Gabriel Kreuther Opens NYC Brasserie
Acclaimed chef Gabriel Kreuther has opened Saverne, a modern brasserie at Hudson Yards in New York City. The restaurant features live-fire cooking and a contemporary take on classic French dishes, offering both visual spectacle and refined flavors. Early photos and reviews highlight an open kitchen and sophisticated yet approachable menu.
Saverne is named after the historic town in Alsace, France, near where Kreuther grew up, reflecting a return to his culinary roots. The menu is deeply influenced by this heritage, featuring Alsatian-inspired dishes with both French and German touches. This venture is a more casual, brasserie-style concept compared to his eponymous two-Michelin-starred fine-dining restaurant near Bryant Park. The restaurant is located on the ground floor of The Spiral, a 66-story office tower in Hudson Yards. The 5,000-square-foot space seats 145 and is designed around an open kitchen, making the wood-fire grills and ovens a central feature for diners. Applewood, oak, and cherry logs are used to fuel the fires, adding smoky depth to the dishes. Kreuther, a 2009 James Beard Award winner for "Best Chef: New York City," entrusts the daily kitchen operations to Executive Chef Andy Choi. The dessert menu, which includes six different sundaes, is handled by Executive Pastry Chef Nicolas Chevrieux. Signature dishes include Kreuther's famous tarte flambée, offered in several variations, and a sturgeon and sauerkraut tart. The menu also features playful twists on classics, such as red beet spaghetti with oysters and caviar, and juniper-gin cured venison. An extensive beer list is incorporated into several dishes, like a beer-braised pork belly.
