Gabriel Kreuther

Last updated

Gabriel Kreuther
Gabriel Kreuther (1).jpg
Entrance to restaurant
Gabriel Kreuther
Restaurant information
Established2015 (2015)
Owner(s)Gabriel Kreuther
Head chefGabriel Kreuther
Pastry chef Marc Aumont
Food typeAlsatian (French/German) with American influences
Dress codeBusiness Casual
Rating
Street address W. 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
Coordinates 40°45′15.83″N73°58′57.27″W / 40.7543972°N 73.9825750°W / 40.7543972; -73.9825750
Seating capacity
  • 85
  • 150 (including standing room)
Reservations
  • Required (dinner)
  • Recommended (otherwise)
Website www.gknyc.com
Gabriel Kreuther.jpg

Gabriel Kreuther is a two-Michelin-star restaurant in Manhattan named after its chef and owner, Gabriel Kreuther. It specializes in modern Alsatian food with other French, German, and American influences.

Contents

Gabriel Kreuther specializes in modern Alsatian food with other French, German, and American influences. It offers a more casual, less expensive lunch menu, and also has a large bar and lounge serving cocktails and lighter or small dishes. [2] For evening dining, the restaurant serves a four-course dinner. [3] Also available are tasting menus of six or nine courses. [3]

Their most famous dish is a sturgeon and sauerkraut tart with a caviar mousseline smoked in applewood. [3] Some of the restaurant's other main-course options include langoustine tartare with flying fish roe, cauliflower, and macadamia puree; terrine of creamy foie gras with brittle black truffled praline served with cider-poached quince, pomegranate and chestnut cornbread; or hamachi with black truffles and foie gras in millefeulle pastry. [3]

All diners are served at least one amuse-bouche and a variety of breads. [3] The restaurant stocks a wine list of 1,800 selections. [3] For the fourth course diners choose either cheese or dessert. [3]

The bar has its own lighter menu ranging from snacks to tartes flambées and large plates. [3]

While the restaurant is haute cuisine, the dress code is business casual; Kreuther has stated "My intent was always to have a comfortable environment where people feel good in it and bring it really down to earth", so he eliminated the need for diners to wear formal wear, a business suit, or tie or jacket. [4]

The chef

The owner, Gabriel Kreuther, initially worked in restaurants across France, Switzerland, and Germany before moving to the United States. In the US, he worked at La Caravelle, a classic French restaurant, and as Chef De Cuisine at Atelier, a Mediterranean restaurant at the Ritz-Carlton. [4] At his prior restaurant, The Modern, a Danny Meyer restaurant located inside the Museum of Modern Art, he worked as an executive chef. Gabriel gained the prestigious James Beard Award, 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. [5]

In November 2021, he collaborated with Michael Ruhlman to publish his first book, Gabriel Kreuther: The Spirit of Alsace, a Cookbook. The book contains recipes from his eponymous restaurant, memories of Alsace, and classics from Alsatian cuisine with a foreword by Jean-Georges Vongerichten. [6]

Awards and accolades

Gabriel Kreuther received its first Michelin star in 2015 shortly after opening. [7]

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

The Village Voice named it Best New Restaurant in 2015. [9]

AAA Five Diamond Award (2015–2023). [1] [10]

In 2016 the restaurant was rated by Grub Street as having the best bar food in the city. [11]

It has been on Wine Enthusiast's annual list of America's 100 Best Wine Restaurants multiple times since 2016. [12] [13] [14]

The restaurant first entered Zagat's list of the best restaurants in New York City in October 2016. [15]

It has been a member of the Relais & Châteaux association since 2017. [16]

Business Insider included it in its list of "The 50 best restaurants in America" in 2017. [17]

New York Magazine awarded it an 86/100 in 2019. [18]

In 2019, it gained a second star by Michelin. [19]

In 2020, the restaurant was inducted into Les Grandes Tables du Monde. [20]

In 2022, it won the Grand Award from Wine Spectator . [21]

In 2023, the restaurant received the highest rating, five stars, in Forbes Travel Guide, [22] and it was included in The New York Times' list of the "100 Best Restaurants of New York City". [23]

Former chocolate store

Marc Aumont, the restaurant's pastry chef, opened Kreuther Handcrafted Chocolate next door to the restaurant in 2016. It 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. [24] 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. Their iced hot chocolate is noted as one of the best in the city by the New York Post. [25] Eater awarded it one of the top chocolate shops in America as well. [26] During the Covid pandemic, the store closed in February 2020, [27] and they now sell their chocolates and pastries via their website.

See also

Related Research Articles

<span class="mw-page-title-main">The French Laundry</span> French restaurant in Yountville, California, US

The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.

<span class="mw-page-title-main">Daniel Boulud</span> French chef and restaurateur

Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He is best known for his eponymous restaurant Daniel, opened in New York City in 1993, which currently holds one Michelin star.

