Gabriel Kreuther

Gabriel Kreuther is a two-Michelin-star restaurant at W. R. Grace Building at 41 West 42nd Street across from Bryant Park named after its chef and owner Gabriel Kreuther. It was originally a one-star Michelin restaurant in its opening years and was subsequently awarded two stars in 2019. The restaurant specializes in modern Alsatian food with other French, German, and American influences. Their most famous dish is a sturgeon & sauerkraut tart with a caviar mousseline smoked in applewood. The restaurant also serves multiple house breads including a savory kugelhopf with scallions and chive fromage blanc. Relais & Châteaux as well as entities such as Wine Enthusiast Magazine and Wine Spectator praised their varied wine list primarily featuring wines from all over France/Germany along with other countries. Along with wine, their drinks include a variety of modern cocktails and traditional drinks from the chef's home region including schnapps. Their wine director is Philippe Sauriat.

Gabriel Kreuther
Restaurant information
Established2015
Owner(s)Gabriel Kreuther
Head chefGabriel Kreuther
Pastry chefMarc Aumont
Food typeAlsatian (French/German)
Dress codeBusiness Casual
Rating Michelin Guide
Street addressW. R. Grace Building at 41 West 42nd Street across from Bryant Park in Midtown, Manhattan
CityNew York City
CountyManhattan
StateNew York
Postal/ZIP Code10036
CountryUnited States
Coordinates40°45′15.83″N 73°58′57.27″W
Seating capacity85, 150 (including standing room)
ReservationsRequired (dinner,) Recommended (otherwise)
Websitehttps://www.gknyc.com/

Their main dinner menu has a choice between two different tasting menus with a table located in their kitchen. There is also a less expensive pre-theater menu, a lunch menu with prix fixe options, and a large bar. Their bar along with a mix of both modern and old cocktails has modern takes on comfort food from Alsace including flammekueche; a type of open tart; and sausages as well as à la carte dishes from their main menu. They were rated by Grub Street as having the best bar food in the city.[1] While the food is considered to be Haute Cuisine, the restaurant is notably business casual with Kreuther noting that this allows a more "comfortable environment" without the hassle of needing a suit or jacket. [2]

The chef

The owner originally worked in restaurants across France, Switzerland, and Germany before moving to the United States. Restaurants he worked at in the US including at La Caravelle, a classic French restaurant and as Chef De Cuisine at Atelier, a Mediterranean restaurant at the Ritz-Carlton.[3] At his prior restaurant The Modern a Danny Meyer restaurant located inside the Museum of Modern Art where he worked as executive chef, Gabriel gained the prestigious James Beard Award along with his first Michelin star and first worked with Marc Aumont, his current pastry chef. He was also named one of Food & Wine Magazine's Best New Chefs in 2003.[4]

Chocolate store

Marc Aumont, his pastry chef, opened Kreuther Handcrafted Chocolate, next door to the restaurant. This place 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. [5] 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, a halvah and pistachio bar was noted by New York Magazine and their iced hot chocolate is noted as one of the best in the city by the New York Post.[6] Eater awarded it one of the top chocolate shops in America as well.[7]

Awards

The New York Times awarded the restaurant three stars in 2015.[8]

New York Magazine awarded it an 86/100. [9]

They have been a member of Relais & Châteaux since 2017.[10]

In 2017, they were added as a top 100 restaurant by Wine Enthusiast[11] as well as a Best Award of Excellence. Wine Spectator also praised their wine list.

In 2019, they gained a second star by Michelin.[12]

References
  1. Platt, Adam (23 May 2016). "The Absolute Best Bar Food in New York". Grub Street. Grub Street. Retrieved 21 August 2019.
  2. "Ruminations: Fine and Dandy". Toqueland. 15 October 2015.
  3. "Ruminations: Fine and Dandy". Toqueland. 15 October 2015. Retrieved 21 August 2019.
  4. "Food & Wine Magazine Names America's Best New Chefs 2003". Food & Wine. Retrieved 21 August 2019.
  5. "Americas Bean-to-Bar and Chocolatier Competition Winners 2019". International Cholate Awards. 26 June 2019.
  6. Cuozzo, Steve (19 September 2017). "Skip Serendipity the next time you want a frozen hot chocolate". New York Post. Retrieved 21 August 2019.
  7. Galarza, Daniela (9 February 2017). "A Guide to America's Best Chocolate Destinations". Eater. Retrieved 18 August 2019.
  8. Wells, Pete (22 September 2015). "Restaurant Review: Gabriel Kreuther in Midtown". The New York Times. Retrieved 18 August 2019.
  9. Platt, Adam (20 February 2019). "Gabriel Kreuther Review: New York Magazine". New York Magazine.
  10. "Gabriel Kreuther, Starred gourmet restaurant in town 2 Michelin stars New York – Relais & Châteaux". www.relaischateaux.com. Retrieved 18 August 2019.
  11. "Gabriel Kreuther, Best Wine Restaurants 2019". Wine Enthusiast Magazine. Wine Enthusast. Retrieved 18 August 2019.
  12. "Gabriel Kreuther – a MICHELIN Guide Restaurant in New York City". MICHELIN Guide. Retrieved 18 August 2019.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.