Acclaimed Chef Gabriel Kreuther Opens New Wood-Fired Brasserie in Hudson Yards

Saverne brings live-fire cooking and an a la carte menu to the growing Manhattan neighborhood.

Published on Mar. 2, 2026

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After nearly 30 years in New York, acclaimed chef Gabriel Kreuther has opened a new wood-fired French brasserie called Saverne in the Hudson Yards development. The restaurant, named after a historic town in Kreuther's native Alsace region, features an open kitchen with a wood-fired oven and grill as the centerpiece, offering dishes like half-roasted chicken, grilled whole fish, and a beet spaghetti. Kreuther says the a la carte menu and focus on accessible pricing and small producers reflects a shift in diner preferences away from tasting menus toward more grounded, predictable dining experiences.

Why it matters

Saverne represents Kreuther's response to the changing dining landscape in New York, where he has witnessed the city transition from a place of frequent, adventurous dining to one where customers are more conscious of their spending and want to know exactly what they're getting. The restaurant's wood-fired cooking and a la carte format also aligns with a broader trend toward live-fire and more straightforward dining experiences in the city.

The details

Saverne features two distinct dining rooms - a front bar area with a brass bar and chandelier, and a back room built around the open kitchen's wood-fired oven and grill. The menu includes wood-fired mains like half-roasted chicken, grilled whole fish, and a beet spaghetti, as well as tarte flambees and bar snacks like pretzels with horseradish dip. The wine list emphasizes small producers and accessible pricing to encourage 'fun' discovery. Pastry chef Nicolas Chevrier oversees the desserts, which include classics like creme brulee and chocolate mousse.

  • Saverne opened on Monday, March 2, 2026.
  • Kreuther first arrived in New York in 1997.

The players

Gabriel Kreuther

A renowned chef who has worked in New York for nearly 30 years, including stints at acclaimed restaurants like La Caravelle, Jean-Georges, and The Modern. He opened his namesake restaurant Gabriel Kreuther in 2015 and has now launched the new wood-fired brasserie Saverne in Hudson Yards.

Nicolas Chevrier

The pastry chef who oversees the desserts at Saverne, including classics like creme brulee and chocolate mousse.

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What they’re saying

“People who go out and eat do not want to spend money on an adventure that they don't know how it's going to be. They want to know what they're gonna get for it.”

— Gabriel Kreuther, Chef (Eater)

“I wanna find a wine list where people can have fun, instead of sitting there and like, 'oh my god, this is so crazy expensive.'”

— Gabriel Kreuther, Chef (Eater)

The takeaway

Saverne represents chef Gabriel Kreuther's adaptation to the evolving dining landscape in New York, where customers are seeking more grounded, predictable experiences over elaborate tasting menus. The restaurant's focus on live-fire cooking, an a la carte menu, and accessible pricing aligns with broader industry trends toward simpler, more straightforward dining.