Gabriel Kreuther specializes in modern Alsatian food with other French, German, and American influences.

It offers a more casual, less expensive lunch menu, and also has a large bar and lounge serving cocktails and lighter or small dishes.

[3] Some of the restaurant's other main-course options include langoustine tartare with flying fish roe, cauliflower, and macadamia puree; terrine of creamy foie gras with brittle black truffled praline served with cider-poached quince, pomegranate and chestnut cornbread; or hamachi with black truffles and foie gras in millefeulle pastry.

[3] While the restaurant is haute cuisine, the dress code is business casual; Kreuther has stated "My intent was always to have a comfortable environment where people feel good in it and bring it really down to earth", so he eliminated the need for diners to wear formal wear, a business suit, or tie or jacket.

[4] The owner, Gabriel Kreuther, initially worked in restaurants across France, Switzerland, and Germany before moving to the United States.

Gabriel gained the prestigious James Beard Award, his first Michelin star, and first worked with Marc Aumont, his current pastry chef.

[5] In November 2021, he collaborated with Michael Ruhlman to publish his first book, Gabriel Kreuther: The Spirit of Alsace, a Cookbook.

The book contains recipes from his eponymous restaurant, memories of Alsace, and classics from Alsatian cuisine with a foreword by Jean-Georges Vongerichten.