"Kreuther, the chef behind the acclaimed two-Michelin-starred Gabriel Kreuther near Bryant Park, built his reputation on refined French cooking. Saverne keeps the same attention to detail but trades the formality for something warmer and more approachable. This is a modern, wood-fired brasserie with an open kitchen and a menu that's both rustic and elegant."
"The restaurant takes its name from the historic Alsatian town at the base of the Vosges mountains where the region's hearty food traditions run deep. Those roots show up across the menu, filtered through Kreuther's precise technique and his long fascination with cooking over fire. Here, applewood, oak and cherry logs fuel the ovens and grills, giving meats seafood, and vegetables a smoky depth that modern equipment can't quite replicate."
"Inside the 5,000 square foot space, the open kitchen anchors the room, with flames and embers fully visible from the dining area. It sets the tone for a place built around craft and simplicity. Executive chef Andy Choi runs the kitchen day to day alongside Kreuther, while pastry chef Nicolas Chevrieux handles desserts."
Chef Gabriel Kreuther, known for his two-Michelin-starred fine dining establishment, debuts Saverne at Hudson Yards, a 5,000 square foot modern brasserie that balances rustic elegance with refined French cooking. Named after an Alsatian town, the restaurant features an open kitchen with wood-fired ovens and grills using applewood, oak, and cherry logs to impart smoky depth to meats, seafood, and vegetables. The menu draws inspiration from Alsace's hearty food traditions while incorporating Kreuther's precise technique and fascination with fire cooking. Executive chef Andy Choi and pastry chef Nicolas Chevrieux support Kreuther's vision, offering dishes ranging from aged bluefin tuna with black garlic anchoiade to signature tarte flambée variations and luxurious pastas featuring duck, foie gras, and squash.
Read at Time Out New York
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