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Chef Gabriel Kreuther is showing a more relaxed side to his cooking to Hudson Yards. His new restaurant, Saverne, has just opened on the ground floor of The Spiral and, while the name may nod to a small town in France’s Alsace region, the vibe here is firmly modern New York.
Kreuther, the chef behind the acclaimed two-Michelin-starred Gabriel Kreuther near Bryant Park, built his reputation on refined French cooking. Saverne keeps the same attention to detail but trades the formality for something warmer and more approachable. This is a modern, wood-fired brasserie with an open kitchen and a menu that's both rustic and elegant.
The restaurant takes its name from the historic Alsatian town at the base of the Vosges mountains where the region’s hearty food traditions run deep. Those roots show up across the menu, filtered through Kreuther’s precise technique and his long fascination with cooking over fire. Here, applewood, oak and cherry logs fuel the ovens and grills, giving meats seafood, and vegetables a smoky depth that modern equipment can’t quite replicate.
Inside the 5,000 square foot space, the open kitchen anchors the room, with flames and embers fully visible from the dining area. It sets the tone for a place built around craft and simplicity. Executive chef Andy Choi runs the kitchen day to day alongside Kreuther, while pastry chef Nicolas Chevrieux handles desserts.
The menu is a journey through Alsace with some playful twists. Starters include aged bluefin tuna with black garlic anchoiade, boudin noir croquettes and a rich truffled liverwurst served with toasted country bread and cornichons. Kreuther’s signature tarte flambée appears in several versions, including a classic onion and bacon pie and another topped with mushrooms and Comté.
Pastas bring some unexpected luxury. Duck, foie gras and squash tortellini arrives in a Parmesan consommé, while red beet spaghetti is layered with oysters, smoked sturgeon and caviar. From the grill, standout dishes include wood-grilled swordfish with blood orange mustard sauce, juniper-gin cured venison with blistered cherries and hanger steak au poivre with crisp pommes allumettes.
For dessert, there's a vanilla crème brûlée, cherry clafoutis with Kirsch ice cream and a floating island inspired by a childhood favorite from Kreuther’s Alsatian upbringing.
The bar program is playful, with cocktails like the Bread & Butter Brut and Honey, I Braised the Banana, alongside a wine list heavy on French bottles.
Ultimately, Saverne aims to be the kind of place people drop into often, not just for special occasions. Kreuther describes it as a neighborhood gathering spot where good food, a glass of wine and the warmth of the fire bring people back again and again. In a district known for glossy dining rooms, that cozy ambition might be exactly what Hudson Yards needs.
Saverne is located in Hudson Yards at 531 W 34th St. The restaurant is open for dinner Monday-Saturday, 4:30-10pm. Lunch service will launch in the spring.