In the Patheon of fine dining, Nyc ranks among the highest of worldwide cities, for who are able to contend with the breadth and depth of our fabulous offerings? From alto Italiano offerings like Del Posto to sushi-dens like Sushi Yasuda, New Yorkers have an embarrassment of riches, which makes the arrival and success of Gabriel Kreuther – one of the most delicious and innovative spots I've eaten in years – much more newsworthy and exciting for all those in need (or perhaps in want) of haute cuisine. Helmed through the Modern's ex-chef and bearing his name, the restaurant is a temple to the cookery of modern French cuisine.
Over nine stunning courses, my guest and that i were treated to some wonderment of food; here, it's okay to seem like a glutton. But before I construct each course (or at best attempt to with my limited skillset), mention must be made of the dining area and bar. Clearly, much attention was paid to detail. Each table offered an attractive vista of flower arrangements, woods and calming décor in which to enjoy one's meal. In addition to the atmosphere of a luxury liner, employees were both professional and perfectly familiar, in the friendliest way (a rare feat), which made my guest feel welcomed and cocooned from the outside world.
To say each dish was made with skill, care and thoughtfulness will be a criminal injustice to the quality of taste and sensory experience we enjoyed. From a roasted Maine lobster served with scallion creama, rye cracker and champagne sauce to a Black Angus beef tenderloin with a saffron-fennel marmalade, strega and ginger emulsion, each dish highlighted the standard and freshness of every ingredient, while each ingredient was at harmonious balance with the other. The beef, particularly, was cooked to rare perfection.
One of the standout dishes for all of us was the Australian lamb rack in hay stack. Here it had been served with Castle Valley Mill's polenta, black truffle coulis and sauce barigoule. I love a properly cooked lamb, which was among the best I've ever had. The barnyard flavor of the hay and also the creaminess from the polenta matched well, and who doesn't love black truffle coulis? Dessert and wine were excellent additions to the meal. Your wine, especially, was carefully paired for maximum tasting pleasure.
Having received 3 stars in the New York Times, it's no surprise that around the night we ate, the room was packed. Go for a special occasion or simply because you are a glutton (or, to place it more diplomatically, a gourmand) and see on your own the wonders superiority Gabriel Kreuther.
41 W 42nd St.
New York, NY 10036
212.257.5826
gknyc.com
