Press

 
Gotham Magazine - September 2016 Where to eat to Escape the Crowds this Fashion Week Feel as if you’ve stepped into the chef's home at at Günter Seeger NY. While the service is more formal and you won’t hear blaring music in the hushed dining room, it’s still approachable and most importantly, all about the food. Seeger offers seasonal ingredients on a tasting menu, which is perhaps the best way to experience the cooking of one of New York’s most talented chefs. 641 Hudson St., 646-657-0045

Gotham Magazine - September 2016

Where to eat to Escape the Crowds this Fashion Week

Feel as if you’ve stepped into the chef's home at at Günter Seeger NY. While the service is more formal and you won’t hear blaring music in the hushed dining room, it’s still approachable and most importantly, all about the food. Seeger offers seasonal ingredients on a tasting menu, which is perhaps the best way to experience the cooking of one of New York’s most talented chefs. 641 Hudson St., 646-657-0045

Goop Newsletter - August 2016 Mario Batali's Culinary Guide to NYC Günter Seeger is at the front lines of cooking. It’s a long and deliberate meal. But course after course is spectacularly plated and balanced...  

Goop Newsletter - August 2016

Mario Batali's Culinary Guide to NYC

Günter Seeger is at the front lines of cooking. It’s a long and deliberate meal. But course after course is spectacularly plated and balanced...

 

Village Voice - July 2016 Günter Seeger Brings His Brand of Micro-Seasonal Tasting Menus to New York Developing a menu that satisfies more than most is difficult for any well-trained chef. However, when a chef changes a ten- to twelve-course tasting menu each day — all based on the micro-seasonality of ingredients — it takes a certain kind of leader to oversee the kitchen. Günter Seeger has proven himself up to the challenge at his newly opened restaurant on the border of the Meatpacking District and West Village.

Village Voice - July 2016

Günter Seeger Brings His Brand of Micro-Seasonal Tasting Menus to New York

Developing a menu that satisfies more than most is difficult for any well-trained chef. However, when a chef changes a ten- to twelve-course tasting menu each day — all based on the micro-seasonality of ingredients — it takes a certain kind of leader to oversee the kitchen. Günter Seeger has proven himself up to the challenge at his newly opened restaurant on the border of the Meatpacking District and West Village.

 
Wine Enthusiast - June 2016 Q and A with Acclaimed Chef Gunter Seeger Nearly 10 years after closing his celebrated Atlanta eatery, Seeger’s, award-winning chef Günter Seeger recently opened his new restaurant, Günter Seeger New York, in Manhattan’s West Village. In this new venture, he has two main focuses: to change the way people dine, and build a temple of German wines in New York City.....

Wine Enthusiast - June 2016

Q and A with Acclaimed Chef Gunter Seeger

Nearly 10 years after closing his celebrated Atlanta eatery, Seeger’s, award-winning chef Günter Seeger recently opened his new restaurant, Günter Seeger New York, in Manhattan’s West Village. In this new venture, he has two main focuses: to change the way people dine, and build a temple of German wines in New York City.....

Atlanta Journal Constitution - June 2016 Former Atlanta chef Günter Seeger opens New York eatery ....Seeger has a way of building a meal, giving you the bites you surrender to with melting pleasure (a warmed oyster bathed in Riesling butter and shaved truffle) before making you stop and think through a dish. So his much-loved egg — a tremulous custard that warms your throat as it slides down — precedes one raw langoustine set to pink up and curl in a steaming, fragrant bowl of chamomile blossoms and hot water. You use a pair of chopsticks to apply peppery green olive oil boosted with crunchy salt. A lot of phenolic compounds jump around in this dish, but they find their harmonies once you ponder them....

Atlanta Journal Constitution - June 2016

Former Atlanta chef Günter Seeger opens New York eatery

....Seeger has a way of building a meal, giving you the bites you surrender to with melting pleasure (a warmed oyster bathed in Riesling butter and shaved truffle) before making you stop and think through a dish. So his much-loved egg — a tremulous custard that warms your throat as it slides down — precedes one raw langoustine set to pink up and curl in a steaming, fragrant bowl of chamomile blossoms and hot water. You use a pair of chopsticks to apply peppery green olive oil boosted with crunchy salt. A lot of phenolic compounds jump around in this dish, but they find their harmonies once you ponder them....

New York Magazine - May 2016 A Trailblazing Chef Arrives in NYC With This Ambitious New Restaurant Acclaimed chef Günter Seeger’s comeback is complete. Almost a decade after closing his tasting-menu restaurant Seeger in Atlanta, where he cooked for over 30 years and became a force on the national stage, he opened the tasting-menu-only Günter Seeger NY Wednesday night. (The opening had been pushed back from the expected Friday.) A native of Germany, where he earned a Michelin star, Seeger was something of a trailblazer in Atlanta and an early adopter of many hallmarks of New American restaurants. He talked up his commitment to high-quality meats, created daily changing menus, and helped form a farmers’ market before farm-to-table became something people espoused or pretended to....

New York Magazine - May 2016

A Trailblazing Chef Arrives in NYC With This Ambitious New Restaurant

Acclaimed chef Günter Seeger’s comeback is complete. Almost a decade after closing his tasting-menu restaurant Seeger in Atlanta, where he cooked for over 30 years and became a force on the national stage, he opened the tasting-menu-only Günter Seeger NY Wednesday night. (The opening had been pushed back from the expected Friday.) A native of Germany, where he earned a Michelin star, Seeger was something of a trailblazer in Atlanta and an early adopter of many hallmarks of New American restaurants. He talked up his commitment to high-quality meats, created daily changing menus, and helped form a farmers’ market before farm-to-table became something people espoused or pretended to....