"We're standing in the kitchen of his new restaurant, Saverne - a "modern brasserie" named for a small town in Alsace - watching a cone of flames burst up and over the grates of a grill. He encourages me to take a sandwich, too. My teeth crunch through two slices of butter-griddled multigrain bread to find a puddle of melted Comté."
"Kreuther says he's not nervous about opening night, but it's clear from glancing around the 5,000-square-foot restaurant that even the smallest details have not gone unconsidered. Saverne sprawls across the bottom floor of the Spiral, a Tishman Speyer construction in Hudson Yards with 66 floors of captive corporates above and a shiny façade that reflects the surrounding sky."
"The word perfectionist comes up in most any conversation with Kreuther's staff, but they don't mean it like that. It isn't a euphemism for screaming at people in walk-in freezers. Kreuther is a gentle guy. A nice, regular guy."
Chef Gabriel Kreuther is preparing for the opening of Saverne, his first restaurant in 11 years, a modern brasserie inspired by a small Alsatian town located in Hudson Yards' Spiral building. The 145-seat restaurant features an 18-item dessert menu and carefully refined dishes like escargots à l'Alsacienne. Kreuther's team, including executive chef Andy Choi and pastry chef Nicolas Chevrieux, has meticulously considered every aspect of the restaurant's design and operations. Despite claiming no nervousness, the extensive preparation evident throughout the 5,000-square-foot space reveals Kreuther's perfectionist approach. Staff describe him as a gentle, regular person rather than a demanding perfectionist, emphasizing his collaborative and thoughtful management style.
Read at Grub Street
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