Gabriel Kreuther

Nice place, great service , disappointing food! We had tasting menu, that included few small bites, all of them are simple and boring. Then uncooked ravioli, “do it yourself “ fajitas that were average minus and a perfect duck dish. Deserts were nice. All in all it was a nice experience but doesn’t worth the money at all. It is not a matter of the cost, it is a matter of waisting an evening in NY for such food instead of enjoying a much better Michelin restaurant.

The duck was so delicious: the meat was tender paired with crispy skin you have to get it, but the Foie gras was not that great and overly filling, I wouldn't get it again. The decor inside the restaurant is also very nice. The brioche bread with pistachio butter is one of the highlights for me because the bread was soft with a buttery taste. The dessert is a bit on the sweeter side, so I would recommend getting something other than the chocolate truffle. By the end of the meal, I felt overly full… but everything tasted fantastic.

It is our first time here, and we chose this restaurant not knowing what the Thanksgiving prefixe menu would be. I am a Pescetarian, and there was no fish entree on the menu, but the chef had a salmon option on the side, which was not very impressive. I liked the cheese ravioli with a supplemental white truffle for an additional $130. That was very tasty! I would like to come back here and try a non holiday prefixe as we were not very impressed by the flavor of some food choices. The staff, however, were excellent like a Michelin Starred restaurant should be. Very accommodating, attentive, and friendly, but not stuffy.

The food at GK was underwhelming compared to other two stars. It was still a nice experience due to attentive service and outstanding (though overpriced) cocktails. Nothing’s bad, but nothing made me feel like it’s a peak of culinary delight. If you’re ordering prix fixe, the duck is the must get. The dishes felt tired and dated, relying more on fatty richness than bursts of flavor. The risks they took, as in the queso fundido, fell flat—I like the concept but the flavors were too pedestrian, like something similar could be made at home. The cooking was more breadth than depth, quantity over quality. Instead of layering flavors onto one bite to blow our socks off, GK goes for “complexity” by adding more and more components on the side, which came across as grasping at straws. I often felt a dish could be improved by trimming its extraneous components. The breads and pastries were the standouts of the tasting menu. The kougelhopf, waffle, bread, and the sable base in the dessert were utter joys in flavor and texture. The cocktail prices are steep, averaging $28-29, but they were all complex and interesting in a way that can’t be picked apart. I highly recommend grabbing a few cocktails. The Alliteral Arcana had me savoring every sip.

Best meal - possibly ever - in all aspects. An artistic experience as well as culinary. So much creativity. The best were the lamb chops, best meat I’ve had in my life. The crudo was presented in three different ways. Photos capture the artistry. At a whole different level than the other restaurants the past year, even better than Daniel and Gage & Tollner. We got an several additional things to taste, a couple slices of Bonny melon sprinkled with some kind of seasoning the most interesting. Usually you get one or two of these at this kind of restaurant but there were four given to us right at the start. The cheese plate was amazing especially the way the waiter asked about our preferences before. The aged cheese was incredibly refined and the blue cheese was generous and went so well with the bread. The desserts were small but beautifully arrayed. There was enough delicious bread if you wanted to fill yourself up more but portions generally were not too bad. The service was amazing, the super-nice manager Michael really does an incredible job and our server knew everything about the dishes, the wine and cheese that we asked. Only two disappointments - the wine pours were very stingy, only about 3 oz instead of the usual 6. But the real shock was the decaf cappuccino I ordered at the end which tasted like lukewarm dishwater had been poured onto a Sanka packet. It gave me an awful headache and a bad night sleep, but barely put a dent in a highly memorable evening.

Nice place, great service , disappointing food! We had tasting menu, that included few small bites, all of them are simple and boring. Then uncooked ravioli, “do it yourself “ fajitas that were average minus and a perfect duck dish. Deserts were nice. All in all it was a nice experience but doesn’t worth the money at all. It is not a matter of the cost, it is a matter of waisting an evening in NY for such food instead of enjoying a much better Michelin restaurant.