NYC Gets New Live-Fire Brasserie

Saverne is strategically located on the ground floor of The Spiral, a 66-story office tower in Hudson Yards developed by Tishman Speyer, providing a captive corporate audience. The 5,000-square-foot, 145-seat restaurant represents a significant expansion for Chef Kreuther, whose eponymous fine-dining establishment holds two Michelin stars. The restaurant's name is a nod to a historic town in Alsace, the French region where Kreuther was born, deeply influencing the menu's rustic-yet-refined character. This venture marks a strategic pivot from the tasting-menu format of his flagship to an à la carte menu, a move intended to offer more accessible and predictable pricing in response to changing diner preferences. The kitchen's centerpiece is its open-fire grill, which utilizes applewood, oak, and cherry logs to cook everything from meats and seafood to vegetables. Daily operations are managed by Executive Chef Andy Choi, with Nicolas Chevrieux serving as pastry chef. Menu items directly reflect Kreuther's Alsatian heritage, including multiple versions of tarte flambée, boudin noir croquettes, and wood-grilled venison cured with juniper and gin. The beverage program complements this with a wine list heavy on French bottles and playful cocktails. This opening fits into a broader culinary trend of high-end, live-fire cooking, which has seen a resurgence as chefs focus on fundamental cooking techniques to create distinct flavor profiles. Saverne aims to be a more frequent neighborhood destination, contrasting with the special-occasion nature of many other high-end restaurants in the $25 billion Hudson Yards development.