When he first burst onto the scene, Alsatian-born Gabriel Kreuther seemed to have a huge future ahead of him. When it was announced he had been hired to run this kitchen, expectations grew higher. Kreuther started slowly - comments like "I preferred his cooking at Atelier" were typical - but now there's been an uptick in the ratings, with comments like "It's not often that a highly reviewed restaurant exceeds my expectations." The fare is influenced by Kreuther's native province: foie gras poached in gewürztraminer with turnips or Vermont suckling pig with parsnip purée and roasted pineapple. "Top-notch service, even for a Danny Meyer restaurant," and a dining room that overlooks the MOMA sculpture garden enhance the experience. Some prefer the more casual fare in the no-reservations tavern area.