Gabriel Kreuther - Wine & Spirits Magazine

Gabriel Kreuther


Slip into the bar, bright with daylight and cozy in its cushioned seats, where Gabriel Kreuther’s hearty Alsace food feels right at home. Order a classic tarte flambée with smoked bacon and crème fraîche, or the house-made sausage with tangy sauerkraut. Explore offal via the silky liverwurst, or a bowl of burgundy-hued lentils dotted with melting bits of tripe. These dishes make great fodder for exploring the funky, light-footed gamays from the Côte Roannaise and Alsace rieslings and gewurztraminers sommelier Emilie Perrier has compiled, not to mention her Champagne list. Sure, you can have a business meeting in the dining room. But to steal away in the bar one afternoon with a glass of 2008 Trimbach Cuvée des Seigneurs de Ribeaupierre Gewurztraminer and a sausage is to take a mini holiday.

41 W. 42nd St., New York, NY

Modern French

212-257-5826

is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.


This story appears in the print issue of April 2017.
Like what you read? Subscribe today.