# Gabriel Kreuther

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.

## Menu

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. For evening dining, the restaurant serves a four-course dinner. Also available are tasting menus of six or nine courses.
Their most famous dish is a sturgeon and sauerkraut tart with a caviar mousseline smoked in applewood. 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.
All diners are served at least one amuse-bouche and a variety of breads. The restaurant stocks a wine list of 1,800 selections. For the fourth course diners choose either cheese or dessert.
The bar has its own lighter menu ranging from snacks to tartes flambées and large plates.
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.

## 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. 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.
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.

## Awards and accolades

Gabriel Kreuther received its first Michelin star in 2015 shortly after opening.
The New York Times awarded the restaurant three stars in 2015.
The Village Voice named it Best New Restaurant in 2015.
AAA Five Diamond Award (2015–2023).
In 2016 the restaurant was rated by Grub Street as having the best bar food in the city.
It has been on Wine Enthusiast's annual list of America's 100 Best Wine Restaurants multiple times since 2016.
The restaurant first entered Zagat's list of the best restaurants in New York City in October 2016.
It has been a member of the Relais & Châteaux association since 2017.
Business Insider included it in its list of "The 50 best restaurants in America" in 2017.
New York Magazine awarded it an 86/100 in 2019.
In 2019, it gained a second star by Michelin.
In 2020, the restaurant was inducted into Les Grandes Tables du Monde.
In 2022, it won the Grand Award from Wine Spectator.
In 2023, the restaurant received the highest rating, five stars, in Forbes Travel Guide, and it was included in The New York Times' list of the "100 Best Restaurants of New York City".

## 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. 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. Eater awarded it one of the top chocolate shops in America as well. During the Covid pandemic, the store closed in February 2020, and they now sell their chocolates and pastries via their website.