Gabriel Kreuther

Gabriel Kreuther An award-winning restaurant serving masterfully-crafted luxurious fare, inspired by the comforts of Alsace & the distinct spirit of New York City.
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A comfortably luxurious, Alsatian-inspired dining experience with a distinctly New York spirit.

Elysian Fields lamb saddle with asparagus, macerated plums, walnuts, and oro blanco. Lovage brings herbal brightness to ...
08/20/2026

Elysian Fields lamb saddle with asparagus, macerated plums, walnuts, and oro blanco. Lovage brings herbal brightness to the richness of the lamb. Stone fruit and citrus cut through.

08/17/2026

Fleur de Printemps: grapefruit namelaka, ginger beer foam, poached rhubarb. Tonka sponge, rhubarb marmalade, fennel sorbet, grapefruit gel, rhubarb sauce. Ginger and rhubarb—the classic pairing—brightened by grapefruit and fennel.

Cashew and wild mushroom parfait—umami grounded in precision. Clementine cuts through the richness. Pickled green strawb...
08/15/2026

Cashew and wild mushroom parfait—umami grounded in precision. Clementine cuts through the richness. Pickled green strawberries add sharp acidity. Teff tuile for structure. A vegetable-forward plate that doesn't apologize. This is fine dining without compromise.

08/12/2026

The Wildflower - Breucklen 77 rye, Larresingle XO, Earl Grey vermouth, Italicus, bergamot liqueur, Benedictine, fino verjus, yuzu bitters. Salted yuzu honey foam, yuzu foam, coral tuile. Earl Grey and yuzu—bergamot brightness against the rye's warmth.

Flourless sepia "spaghettoni" — snap peas, lardo, saffron potato mousseline. A dish built on restraint: sepia strands wi...
08/10/2026

Flourless sepia "spaghettoni" — snap peas, lardo, saffron potato mousseline. A dish built on restraint: sepia strands with just enough gold and green to signal summer. Chef Gabriel Kreuther at his most precise.

Green asparagus velouté — grilled blue shrimp, quail egg, koji oil. Bright spring soup, deep umami finish. Chef Gabriel ...
08/06/2026

Green asparagus velouté — grilled blue shrimp, quail egg, koji oil. Bright spring soup, deep umami finish. Chef Gabriel Kreuther in fine form.

08/03/2026

Crispy sweetbread, rosemary, candied ginger, port wine jus. Green apples for brightness. Almond tuile for structure. Oregano to tie the herbs together. A classical preparation refined: the richness cut by acidity and spice, every element in service of the sweetbread's delicate precision.

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07/23/2026

Yuzu Celebration cake with yuzu mousse, pear confit, and cardamom sponge. Yuzu-tarragon gel, cocoa butter spray, tuile, and seasonal flowers. Tarragon brings unexpected depth to the citrus and spice. "

07/22/2026

The Sour Peach with white peach nectar, jasmine syrup, lemon, and pisco. Celery bitters, egg white foam, saline, black currant powder. Floral and stone fruit, with a whisper of savory.

Address

41 W 42nd Street
New York, NY
10036

Telephone

(212) 257-5826

Website

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