Gabriel Kreuther Opens Saverne
Michelin-starred chef Gabriel Kreuther just opened Saverne in Hudson Yards, ditching white-tablecloth formality for wood-fired cooking. The menu features whole-roasted turbot, house-made charcuterie, and Alsatian tarte flambée all prepared in a custom hearth. Interior design uses smoky glass and natural textures to match the open-fire theme.
The new brasserie, Saverne, is named after a small town in Alsace, France, near where Gabriel Kreuther grew up. This venture is a deliberate return to his roots, focusing on the "simple things, smoky flavors, the basics of cooking" from his childhood on a farm. The menu draws from the region's cuisine, which has both French and German influences, known for charcuterie and sauerkraut. Before opening his own establishments, Kreuther honed his skills in Michelin-starred kitchens across Europe and moved to New York in 1997. He was the executive chef at The Modern for nearly a decade, earning a James Beard Award in 2009, before opening his eponymous two-Michelin-starred restaurant in Bryant Park in 2015. Saverne is located on the ground floor of The Spiral skyscraper in Hudson Yards. The 145-seat restaurant features a dramatic green quartzite bar and an open kitchen designed to showcase the wood-fire grills. For a closer view of the action, twelve seats are available at a counter in the east dining room. While Kreuther's flagship restaurant is known for its luxurious fine dining, Saverne offers a more casual, brasserie-style experience. The menu reflects this shift with dishes like 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.
