| Gabriel Kreuther | |
|---|---|
.jpg) Entrance to restaurant | |
 Interactive map of Gabriel Kreuther | |
| Restaurant information | |
| Established | 2015 (2015) |
| Owner | Gabriel Kreuther |
| Head chef | Gabriel Kreuther |
| Pastry chef | Marc Aumont |
| Food type | Alsatian (French/German) with American influences |
| Dress code | Business Casual |
| Rating |
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| Location | W. R. Grace Building at 41 West42nd Street across fromBryant Park inMidtown, Manhattan, New York City, Manhattan, New York, 10036, United States |
| Coordinates | 40°45′15.83″N73°58′57.27″W / 40.7543972°N 73.9825750°W /40.7543972; -73.9825750 |
| Seating capacity |
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| Reservations |
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| Website | www |
Gabriel Kreuther is a two-Michelin-star restaurant inManhattan named after its chef and owner, Gabriel Kreuther. It specializes in modernAlsatian food with other French, German, and American influences.
Gabriel Kreuther specializes in modernAlsatian food with other French, German, and American influences. It offers a more casual, less expensive lunch menu, and also has a large bar and lounge serving cocktails and lighter or small dishes.[2] For evening dining, the restaurant serves a four-course dinner.[3] Also available are tasting menus of six or nine courses.[3]
Their most famous dish is asturgeon andsauerkraut tart with a caviar mousseline smoked in applewood.[3] Some of the restaurant's other main-course options includelangoustine tartare with flying fish roe, cauliflower, and macadamia puree; terrine of creamy foie gras with brittle black truffled praline served with cider-poached quince, pomegranate and chestnut cornbread; orhamachi with black truffles and foie gras in millefeulle pastry.[3]
All diners are served at least oneamuse-bouche and a variety of breads.[3] The restaurant stocks a wine list of 1,800 selections.[3] For the fourth course diners choose either cheese or dessert.[3]
The bar has its own lighter menu ranging from snacks totartes flambées and large plates.[3]
While the restaurant ishaute cuisine, the dress code isbusiness casual; Kreuther has stated "My intent was always to have a comfortable environment where people feel good in it and bring it really down to earth", so he eliminated the need for diners to wear formal wear, a business suit, or tie or jacket.[4]
The owner, Gabriel Kreuther, initially worked in restaurants across France, Switzerland, and Germany before moving to the United States. In the US, he worked atLa Caravelle, a classic French restaurant, and as Chef De Cuisine at Atelier, a Mediterranean restaurant at the Ritz-Carlton.[4] At his prior restaurant, The Modern, aDanny Meyer restaurant located inside theMuseum of Modern Art, he worked as an executive chef. Gabriel gained the prestigiousJames Beard Award, his first Michelin star, and first worked with Marc Aumont, his current pastry chef. He was also named one ofFood & Wine Magazine's Best New Chefs in 2003.[5]
In November 2021, he collaborated withMichael Ruhlman to publish his first book,Gabriel Kreuther: The Spirit of Alsace, a Cookbook. The book contains recipes from his eponymous restaurant, memories of Alsace, and classics from Alsatian cuisine with a foreword byJean-Georges Vongerichten.[6]
Gabriel Kreuther received its firstMichelin star in 2015 shortly after opening.[7]
The New York Times awarded the restaurant three stars in 2015.[8]
TheVillage Voice named it Best New Restaurant in 2015.[9]
AAAFive Diamond Award (2015–2023).[1][10]
In 2016 the restaurant was rated byGrub Street as having the best bar food in the city.[11]
It has been onWine Enthusiast's annual list of America's 100 Best Wine Restaurants multiple times since 2016.[12][13][14]
The restaurant first enteredZagat's list of the best restaurants in New York City in October 2016.[15]
It has been a member of theRelais & Châteaux association since 2017.[16]
Business Insider included it in its list of "The 50 best restaurants in America" in 2017.[17]
New York Magazine awarded it an 86/100 in 2019.[18]
In 2019, it gained a second star by Michelin.[19]
In 2020, the restaurant was inducted into Les Grandes Tables du Monde.[20]
In 2022, it won the Grand Award fromWine Spectator.[21]
In 2023, the restaurant received the highest rating, five stars, inForbes Travel Guide,[22] and it was included inThe New York Times' list of the "100 Best Restaurants of New York City".[23]
Marc Aumont, the restaurant'spastry chef, opened Kreuther Handcrafted Chocolate next door to the restaurant in 2016. It specializes in a variety of different flavored truffles/bonbons as well as "cheesecake"macarons, a chocolate-tasting menu, and a variety of pastries and drinks. Their bourbon chocolate bar won silver at The International Chocolate Awards.[24] Multiple of their other truffles, such as their pumpkin sesame mole and forbidden rice, have won awards from there as well. More locally, their Middle Eastern Crunch, ahalvah and pistachio bar, was noted byNew York Magazine. Their iced hot chocolate is noted as one of the best in the city by theNew York Post.[25]Eater awarded it one of the top chocolate shops in America as well.[26] During the Covid pandemic, the store closed in February 2020,[27] and they now sell their chocolates and pastries via their website.
