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Gabriel Kreuther

Restaurants, French Midtown West
4 out of 5 stars
5 out of 5 stars
(1user review)
Gabriel Kreuther
Courtesy Gabriel KreutherPhotograph: Courtesy Gabriel Kreuther
Gabriel Kreuther
Courtesy Gabriel Kreuther/Evan SungPhotograph: Gabriel Kreuther/Evan Sung
Gabriel Kreuther
Courtesy Gabriel Kreuther/Paul WagtouiczPhotograph: Courtesy Gabriel Kreuther/Paul Wagtouicz
Gabriel Kreuther
Courtesy Gabriel Kreuther/Danielle G. AdamsPhotograph: Courtesy Gabriel Kreuther/Danielle G. Adams
Gabriel Kreuther
Courtesy Gabriel KreutherPhotograph: Courtesy Gabriel Kreuther
Gabriel Kreuther
Courtesy Gabriel Kreuther/Danielle G. AdamsCourtesy Gabriel Kreuther/Danielle G. Adams
Gabriel Kreuther
Courtesy Gabriel KreutherPhotograph: Courtesy Gabriel Kreuther
Gabriel Kreuther
Courtesy Gabriel Kreuther/Bradley CrumbCourtesy Gabriel Kreuther/Bradley Crumb

Time Out says

4 out of 5 stars

The big-box room of Gabriel Kreuther—the restaurant, not the man—is situated on the ground floor of the Grace Building, is too comfortably cream-toned to be considered “cool,” fixed with timber barn beams and folky stork wallprints evocative of the Alsatian farm country where Gabriel Kreuther—the man, not the restaurant—hails.

But Kreuther isn’t concerned with cool, nor should he be. Fresh off an acclaimed decade at Danny Meyer’s MoMA restaurant, the Modern, the veteran chef joins the grand pantheon of name-bearing flagships—the Daniels, the Jean-Georges—with cooking that’s as personal as it is precise. Regulars of the Modern will recognize the ribbons of smoke that entangle Kreuther’s famed tarteflambée in the copper-trimmed front lounge and his sturgeon-sauerkraut tart in the back dining room, hotboxed in a glass cloche with applewood haze.

But Kreuther doesn’t pander with mere greatest hits. Instead, he turns out visually arresting dishes, such as a ceviche of raw diver scallops in a moat of brightening jalapeño coulis with black radish curls and crispy tempura crumbles. The whole gorgeous thing is plated on a crystal bowl perched atop a matching pedestal, a rightful setting.

You’d be remiss to pass on another of Kreuther’s signatures, the years-perfected croustillante of squab and sautéed foie gras, wrapped in cabbage and flaky feuille de brick. People don’t eat like this anymore, but, boy, they should.

By: Christina Izzo



Address: 41 W 42nd St
New York
Cross street: between Fifth and Sixth Aves
Transport: Subway: 7 to Fifth Ave; B, D, F, M to 42nd St–Bryant Park
Price: Four course prix fixe: $155. AmEx, MC, V
Opening hours: Mon–Fri noon–2:30pm, 5:30–10pm; Sat 5:30–10:30pm
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Users say (1)

5 out of 5 stars

Average User Rating

5 / 5

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1 person listening

I went to Gabriel Kreuther as a "treat yo'self" experience (it's definitely pricey), and it was absolutely worth it. Everything from the food to the service was wonderful. When I walked in, the hostess greeted me and thanked me for calling to say I would be a few minutes late. She offered to take my coat and my suitcase, which she stored up front. After I paid my check, she had them both ready for me at the door. The lunch prix fixe is a great way to taste the food without the price of dinner, but I was too tempted by the selection of wine and the extremely friendly sommelier (there's three of them walking around to assist you in selecting one!) to not get a glass...then another. I had the sturgeon tart (the presentation of the tart enclosed in a smoke-filled glass cover is too cool), which was delightful yet sharply flavored because of the sauerkraut. Then I had the Brandt beef skirt steak, which was cooked to perfection and a delight to eat. I savored every bite. The whole meal was speckled with tastes in between, like a small, freshly made French baguette with housemade butter, a mousseline, a fresh, warm bread with scallion cream at the start, and chocolates at the end. The sommelier also gave me a free glass of sherry at the end of the meal. It was amazing.