Gabriel Kreuther

Name: Gabriel Kreuther
Address: 41 W 42nd Street, New York, NY, 10036, US
Telephone: (212) 257-5826
Price range: $$$$
Rating: 4.9

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Gabriel Kreuther

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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.

10/15/2026

Ch*****ne is an excellent choice to elevate any occasion, including making the arrival at your destination feel particularly special.

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10/13/2026

Did someone say lunch? Gabriel Kreuther is now serving lunch with 2 and 3 course menus as well as our traditional Chef's Tasting Menu.
Reservations on resy.

10/07/2026

October 12th, Gabriel Kreuther reopens its doors for afternoon dining, bringing dynamic, Alsatian-inspired gastronomy back to Bryant Park.

Whether you are hosting a client, catching up with colleagues, or indulging in an exceptional midday break, we have reimagined our lunch experience to deliver world-class hospitality at the speed of business.

10/06/2026

Pure culinary harmony. 🦞✨Succulent Maine Lobster paired with earthy morels, delicate filled pasta, and an aromatic Vin Jaune chicken sauce Américaine. Deep umami notes meets buttery perfection. Experience French contemporary fine dining at Gabriel Kreuther.

📍 Reserve your table via the link in our bio.

10/01/2026

The art of dry aging.

Our Dry Aged Bluefin Tuna pairs deep, rich umami with bright notes of elderflower, ripe tomato, and fresh summer herbs. Light, vibrant, and beautifully complex.

Experience modern seasonal cuisine at Saverne.

📍 Reserve your table via the link in our bio.

09/29/2026

Last of the summer tomatoes. Our yellow gazpacho soup is almost gone!

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 b**r foam, poached rhubarb. Tonka sponge, rhubarb marmalade, fennel sorbet, grapefruit gel, rhubarb sauce. Ginger and rhubarb—the classic pairing—brightened by grapefruit and fennel.

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.

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.

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.

Address

41 W 42nd Street
New York, NY
10036

Telephone

(212) 257-5826

Website

http://gknyc.com/

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