Gabriel Kreuther Opens NYC Brasserie

Chef Gabriel Kreuther's culinary roots trace back to his family's farm in Alsace, France, a region known for blending French finesse with hearty Germanic traditions. Before opening his eponymous two-Michelin-starred restaurant near Bryant Park, he honed his skills in kitchens across Europe and earned a James Beard Award as executive chef at The Modern. The new brasserie, Saverne, is named after a historic town in Kreuther's home region of Alsace, signaling a return to his roots. The menu is a journey through Alsatian cuisine with modern New York twists, featuring dishes like boudin noir croquettes, truffled liverwurst, and various tartes flambées. At the heart of the 5,000-square-foot space is an open kitchen where flames from burning applewood, oak, and cherry logs are fully visible. Kreuther calls this focus on live-fire cooking a return to the source, taming the fire to impart a smoky depth to meats, seafood, and vegetables. Saverne is located on the ground floor of The Spiral, a 66-story skyscraper in Hudson Yards. With 145 seats, the restaurant aims to be a more approachable, neighborhood gathering spot compared to the fine-dining experience at his other establishments. Running the kitchen day-to-day alongside Kreuther is Executive Chef Andy Choi, with Pastry Chef Nicolas Chevrieux handling the dessert menu, which reportedly features 18 items, including six different sundaes. The bar program is designed to be playful, with inventive cocktails and a wine list heavy on French bottles. There is also a special focus on European beers from Germany, Belgium, and Alsace, which are sometimes used in dishes like beer-braised pork belly.