Gabriel Kreuther

Distinctively housed at the base of the Grace building, this modern dining room happens to be perfect for celebrating special occasions. Dishes reflect global sensibilities with a strong creative edge, as in the Montauk red shrimp tartare crowned with a cayenne tuile, surrounded by a creamy jalapeño coulis. Foie gras arrives in myriad guises, perhaps as a seared lobe as rich as custard, surrounded by roasted quince, chestnuts and vanilla gastrique. Old-school luxuries extend right through to the cheese trolley. The cocktail list is dedicated to the history of Bryant Park across the street, while as an homage to the eponymous chef’s Alsatian heritage, the wine selection prominently features rieslings, pinot blancs and gewürztraminers.

• Set at the base of the Grace Building, by Bryant Park
• French technique with a clear Alsatian backbone, reflected in house classics like warm kugelhopf and a smoked sturgeon and sauerkraut tart
• Old-school touches, including a cheese trolley and an Alsatian-leaning wine collection

Signature Ingredients

• Alsatian staples, including kugelhopf, and sauerkraut paired with smoked sturgeon
• Comté cheese, featured on the tarte flambée menu
• Caviar service, served with saffron blini
• Seasonal seafood and vegetables, including bass with wax bean ragout and mussels

Dinner (served Monday to Saturday from 4:45pm)

The main dining room is structured around prix fixe formats, 3 courses ($200), 4 courses ($235), or a Chef’s Tasting Menu ($325). The menu also lists classic and premium wine pairings.

Dishes and service

A bar menu and share plates include tarte flambée variations, a truffled country pâté, and a rotating cheese selection. The dinner menu also highlights caviar service with saffron blini and coffee espuma.