"I always had in the back of my mind to do something with an open fire concept. Everything at Saverne revolves around the open kitchen, and the proximity to open flame is both a source of entertainment for diners and an invitation for internal reflection. In a city where everybody goes 70 miles an hour, it makes you pause and think."
"The brasserie-style restaurant is named for a town in Alsace, France, close to the farm where Kreuther grew up. And while the smell of fire brings Kreuther back to memories of his childhood, the menu represents the culmination of his experience as a chef. The cuisine is Alsatian, with a mix of French and German influences."
"That's why I love New York: mixing cultures, mixing different kinds of foods and coming into your own interpretation and creating a style. I cook what I like to eat also. I tell my cooks that if they're not hungry creating a dish, then there is something wrong with the dish."
Gabriel Kreuther launches Saverne, his second restaurant concept located in Hudson Yards' The Spiral building. Named after his hometown in Alsace, France, the restaurant centers on open-fire cooking, which Kreuther has long wanted to explore. The open kitchen creates both entertainment and contemplative space for diners in a fast-paced city. The menu reflects Alsatian cuisine with French and German influences, drawing from traditional regional brasseries. Kreuther's approach emphasizes cultural mixing and personal interpretation, cooking dishes he enjoys eating. The restaurant represents a full-circle moment in his career, connecting childhood memories with his accumulated culinary experience and philosophy.
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