Gabriel Kreuther Is Bringing the Heat With His New Restaurant, Saverne

Who’s behind it: Over a decade since he opened his temple to Alsatian dining, chef Gabriel Kreuther has expanded with a second restaurant: Saverne, in New York City’s Hudson Yards. At his namesake Wine Spectator Grand Award–winning restaurant, Kreuther lavishes guests with dishes blending flavors from his native Alsace in northeastern France with otherworldly preparations—the likes of hay-smoked duck breast and his signature sturgeon and sauerkraut tart.

At Saverne—named after a village in Alsace’s Bas-Rhin region—Kreuther is going back to basics, with upscale but comforting brasserie dishes cooked at a wood-fired hearth. “The inspiration for the menu is my background, but also New York—the mix of cultures that come together,” Kreuther told Wine Spectator. “I think it’s like a New York story.” 

When it opened: March 2, 2026

The menu: Kreuther is joined in the kitchen by executive chef Andrew Choi—formerly of David Chang’s Má Pêche and David Bouley’s Bouley. The menu is stacked with appetizers, from Alsatian beer soup with ruby red shrimp to foie gras terrine with quince and Gewürztraminer gelée. There’s also a selection of homemade pastas, but not your nonna’s pastas: Think beet spaghetti with oysters and a kick of horseradish, or golden-hued saffron cavatelli with Riesling-braised rabbit and mushrooms. At the heart of the menu are the wood-fired entrées: juniper-cured venison with blistered cherries, swordfish steak slathered in a blood-orange and mustard sauce and dotted with pistachios, and beer-braised pork belly lacquered with a ginger jus.

Saverne’s venison with blistered cherries (Francesco Sapienza)

“Anything that is interesting [and] that can benefit from a wood-fired flavor, we’re going to do it,” said Kreuther.

Don’t miss executive pastry chef Nicolas Chevrieux’s almost Willy Wonka–like selection of desserts—from cherry clafoutis with kirsch ice cream to elegant île flottante. On top of that, Chevrieux tempts your sweet tooth with an impressive offering of ice creams and sorbets—a dozen flavors of each, ranging from Calvados and chestnut ice creams to cassis and fromage blanc sorbets—plus half-a-dozen coupes glacées. (Sundae devotees will want to bring friends and try them all.)

The wine program: Saverne’s wine list, curated by wine director Chris Fagan, covers most corners of France, with standout bottlings from Alsace, Jura and the Loire, including wines from Trimbach and Bénédicte and Stéphane Tissot. “Our program is focused on balancing the classics with up-and-coming producers,” Fagan told Wine Spectator. “It’s a small and very focused list, calling back to chef Kreuther’s home in Alsace. We want people to be able to view something new as well as something familiar when they walk through the doors here.”

Burgundy, the Rhône and Bordeaux are also well-represented. Compared with the extensive list of over 2,000 bottles at Kreuther’s namesake flagship, Saverne’s list is more condensed. Diners will find bottles across many different price points, including selections from California and South America such as Napa’s Heitz and Argentina’s Viña Cobos.

The design: Saverne is located on the ground floor of the Hudson Yards tower the Spiral. Kreuther worked with design firm Modellus Novus on the interior, which features a 21-foot chandelier, cherry and oak wood floors, and Rosso Levanto stone.

“My hope for Saverne is to become the neighborhood gathering spot that embodies life’s little luxuries,” Kreuther said in a release. “Whether it’s catching up with friends over a nice glass of wine, pausing a busy workday during lunchtime, or enjoying a celebratory dinner with a loved one, I want Saverne to feel like home—a welcoming place where fire is at the heart of the food and where guests want to return again and again.”—Julia Larson, with reporting by Jeffery Lindenmuth

Delilah Brings Jazzy Opulence to Dallas

Who’s behind it: Los Angeles–based hospitality company The h.wood Group has expanded its Delilah supper club concept to Texas with the opening of Delilah Dallas. Founded by longtime friends John Terzian and Brian Toll, the group is also behind Wine Spectator Restaurant Award winner The Nice Guy, in Los Angeles, and Delilah locations in Los Angeles, Las Vegas and Miami. The Dallas outpost, located in the city’s Design District, incorporates live music, dancing and late-night energy into the dining experience.

When it opened: Feb. 3, 2026

The menu: Executive chef Scott Ruwart has curated a menu of polished American fare with Texas influences. Starters include hamachi crudo with grapefruit–Fresno chile snow and lime buttermilk, as well as thick-cut bacon paired with bread-and-butter pickles and spicy barbecue sauce. A truffled grilled cheese with tomato fondue offers a decadent twist on the classic.

Delilah offers a cabaret-style dining experience, with live music, dancers and a no-photos policy. (Robert Tsai)

Seafood plays a prominent role, with dishes such as roasted lobster mafaldine in ancho chile cream and bone-in Texas redfish with brown butter beurre blanc. Steaks are another focus: Options range from a 10-ounce bavette with horseradish chimichurri to a 40-ounce Wagyu Akaushi tomahawk sourced from Texas’ Beeman Ranch. For a tableside spectacle, A5 Japanese Wagyu from Hokkaido is grilled on a hot stone and served with fresh wasabi and truffle sukiyaki sauce.

The wine program: The 420-selection wine list, overseen by wine director Alex Weil, shows nice balance and global diversity, with particular emphasis on Napa Valley, Bordeaux and Champagne. To match the nightlife vibe, look for bubbles from producers such as Armand de Brignac, Billecart-Salmon and Krug. Large-format bottles from Napa producers such as Silver Oak and Chateau Montelena are available for celebratory splurges.

The design: At 15,000 square feet, the Dallas outpost is the largest of the Delilah franchises. The Art Deco–inspired interior evokes cabarets of the past, with pink velvet banquettes, polished mahogany wood accents, festive chandeliers and swirl-patterned carpet. A “No Photos Please” sign at the entrance adds to the retro feel. A central stage hosts musicians, dancers and occasional special guests throughout the evening.

Dallas-based art advisor Temple Shipley helped curate the aesthetic. Artwork and vintage photographs nod to the city’s historic supper clubs, while caricatures of well-known Texans like Erykah Badu, Selena Gomez and Clayton Kershaw adorn the walls of private dining spaces. In addition to the main room, the venue includes an outdoor cocktail space, three private dining rooms and a wine room.—Greg Warner

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