Gabriel Kreuther, 41 W 42nd Street, New York, NY (2026)

05/22/2026

Indulge in a symphony of textures and vibrant flavors with Gabriel Kreuther’s Mixed Berry Cheesecake. This isn't just dessert; it’s a meticulously crafted architectural marvel.⁠
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From the crunch of the graham cracker sablé to the velvety baked cheesecake core, every bite is elevated by a bright mixed berry confit and a signature shiny glaze. Topped with a delicate leaf tuile and served alongside a refreshing cassis sorbet and aromatic lemongrass sauce, it’s a perfect balance of tart, sweet, and botanical notes.⁠
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Experience one spoonful at a time.⁠
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Media Description: Mixed Berry Cheesecake

05/20/2026

Chef Gabriel's Kozatsu A4 Wagyu Striploin — one of the most coveted beef programs in Japan — arrives pepper-crusted and seared to a crust that crackles against marbling so extraordinary it barely needs heat to melt.⁠
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Two soubises share the plate in a quiet act of brilliance: a classical white soubise, silky and sweet, alongside a red soubise built on red onion, port wine, and red wine reduction — deep, brooding, and alive with complexity. Sautéed local brassica with cardamom adds an unexpected warmth. A squid ink and onion powder veal dumpling — jet black, impossibly tender — carries its own drama to the table.⁠
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Underneath it all: a veal jus threaded with black garlic, miso, and sesame. Umami upon umami. French foundations reimagined through a Japanese lens.⁠
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Mustard purée cuts through with precision. Everything lands exactly where it should.⁠
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This is the dish that changes how you think about beef.⁠
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📍 Reserve your table — link in bio.⁠
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Media Description: Kozatsu A4 Wagyu Striploin

05/15/2026

The sear lasts seconds. The memory lasts much longer. 🍊

Chef Gabriel's Sullivan County Foie Gras — seared to a burnished crust, yielding like silk underneath. It meets roasted orange and fresh cara cara for brightness, Marcona almonds for crunch, a Grand Marnier gastrique that walks the perfect line between tart and deeply rich.

Around it: earthy turnips, preserved red currants with their jewel-bright acidity, preserved Meyer lemon threading citrus through every bite, and a gossamer orange tuile that disappears on the tongue.

This is luxury made thoughtful. Extravagance with intention.

📍 Reserve your table — link in bio.

05/13/2026

Three centuries. One family. An unwavering vision.
The Zusslin story begins in 1691 — a Swiss-born vigneron settling into a war-scarred Alsace, planting roots in a region perpetually caught between French and German worlds. Today, siblings Marie and Jean-Paul Zusslin are the estate's modern architects — and quiet revolutionaries.
Together, they didn't just evolve a family estate. They helped redefine a region.

Highlights:
• Pfingstberg Grand Cru Riesling → sandstone tension, long arc aging
• Clos Liebenberg (Monopole) → forest-cooled elegance
• Bollenberg Pinot Noir → limestone + sun = Alsace’s red future
• Crémant Clos Liebenberg → serious, lees-driven sparkling

Vibe:
Not just biodynamic—ancestral farming refined by modern precision.

05/12/2026

Join Chefs Gabriel Kreuther and Yuu Shimano for an exciting collaboration dinner. May 15th and 16th at restaurant Yuu.

Reservations on tock

We invite you to a collaboration dinner featuring renowned Michelin starred chefs Gabriel Kreuther and Yuu Shimano. This exclusive event will take place on May 15th and 16th at Restaurant Yuu.

Seats are limited - please secure your reservations via Tock.

05/11/2026

At Gabriel Kreuther, dessert becomes theater. 🍒✨
The Baba—soaked in cherry, layered with silky white chocolate namelaka, bright chartreuse gel, and crowned with a dramatic cherry flambé—balances richness, acidity, and just a whisper of herbal intrigue. Almond tuile adds that perfect crisp finish, while microgreens bring a fresh, unexpected lift.

A classic, reimagined with precision and flair.

05/10/2026

Wishing all a Happy Mother's Day.

05/08/2026

Golden outside. Pure porcini within. One beignet. One perfect moment. 🍄✨ The bite that stops every conversation at the table.

05/06/2026

Velvet Ash.
That is what the name promises — and what the glass delivers.
Glenmorangie Nectar d'Or, finished in Sauternes casks, carries the warmth of the Highlands and the honeyed memory of Bordeaux. A 20-year Tawny Port from Ramos Pinto folds in caramel, coffee, and the patience of two decades in wood. Cynar — bitter, botanical, rooted in the artichoke — draws a dark, deliberate line beneath it all.
Then the smoke arrives at the table. Applewood. Slow. Ceremony before the first sip.

