Gabriel Kreuther, one of the most decorated chefs in New York, opened a new restaurant this month that trades his flagship’s hushed formality for fire and smoke. Saverne, a wood-fired brasserie, opened for dinner Monday, March 2, 2026, at 531 West 34th Street, at the base of Tishman Speyer’s Spiral tower on Manhattan’s Far West Side.

The name nods to a town in Alsace, the eastern French region where Kreuther grew up. It is the chef’s most casual New York venture to date — a deliberate counterweight to the two-Michelin-star Gabriel Kreuther, his tasting-menu flagship near Bryant Park.

A live-fire room on the Far West Side

The roughly 5,000-square-foot space seats about 145 and is built around an open kitchen with wood-fired ovens and a live-fire grill. The hearth burns a mix of applewood, oak and cherry, and the cooking is meant to be watched: diners can see the flames from the room.

The format is a brasserie, not a temple of fine dining. Kreuther has described Saverne as keeping the precision of his flagship while loosening the formality into something warmer and more approachable — a place built for a neighborhood, in a corridor of Hudson Yards still defining its dining identity.

Saverne sits in a stretch of the Far West Side that has filled with office towers and luxury residential over the past decade but has struggled to anchor itself as a destination for diners rather than commuters. The restaurant opened for dinner Monday through Saturday, 4:30 to 10 p.m., with lunch service planned to follow in the spring.

Three decades in New York

Kreuther has spent roughly 30 years cooking in the city. Alsatian by birth, he trained in France before coming to New York, where he cooked under Jean-Georges Vongerichten, ran the kitchen at Atelier in the Ritz-Carlton, and earned acclaim — and stars — at The Modern, the Danny Meyer restaurant inside the Museum of Modern Art. He opened his eponymous restaurant in 2015; it has held two Michelin stars and remained a fixture of the city’s fine-dining tier, listed among the two-star establishments in the 2025 Michelin Guide for New York.

Saverne is his answer to a New York that has changed around him — a bet that the city’s appetite has moved toward live fire, shared plates and a less rarefied room, without giving up the cooking that earned the stars in the first place.

A Hudson Yards anchor

The Spiral, the Bjarke Ingels–designed tower at 66 Hudson Boulevard whose base addresses West 34th Street, is among the newer office buildings on the Far West Side, and Saverne functions in part as its ground-floor draw. Early coverage framed the room as a natural fit for the corporate-card crowd of the surrounding office district while also pitching itself to diners willing to travel for a name as established as Kreuther’s.

Whether Saverne becomes a destination or settles into a high-end neighborhood brasserie will take months to judge. But its arrival adds a marquee name to a part of Manhattan that has spent years trying to convince New Yorkers it is worth the trip.

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Frequently Asked Questions

Who is the chef behind Saverne?
Gabriel Kreuther, the Alsatian-born chef whose namesake restaurant near Bryant Park holds two Michelin stars. He previously cooked at The Modern and Atelier under Jean-Georges Vongerichten.
Where is Saverne and when did it open?
Saverne is at 531 West 34th Street, at the base of Tishman Speyer's Spiral tower in Hudson Yards. It opened for dinner on March 2, 2026.
What kind of food does Saverne serve?
A modern Alsatian-leaning brasserie menu built around an open kitchen with wood-fired ovens and a live-fire grill fueled by applewood, oak and cherry.
What does the name Saverne refer to?
Saverne is a town in France's Alsace region, the area Kreuther comes from. The restaurant nods to his roots while trading the formality of his flagship for a warmer room.