Philippe Sauriat joined Gabriel Kreuther as Head Sommelier in June 2017, and immediately made a mark by focusing on organic, biodynamic and natural wines for the restaurant’s by-the-glass program, in addition to amping up regional selections on the bottle list. The restaurant also implemented two tiers of printed wine pairings that often feature rare or back-vintage beauties.
From the Sommelier: “We see guests wanting to enjoy a fine dining experience without pretention; to enjoy the best quality food and wine with less masquerade and a simpler approach to hospitality. Yes, we use white tablecloths, but there is no expectation of the guest to enjoy their experience dressed in a certain manner—as Chef Gabriel has always said, “A tie never made a Burgundy taste any better.” —Philippe Sauriat, Gabriel Kreuther
Dish We Loved: Sturgeon and sauerkraut tart, caviar mousseline, applewood smoke