opening his own establishments, Kreuther honed his skills in Michelin-starred kitchens across Europe and in prominent New York City restaurants. He was the executive chef at The Modern, located in the Museum of Modern Art, where he garnered numerous accolades, including a James Beard Foundation award for "Best Chef: New York City" in 2009. The menu at Saverne reflects a more rustic approach than his fine-dining flagship, with a focus on live-fire cooking. While his Michelin-starred restaurant is known for delicate dishes like a sturgeon and sauerkraut tart with caviar mousseline, Saverne offers heartier, wood-grilled entrees and housemade charcuterie. The extensive dessert menu, created by Executive Pastry Chef Nicolas Chevrieux, features 18 items, including six different sundaes. Saverne joins a vibrant and competitive dining scene in the Hudson Yards development. The neighborhood already boasts restaurants from other high-profile chefs like José Andrés with his Mercado Little Spain and Costas Spiliadis' Estiatorio Milos. Kreuther's more relaxed brasserie concept aims to be a neighborhood gathering spot, contrasting with some of the area's glossier dining rooms.