Cendre de Velours. The after-dinner drink, elevated to an event.

05/04/2026

Chef Gabriel's Elysian Fields Lamb Saddle is a study in whole-animal reverence. The saddle — roasted to a deep, blushing pink — brings elegance and precision. Slow-cooked into tender submission, rich with the kind of depth only time and low heat can coax out.

Sharing the plate with green asparagus, lovage threading its wild herbal signature through every bite, fresh mint arriving cool and clean, and stone fruit lending a sun-ripened sweetness that lifts the whole thing toward the season.

Drifting over it all — a ramp espuma. Foraged, fleeting, impossibly light. The wild onion's brief spring window captured in a single cloud.

📍 On the menu now — reserve your table via the link in bio.

05/01/2026

Chef Gabriel Kreuther joins Chef Yuu Shimano for an exclusive two-night chef collaboration. A refined tasting menu blending Chef Kreuther's mastery with Chef Yuu's signature creations. Seats are limited.

✦ 𝐂𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧 𝐃𝐢𝐧𝐧𝐞𝐫 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐘𝐮𝐮 × 𝐂𝐡𝐞𝐟 𝐆𝐚𝐛𝐫𝐢𝐞𝐥 𝐊𝐫𝐞𝐮𝐭𝐡𝐞𝐫 - May 15th & 16th - Seatings: 6:00pm / 8:30pm - $365 per person -

𝐌𝐞𝐧𝐮 · Hokkaido Uni and Caviar, Kristal Etoile, Pacific Gold Oyster · Goose Foie Gras, Clementine, Honeycomb, Plum · Sturgeon & Sauerkraut Tart, Applewood Smoke, Sabayon, Imperial Kaluga Caviar · Kinmedai, Passion Mango, Asparagus, Magnolia · Coturnix Quail, Green Garbanzo Beans in Whey, Crouton Farce of Liver, Chocolate, Huckleberry · Kougelhopf Bread & Bretzel Bread · Wagyu & Oyster Tartare with Hatcho Miso · Abalone Risotto · Duck and Foie Gras Pie · Two Desserts · Mignardises Reservations via link in profile.

04/29/2026

Some wines are not poured lightly.��The Today’s Pour is our invitation to experience bottles from our cellar that are rarely available by the glass anywhere — aged vintages, small-production growers, and wines that our sommelier has been quietly watching for the right moment to share. Not because the occasion demands it, but because great wine should not require one.

��This week's selections and available dates are in our stories.

Five glass limit per bottle!!!

04/27/2026

White asparagus season is a religion in Alsace. Here, it is treated as such. Barley shio koji curing coaxes the season's most prized vegetable into extraordinary depth — its natural sweetness concentrated, its delicacy preserved — before it meets a hay-infused chicken jus enriched with foie gras and a soubise of velvet, onion warmth. The gribiche arrives as a celebration: egg yolk aioli, braised pork cheeks smoked with hay and slow-cooked in white asparagus stock, pickled asparagus, capers, farm eggs, and fine herb oil — classical French reverence, alive with brightness and soul. A pork cheek consommé with lemon oil closes the composition in a whisper of pure, golden clarity. The season, honored completely.

04/24/2026

An Unforgettable Mother’s Day at Gabriel Kreuther ✨
This Mother’s Day, transport Mom to the heart of Alsace without ever leaving Bryant Park. Join us on Sunday, May 10th, for a celebration of the woman who does it all.

Indulge in a curated culinary experience featuring Chef Kreuther’s signature balance of French heritage and New York spirit. From the elegant atmosphere to every meticulously crafted plate, we’re prepared to make her day as extraordinary as she is.

Spaces fill up fast, so be sure to secure your reservation today!

04/23/2026

Two weeks of patience. One plate that earns it. 🦆

Chef Gabriel's Hudson Valley Duck Breast — aged fourteen days, then lacquered in a soy-maple-ginger-star anise glaze that shatters at the first bite. Beneath it: a velvet cauliflower purée kissed with pistachio oil, fresh cherries soaked in red verjus, and the deep pull of a tart cherry duck jus.

Then there's the sausage — house-made duck wrapped in duck prosciutto, cradling cherries, sauerkraut, and foie gras, bundled in a Medjool date with a Sicilian pistachio crust. It's one dish, but it contains multitudes.

This is what happens when craft meets obsession.

