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


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.
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