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With Saverne, Chef Gabriel Kreuther Is Returning to His Culinary Roots

Gabriel Kreuther is feeling fired up about his new restaurant. Saverne marks the follow-up to the chef’s eponymous two Michelin-starred restaurant, located across from Bryant Park, which just celebrated its 10th anniversary. The invitation to open a new dining concept within The Spiral, a distinctive office building in Hudson Yards, aligned well with Kreuther’s desire to “do something different” while returning to the basis of cooking: fire.  “I always had in the back of my mind to do something with an open fire concept,” Kreuther says. Everything at Saverne revolves around the open kitchen, and the proximity to open flame is both a source of entertainment for diners and an invitation for internal reflection. “In a city where everybody goes 70 miles an hour, it makes you pause and think,” the chef says. “You forget a little bit what’s going on, what happened to your day, and you wander a little bit with your spirit as well.” Dishes from the Saverne menu. FRANCESCO SAPIENZA The opening of Saverne is also a full-circle expression of Kreuther’s own cooking origin story. The brasserie-style restaurant is named for a town in Alsace, France, close to the farm where Kreuther grew up. And while the smell of fire brings Kreuther back

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