<span class="mw-page-title-main">Le Bernardin</span> Restaurant in New York City

Le Bernardin is a three-Michelin star French seafood restaurant in Midtown Manhattan, New York City. Eric Ripert is the executive chef, and he is co-owner along with Maguy Le Coze.

<span class="mw-page-title-main">Daniel (restaurant)</span> New French restaurant in New York City

Daniel is a New French restaurant located at 60 East 65th Street, on the Upper East Side in Manhattan, in New York City. It is owned and run by French celebrity chef Daniel Boulud, New York's longest-reigning four-star chef. The restaurant moved to its current location in early 1999.

<span class="mw-page-title-main">Momofuku (restaurants)</span> Culinary brand

Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine.

Daniel Humm is a Swiss plant-based chef and owner of Daniel Humm Hospitality, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park, Clemente Bar, and direct-to-consumer lifestyle brand Eleven Madison Home. In September 2024, he was appointed a UNESCO Goodwill Ambassador for food education due to his advocacy for sustainable food systems.

<span class="mw-page-title-main">Gramercy Tavern</span> Restaurant in New York, United States

Gramercy Tavern is a New American restaurant located at 42 East 20th Street, in the Flatiron District in Manhattan, New York City.

Aquagrill was a seafood restaurant located at 210 Spring Street, in SoHo in Manhattan, in New York City. It was opened in 1996 by owners Jennifer and Jeremy Marshall and closed in June, 2020, due to the economic effects of the COVID-19 pandemic.

<span class="mw-page-title-main">Christopher Kostow</span> American chef

Christopher Kostow is the executive chef at The Restaurant at Meadowood in Napa Valley, California. Under chef-owner Kostow, The restaurant was awarded three stars by the Michelin Guide consecutively from 2011 to 2019. In 2013, Chef Kostow was awarded the James Beard Foundation Award for "Best Chef: West".

Sepia is a mid-sized, upscale restaurant run by owner Emmanuel Nony and Executive Chef Andrew Zimmerman located in the West Loop neighborhood of Chicago, Illinois. Chef Zimmerman's menu is classified as New American cuisine, and focuses on local, seasonal products. Built in Chicago's Warehouse District, Sepia was originally a print shop from the 1890s. The renovation for the restaurant, designed by Gary Lee, included putting in a custom-tile, Art Nouveau floor and hand-crafted millwork in order to enhance the historical qualities of the building. Sepia also uses vintage stemware for their tables matching the vintage interior decor of the restaurant.

Pichet Ong is a 5 times James Beard Award nominated chef who specializes in desserts. As a self-taught chef with no formal training Chef Ong is best known for pioneering savory techniques and forgoing the heavy use of sugar in his desserts. Ong mixes classic technique and whimsical culinary style which are inspired by his heritage and local ingredients.

Aaron Silverman is an American chef and restaurateur, known for his Michelin-starred restaurants Rose's Luxury, Pineapple & Pearls, and Little Pearl in Washington, D.C. Silverman won a James Beard Foundation Award in 2016.

Janice Wong is a Singaporean artist, chocolatier, chef, and entrepreneur. In addition to restaurants, dessert bars, and retail ventures, she is known for her edible art installations. She has won multiple awards, including being named "Asia’s Best Pastry Chef" two years in a row by the World’s 50 Best Restaurants award sponsored by S.Pellegrino. Her single-origin, bean-to-bar chocolate brand, Janice Wong Pure Imagination, has retail outlets and production facilities in Singapore.

<span class="mw-page-title-main">Smyth (restaurant)</span> Restaurant in Chicago, Illinois, U.S.

Smyth is a restaurant located in Chicago. Alongside Alinea, Smyth is one of two restaurants in Chicago with three Michelin stars.

State Bird Provisions is a San Francisco restaurant founded by chef-owners Stuart Brioza and Nicole Krasinski.

<span class="mw-page-title-main">Paola Velez</span> Pastry Chef and Co-Founder of Bakers Against Racism

Paola Velez is a pastry chef and social justice activist from New York with Dominican heritage. She has worked for restaurants such as Milk Bar and Maydan in Washington, D.C., and she co-founded the organization Bakers Against Racism, as well as the donut pop-up shop Doña Dona in 2020.

Rob Rubba is an American chef. He grew up in New Jersey and his first chef job was in the pastry department of the Mohegan Sun resort and casino in Connecticut. He worked for Todd English in Connecticut, for Gordon Ramsay in New York City, and for Charlie Trotter and Guy Savoy in Las Vegas before opening his own restaurant, Hazel, in Washington, D.C. in 2016.

<span class="mw-page-title-main">Moody Tongue</span> Restaurant in Chicago, Illinois, U.S.

Moody Tongue is a restaurant and brewery in Chicago, Illinois. The restaurant serves American / New American cuisine and has received two Michelin stars.

