The two Michelin-starred, Forbes Five Star restaurant and Relais & Châteaux member is located on the ground floor of the W.R. Grace Building overlooking Bryant Park. It features 80 seats in the main dining room, 38 in the bar and lounge, and 8 at the chef’s table. Guests can choose from prix fixe, tasting, and à la carte menus that spotlight Alsatian and French cuisine with an American accent—refined further by Kreuther’s personal touches and impeccably sourced ingredients, many from regional farms.

The Heart of Gabriel Kreuther

At his eponymous Manhattan restaurant, Gabriel Kreuther draws on his Alsatian heritage rooted in his family’s farm life. That upbringing instilled a commitment to showcasing exceptional ingredients. “Our responsibility is to highlight good products and producers,” says Kreuther.

The modern, 80-seat dining room—set along the edge of Bryant Park—offers lunch and dinner, with various prix fixe menus, a chef’s tasting, and à la carte selections. The space is both grand and inviting, framed by rustic wooden beams reminiscent of Alsatian timber houses, abstract paintings, and a crystalline sculpture of 42 cranes suspended from the ceiling. The menu draws from Kreuther’s Alsatian roots, elevated by his French training and decades in New York’s top kitchens before opening Gabriel Kreuther in 2015.

Every meal begins with an amuse-bouche and a mini bundt of Kreuther’s savory kougelhopf—an Alsatian cake traditionally served sweet—reimagined here with whipped fromage blanc and chives. It’s a perfect example of how Kreuther gives classic dishes his personal touch. Other signatures include foie gras served in multiple iterations with accents like wild rice streusel; crisp tarte flambées with rotating toppings ideal for the bar; and the iconic sturgeon and sauerkraut tart dramatically revealed beneath a glass dome filled with smoke.

Some traditions remain: white tablecloths, a rolling cheese cart stocked with French delicacies, a wine list rich in Alsatian, French, and German selections, and a decadent chocolate tart soufflé with a sidecar of whiskey sabayon.

For Kreuther, creating an approachable environment is essential—especially to encourage younger diners. Nothing, he says, should be so pristine that it makes someone feel unwelcome. “I like connecting people to [food],” he says. “I want to find something that moves them, gives them a good moment, and lets them have the sense that ‘Yes, this is for me, I belong here.’”

The Chef

Growing up on a farm in the Alsace countryside shaped Gabriel Kreuther both as a person and as a chef. His family was deeply rooted in food: one uncle owned a pastry shop, another was a butcher, and a third ran an inn with a restaurant. His mother, a celebrated home cook in their small town, occasionally catered local weddings and baptisms. Nearly everything the family ate came directly from their land, from chickens and rabbits to tomatoes and shell beans. Kreuther helped his mother sell produce at the farmers market and accompanied his father to the mill to process their wheat. By age seven, he was a regular presence in the kitchen; by 12, he was slaughtering chickens and rabbits for the market. As a teenager, he worked in his uncle’s inn, marking his first experience in a professional kitchen. In 1987, he won France’s national young chef competition, a milestone that launched his career across Europe and the U.S.

The first decade of his career was spent honing his skills in Michelin-starred kitchens across Germany, France, and Switzerland. In 1997, he moved to New York City to join the now-closed French restaurant La Caravelle. He went on to hold a leadership role at Jean-Georges’s flagship restaurant before becoming executive chef at the acclaimed Atelier in the Ritz-Carlton New York. When restaurateur Danny Meyer approached him about a new project, Kreuther joined The Modern, where he led the kitchen for nearly a decade, earning widespread recognition and numerous accolades.

Still, Kreuther longed to run his own restaurant—and New York was the only place he ever considered doing it. “New York is special to me,” he says. “What I love about New York is the mix of different cultures, the openness of everybody who is willing to try new things, and that there isn’t really a prejudgment of any tradition.”

At first, Kreuther didn’t intend to put his name on the restaurant, but his investors insisted. That decision paved the way for him to focus on his own heritage and personal history—drawing on memories of growing up on a farm in Alsace. “I went back to my roots and started to blend a little bit more traditional with New York, and it evolved from there,” he says.

Kreuther searched for years before finding the right location—along Bryant Park—where he could install rustic wooden beams reminiscent of his childhood farmhouse. The restaurant, Gabriel Kreuther, opened in 2015, followed by his eponymous chocolate shop in 2016.

The menu reflects Kreuther’s heritage, with signature dishes such as crispy tarte flambée, a decadent sauerkraut-sturgeon tart topped with caviar, and foie gras seasoned with a spice blend he first developed in his mother’s kitchen at age 15.

Gabriel Kreuther—both the chef and the restaurant—has garnered a long list of accolades, including the AAA Five Diamond Award, a three-star review from The New York Times, two Michelin stars, and a James Beard Award for Best Chef: New York City in 2009. In 2025, Kreuther is also a semifinalist for Outstanding Chef. The restaurant is a member of Relais & Châteaux and belongs to the prestigious Les Grandes Tables du Monde.

Looking ahead, Kreuther plans to open two new restaurant concepts in Hudson Yards in 2025.

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