Chef Gabriel Kreuther, holder of two Michelin stars, has opened Saverne, his first new restaurant in over a decade. The modern brasserie, named after an Alsatian town, is located in Hudson Yards and emphasizes rustic, open-fire cooking inspired by the chef's roots. Kreuther's reputation for decency and precision shines through in the venue's detailed preparations.
On a Friday afternoon in early March 2026, just hours before the opening, Gabriel Kreuther ate a grilled-cheese sandwich in the kitchen of Saverne, his new 5,000-square-foot restaurant in the Spiral building in Hudson Yards. The 145-seat venue sprawls across the bottom floor of the 66-story Tishman Speyer construction, reflecting the surrounding sky with its shiny façade.
Kreuther, originally from a farm in Alsace's Bas-Rhin region near Saverne, brings a personal touch to the brasserie. He identifies as a chef since age 4 and honed his skills during school vacations at his uncle's inn. His career includes stints at La Caravelle and under Jean-Georges Vongerichten, earning his first Michelin star as executive chef at the Modern inside MoMA. His namesake restaurant, Gabriel Kreuther, opened in 2015 and now holds two stars, featuring dishes like sturgeon and sauerkraut tart with caviar mousseline.
Unlike the industry's tyrannical stereotypes, Kreuther is described by staff as gentle and down-to-earth. Business partner Eben Dorros notes, "he’s real and down to earth," and he mentors young chefs. Influenced by a year in the French army, Kreuther values humanity, calling it "mensch" in Alsatian terms. The opening evokes his late mother, who baked extensively for neighbors, including 200 kilograms of bredele cookies.
Saverne's menu channels home-style rusticity with open-fire cooking. Dishes include escargots à l’Alsacienne, beet spaghetti with horseradish cream, oysters, smoked sturgeon, roe, and caviar; boneless loup de mer; and Alsatian crudité. Desserts feature 18 items, including six sundaes like café liégeois with coffee and vanilla ice cream. A preview meal highlighted a pretzel with horseradish cream cheese, tarte flambé variations, beef tartare with tonnato coulis, sausage with mustard and kraut, half-chicken with pommes purée, and lasagnette with pea purée and Taleggio foam.
Details like precisely arranged flowers underscore Kreuther's quiet perfectionism. He explains, “It’s not going backward, but back to my past.” The restaurant opened for friends and family service shortly after.
