Gabriel Kreuther grew up on a farm in Alsace and has found success in New York City's fine dining scene (most notably at Danny Meyer's The Modern, where he won Best Chef: New York City from the James Beard Foundation). His self-titled restaurant in Midtown features Alsatian-inspired, beautifully composed specialties like squab and foie gras croustillant—a crusty, luxurious sandwich for two—and Muenster cheese and egg raviolo with black truffle sauce. But there are American influences, too, seen in Alaskan king crab with smoked parsnip purée and Montauk fluke enhanced with nettle foam. Prix-fixe menus are served in the gorgeous dining room at lunch and dinner. From the exquisite silverware to the tableside purse trees, it's classy all the way. For those looking for light bites or a less structured experience, the lounge area sports tartes flambées and tufted banquettes.
Private Function Room(s)