<span class="mw-page-title-main">The Musket Room</span> Restaurant in New York City

The Musket Room is a restaurant in New York City. The restaurant originally served food inspired by the cuisine of New Zealand, but has since expanded its menu.

The Modern is a fine-dining restaurant owned and operated by Danny Meyer 's Union Square Hospitality Group. It is located in Midtown Manhattan, New York City, with garden views of the Museum of Modern Art. Thomas Allan is the Executive Chef, having been promoted in 2020.

References

  1. 1 2 Diaz, Aixa (May 1, 2023). "2023 Five & Four Diamond Hotels & Restaurant Lists". American Automobile Association . Archived from the original on December 18, 2023. Retrieved February 1, 2024.
  2. ↑ "A Sense of Sensibility | Gabriel Kreuther". FOUR magazine. May 27, 2021. Retrieved February 1, 2024.
  3. 1 2 3 4 5 6 7 8 Mariani, John (May 1, 2019). "Four Years And Two Michelin Stars Later, New York's Gabriel Kreuther Keeps Its Alsatian Style". Forbes . Retrieved January 30, 2024.
  4. 1 2 Friedman, Andrew (October 15, 2015). "Ruminations: Fine and Dandy". Toqueland. Archived from the original on August 21, 2019. Retrieved August 21, 2019.
  5. ↑ "Food & Wine Magazine Names America's Best New Chefs 2003". Food & Wine. Retrieved August 21, 2019.
  6. ↑ Ruhlman, Michael; Kreuther, Gabriel (2021). Gabriel Kreuther: The Spirit of Alsace, A Cookbook. New York: Abrams The Art of Books (Harry N. Abrams). ISBN   978-1419747823.
  7. ↑ "MICHELIN Guide New York City 2019 Selection". Michelin Guide . November 5, 2018. Retrieved January 29, 2024.
  8. ↑ Wells, Pete (September 22, 2015). "Restaurant Review: Gabriel Kreuther in Midtown". The New York Times. Retrieved August 18, 2019.
  9. ↑ "Best New Restaurant". Village Voice . October 13, 2015. Retrieved January 31, 2024.
  10. ↑ "TRV 5D Restaurants" (PDF). aaa.com. April 2022. Retrieved April 14, 2023.
  11. ↑ Platt, Adam (May 23, 2016). "The Absolute Best Bar Food in New York". Grub Street. Retrieved August 21, 2019.
  12. ↑ Schmalbruch, Sarah (June 20, 2016). "The 100 best wine restaurants in America". Business Insider . Retrieved February 1, 2024.
  13. ↑ "America's 100 Best Wine Restaurants 2018" (PDF). rusticcanyonrestaurant.com. Wine Enthusiast. August 2018. Retrieved February 1, 2024.
  14. ↑ "Gabriel Kreuther, Best Wine Restaurants 2019". Wine Enthusiast . June 13, 2019. Archived from the original on July 18, 2019.
  15. ↑ Stone, Madeline (October 26, 2016). "These are the best restaurants in New York City, according to Zagat". Yahoo! Finance . Retrieved February 1, 2024.
  16. ↑ "Gabriel Kreuther, Starred gourmet restaurant in town 2 Michelin stars New York – Relais & Châteaux". www.relaischateaux.com. Retrieved August 18, 2019.
  17. ↑ Stone, Madeline; Kiersz, Andy (July 24, 2017). "The 50 best restaurants in America". Business Insider . Retrieved January 31, 2024.
  18. ↑ Platt, Adam (February 20, 2019). "Gabriel Kreuther Review: New York Magazine". New York Magazine.
  19. ↑ "Gabriel Kreuther – a MICHELIN Guide Restaurant in New York City". MICHELIN Guide. Retrieved August 18, 2019.
  20. ↑ "Les Grandes Tables du Monde présentaient hier le guide 2020 au Pavillon Ledoyen du chef Yannick Alléno". Food & Sens (in French). January 28, 2020. Retrieved January 31, 2024.
  21. ↑ Sanderson, Bruce (August 31, 2022). "2022 Grand Award Winner: Gabriel Kreuther". Wine Spectator . Retrieved August 24, 2022.
  22. ↑ "Gabriel Kreuther". Forbes Travel Guide . 2023. Retrieved February 1, 2024.
  23. ↑ Wells, Pete (2023). "The 100 Best Restaurants in New York City 2023". The New York Times . Retrieved February 1, 2024.
  24. ↑ "Americas Bean-to-Bar and Chocolatier Competition Winners 2019". International Cholate Awards. June 26, 2019.
  25. ↑ Cuozzo, Steve (September 19, 2017). "Skip Serendipity the next time you want a frozen hot chocolate". New York Post. Retrieved August 21, 2019.
  26. ↑ Galarza, Daniela (February 9, 2017). "A Guide to America's Best Chocolate Destinations". Eater. Retrieved August 18, 2019.
  27. ↑ "Shop location update". Kreuther Handcrafted Chocolate. Retrieved December 27, 2021.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.