04/21/2026

Every year, Chef Kreuther waits for it with the patience of someone who grew up watching Alsatian fields wake from winter — and celebrates it with the devotion of a chef who understands that the most extraordinary ingredients need only be honored, never overwhelmed. White asparagus emerges pale and fleeting. Morels push through the forest floor. Ramps arrive sharp and alive. Peas, favas, spring onions, fresh herbs, and the first tender shoots of the season fill the kitchen with a color and fragrance that no other time of year can offer.

This is the menu that Chef Kreuther waits for all year. The one that needs no justification, no embellishment. Only attention. Only gratitude.

Spring has arrived at Gabriel Kreuther. The table is ready.

04/19/2026

Three perfect spheres. Three worlds of flavor. Our Truffle Trio brings together the deep richness of Gianduja ganache and caramelized hazelnuts, the bright levity of coconut-lime in a white chocolate shell, and the bittersweet warmth of salted caramel with sesame nougatine. Each one a small, deliberate act of craft.

04/17/2026

There is a particular kind of mastery that reveals itself not in luxury ingredients, but in the transformation of something familiar into something transcendent. Chef Kreuther's "Stuffed" Artichoke is precisely that. Braised baby artichokes — patient, unhurried — are coaxed into extraordinary depth by a shiitake and seaweed dashi that draws equally from the forest and the sea. Anchovy and Calabrian chili aioli arrives bold and unapologetic, its heat tempered by the clean, luminous brightness of white wine and lemon gel. And then — the caper crumble. The parsley, garlic breadcrumb. A finish that is crisp, herbal, and deeply, satisfyingly alive. This is an amuse-bouche that asks nothing of the diner but attention — and rewards it completely. A single bite that carries the full weight of a kitchen that knows exactly what it is doing.

04/15/2026

Soleil d'Hiver is Chef Kreuther's meditation on winter citrus and botanical elegance. Kalamansi crema and shattered citrus meringue deliver bright, layered acidity, while an olive oil sponge brings quiet richness to the foundation. Earl Grey ice cream lends smoky floral depth, and a thyme-buttermilk frappé adds an herbal, effervescent lift. Marigold gel and fresh petals illuminate the plate in gold, fresh mandarin segments offer clean brightness, and a gingko leaf tuile — gossamer and precise — closes the composition with the poetry of the season. French technique rendered as winter light.

04/13/2026

Every great meal at Gabriel Kreuther begins the same way — not with a menu, but with a moment. Five amuse-bouches arrive in sequence, each a self-contained world, each a quiet declaration of what this kitchen believes. The "Coquito" pâte de fruit arrives first — a tropical reverie of coconut rum, banana liqueur, and pineapple guava, its sweetness warm and surprising. Then the fluke tartare, cool and precise, its coconut gelée and finger lime pearls catching the light. The razor clam tartelette follows — vadouvan curry crust, fermented papaya, yuzu gel, and Thai bird chili — Chef Kreuther's French technique reaching boldly across continents. A stuffed artichoke offers a moment of classical stillness, verdant and composed. And finally, the porcini beignet — golden, ethereal, and deeply savory — closes the prelude on a note of pure comfort elevated to art. This is how a two-Michelin-star meal begins. Not with fanfare. With intention.

04/09/2026

Forget what you think you know about Whisky. Our latest spring creation, the Salted Sunshine, is a masterclass in balance—reimagining the classic Chartreuse Swizzle with a smoky, savory twist.

A golden swizzle built for the season. Dewar's 12 Year Scotch Whisky brings a lightly oaked, smoky foundation — then Yellow Chartreuse sweeps in with herbal brightness and a whisper of the tropics. Acidified tangerine cuts clean, miso-glazed pineapple cordial lends a deep, caramelized umami richness, and a float of Angostura bitters slowly blooms into every sip.

Served over crushed ice. Best enjoyed slowly.

04/06/2026

Behind every perfect bite is a process worth watching. Our team hand-crafts everything from scratch — because shortcuts have no place in this kitchen. The details are everything. 👀🧑‍🍳

04/02/2026

A huge thank you to the folks at for featuring us in their Ultimate Travel Guide for the upcoming 2026 World Cup ⚽️. We're eagerly anticipating the start of this summer's matches—the excitement is truly electric.

03/31/2026

Something new is coming. Our Beverage Manager Katie has been tasting, testing, and perfecting every pour. A new cocktail menu is almost here, and trust us… it was worth the wait. 🖤

03/23/2026

Some people find their flow on a run, or in a notebook. Mine? It's here — between the sizzle, the steam, and the slow build of something worth tasting. The kitchen is where Chef Gabriel shows up fully. Second nature. Pure creativity.

I don't think in the kitchen — I feel. Every dish is instinct, expression, story - Chef Gabriel

Gabriel Kreuther