In his decade cooking at MoMa's The Modern, Gabriel Kreuther earned a Michelin star and several three-star reviews in The New York Times. And now he has opened his own eponymous restaurant.

Kreuther's first solo project, this is a refined Alsatian-American restaurant in the Grace Building overlooking Bryant Park. The high-end restaurant is a 15,000 square-foot, two-level space, with a lounge area and and airy dining room. 

At Gabriel, Kreuther returns to the cuisine of his birthplace – Alsace, France. He trained at the Ecole Hoteliere in Strasbourg, and worked in some of Europe’s top kitchens before he moved to the US in 1997, and began working under fellow Alsatian Jean Georges Vongerichten, at his restaurant Jean Georges.

He also worked at Atelier, the Ritz Carlton’s restaurant near Central Park, before restauranteur Danny Meyer recruited him to open The Modern in January 2005.

Ideal For

Seeing the future

Signature Dishes

Sturgeon and sauerkraut tart, foie gras and rabbit terrine and a rack of lamb in hay.