Gabriel Kreuther

Gabriel Kreuther An award-winning restaurant serving masterfully-crafted luxurious fare, inspired by the comforts of Alsace & the distinct spirit of New York City.
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A comfortably luxurious, Alsatian-inspired dining experience with a distinctly New York spirit.

05/22/2026

Indulge in a symphony of textures and vibrant flavors with Gabriel Kreuther’s Mixed Berry Cheesecake. This isn't just dessert; it’s a meticulously crafted architectural marvel.⁠
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From the crunch of the graham cracker sablé to the velvety baked cheesecake core, every bite is elevated by a bright mixed berry confit and a signature shiny glaze. Topped with a delicate leaf tuile and served alongside a refreshing cassis sorbet and aromatic lemongrass sauce, it’s a perfect balance of tart, sweet, and botanical notes.⁠
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Experience one spoonful at a time.⁠
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Media Description: Mixed Berry Cheesecake

05/20/2026

Chef Gabriel's Kozatsu A4 Wagyu Striploin — one of the most coveted beef programs in Japan — arrives pepper-crusted and seared to a crust that crackles against marbling so extraordinary it barely needs heat to melt.⁠
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Two soubises share the plate in a quiet act of brilliance: a classical white soubise, silky and sweet, alongside a red soubise built on red onion, port wine, and red wine reduction — deep, brooding, and alive with complexity. Sautéed local brassica with cardamom adds an unexpected warmth. A squid ink and onion powder veal dumpling — jet black, impossibly tender — carries its own drama to the table.⁠
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Underneath it all: a veal jus threaded with black garlic, miso, and sesame. Umami upon umami. French foundations reimagined through a Japanese lens.⁠
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Mustard purée cuts through with precision. Everything lands exactly where it should.⁠
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This is the dish that changes how you think about beef.⁠
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📍 Reserve your table — link in bio.⁠
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Media Description: Kozatsu A4 Wagyu Striploin

05/15/2026

The sear lasts seconds. The memory lasts much longer. 🍊

Chef Gabriel's Sullivan County Foie Gras — seared to a burnished crust, yielding like silk underneath. It meets roasted orange and fresh cara cara for brightness, Marcona almonds for crunch, a Grand Marnier gastrique that walks the perfect line between tart and deeply rich.

Around it: earthy turnips, preserved red currants with their jewel-bright acidity, preserved Meyer lemon threading citrus through every bite, and a gossamer orange tuile that disappears on the tongue.

This is luxury made thoughtful. Extravagance with intention.

📍 Reserve your table — link in bio.

Three centuries. One family. An unwavering vision.The Zusslin story begins in 1691 — a Swiss-born vigneron settling into...
05/13/2026

Three centuries. One family. An unwavering vision.
The Zusslin story begins in 1691 — a Swiss-born vigneron settling into a war-scarred Alsace, planting roots in a region perpetually caught between French and German worlds. Today, siblings Marie and Jean-Paul Zusslin are the estate's modern architects — and quiet revolutionaries.
Together, they didn't just evolve a family estate. They helped redefine a region.

Highlights:
• Pfingstberg Grand Cru Riesling → sandstone tension, long arc aging
• Clos Liebenberg (Monopole) → forest-cooled elegance
• Bollenberg Pinot Noir → limestone + sun = Alsace’s red future
• Crémant Clos Liebenberg → serious, lees-driven sparkling

Vibe:
Not just biodynamic—ancestral farming refined by modern precision.

Join Chefs Gabriel Kreuther and Yuu Shimano for an exciting collaboration dinner. May 15th and 16th at restaurant Yuu.Re...
05/12/2026

Join Chefs Gabriel Kreuther and Yuu Shimano for an exciting collaboration dinner. May 15th and 16th at restaurant Yuu.

Reservations on tock

We invite you to a collaboration dinner featuring renowned Michelin starred chefs Gabriel Kreuther and Yuu Shimano. This exclusive event will take place on May 15th and 16th at Restaurant Yuu.

Seats are limited - please secure your reservations via Tock.

At Gabriel Kreuther, dessert becomes theater. 🍒✨The Baba—soaked in cherry, layered with silky white chocolate namelaka, ...
05/11/2026

At Gabriel Kreuther, dessert becomes theater. 🍒✨
The Baba—soaked in cherry, layered with silky white chocolate namelaka, bright chartreuse gel, and crowned with a dramatic cherry flambé—balances richness, acidity, and just a whisper of herbal intrigue. Almond tuile adds that perfect crisp finish, while microgreens bring a fresh, unexpected lift.

A classic, reimagined with precision and flair.

Wishing all a Happy Mother's Day.
05/10/2026

Wishing all a Happy Mother's Day.

Golden outside. Pure porcini within. One beignet. One perfect moment. 🍄✨ The bite that stops every conversation at the t...
05/08/2026

Golden outside. Pure porcini within. One beignet. One perfect moment. 🍄✨ The bite that stops every conversation at the table.

05/06/2026

Velvet Ash.
That is what the name promises — and what the glass delivers.
Glenmorangie Nectar d'Or, finished in Sauternes casks, carries the warmth of the Highlands and the honeyed memory of Bordeaux. A 20-year Tawny Port from Ramos Pinto folds in caramel, coffee, and the patience of two decades in wood. Cynar — bitter, botanical, rooted in the artichoke — draws a dark, deliberate line beneath it all.
Then the smoke arrives at the table. Applewood. Slow. Ceremony before the first sip.

Cendre de Velours. The after-dinner drink, elevated to an event.

Chef Gabriel's Elysian Fields Lamb Saddle is a study in whole-animal reverence. The saddle — roasted to a deep, blushing...
05/04/2026

Chef Gabriel's Elysian Fields Lamb Saddle is a study in whole-animal reverence. The saddle — roasted to a deep, blushing pink — brings elegance and precision. Slow-cooked into tender submission, rich with the kind of depth only time and low heat can coax out.

Sharing the plate with green asparagus, lovage threading its wild herbal signature through every bite, fresh mint arriving cool and clean, and stone fruit lending a sun-ripened sweetness that lifts the whole thing toward the season.

Drifting over it all — a ramp espuma. Foraged, fleeting, impossibly light. The wild onion's brief spring window captured in a single cloud.

📍 On the menu now — reserve your table via the link in bio.

Address

41 W 42nd Street
New York, NY
10036

Telephone

(212) 257-5826

Website

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