Koloman

4.4 360 Reviews

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About the Business

Chef Markus Glocker is Austrian born and hotel bred. In Linz, the city that straddles the great Danube, Markus grew up working in the family-run hotel. It was in his aunt’s kitchen, at the foot of her grand dirndl, where his passion and love of hospitality was born.

After attending culinary school in Linz, Chef Glocker, in search of experience, traversed Europe and America’s finest kitchens. His culinary adventures took him to Munich’s renowned Restaurant Vier Jahreszeiten, after which he went on to excel at Restaurant Eckart Witzigmann in Berlin and Restaurant Steirereck in Vienna. In America, Glocker spent valuable years working alongside acclaimed chefs’ Charlie Trotter in Chicago and Gordon Ramsay in London and New York, which received two Michelin stars during his tenure.

Chef Glocker is celebrated for his elegant and precise attention to detail. His passion and high standards have earned him a coveted Michelin Star, 3-stars from The New York Times, 3-stars from New York Magazine, and in May, 2015, as Executive Chef/Owner of Batard Restaurant in NYC, Glocker was awarded Best New Restaurant in America by the James Beard Foundation.

“If my hotelier origins have taught me anything, it is that we are all travelers. From every walk of life we gather together over food and drink in the glow of the light to share our stories: our hopes, our travails, our dreams. This is my contribution to the dance.”

--Markus Glocker

Reviews from google

Marley Bee

18 Aug, 2024

An absolute gem in the Ace Hotel. The dining experience I had was phenomenal. They really made my anniversary extremely special. We ordered many dishes and paired them with the wine our knowledgeable servers and sommelier recommended. Definitely recommend for any occasion. The portions were quite filling

Shana Williams

18 Aug, 2024

The food, cocktails,wine, and ambiance were excellent. The wait staff and sommelier were knowledgeable and extremely polite and charismatic. Max, the sommelier, was quite knowledgeable about the wine but also the cocktails, which helped our choices. Dinner was superb. We had the duck, salmon, and the fish special turbot. The desserts were divine. We will return and I suggest going, it's a lovely place.

Derek Remund

12 Sep, 2024

I was a regular at Chef Markus Glocker’s previous restaurant, Bâtard, in TriBeCa. Sadly the pandemic put an end to my long streak of wonderful dinners there. Once my travel to NYC returned post-pandemic I was excited to once again enjoy his blend of Viennese sophistication and French techniques. I’ve now dined at Koloman around ten times, sampling much of the menu and seeing the evolution in both the food and the service. Koloman provides extremely high-quality food in a sophisticated but not overly-fancy/stuffy atmosphere. The remodeling done after they replaced the Breslin brings some Deco and Art Nouveau style. The bar is a particular standout with its giant clock and brass accents. Depending on where you are seated the noise level can be fairly high on a busy Friday, but most of the time it is moderate. Stand-out dishes include the signature salmon en croute, which maintains the core strength of perfectly-cooked fish while adding visual flair and contrasting crunch. The gougeres (with shallot filling, if I recall correctly) are a perfect start to any meal. The schnitzel made its way from Bâtard and still comes with a delightful duo of lingonberry and sea buckthorn sauces (I do find the cook on this can be a bit variable at times, the breading sometimes getting a bit loose/oily). I actually appreciate that the schnitzel isn’t absolutely overwhelming in size, as they often are, so that I can enjoy other courses alongside it. The chicken, in its various incarnations, is honestly pretty much the only chicken I will order at a restaurant. I’m not anti-chicken, but I feel like I’ve mastered it at home, or at least I thought I had until I ate it at Koloman. My favorite dish on the menu may actually be the celery root tartare; I have to fight with myself to try something else, and it’s what I always recommend when new guests ask what they should start with. It has a perfect acid-salt-bitter-sweet balance that makes me want an entire deli container of the stuff. I ate the new all-plant-based menu at Eleven Madison Park the other night and all I could think was how much better a veg dish Koloman is making than 90% of what is on offer at that three-Michelin establishment. Desserts often include Austrian classics like Esterházy torte and apple strudel. The duck egg crème brûlée somehow manages to be both incredibly rich while also light enough to scarf down; it’s probably my favorite version of the dish, displacing the one I used to have at John Besh’s Lüke. My personal favorite is the Lübeck Marzipan. It has the most satisfying chew, and I have been known to get one to go to serve as the next morning’s breakfast at my hotel. A cheese plate was recently added to the dessert menu (I can’t take credit, but I had been repeatedly asking after having eaten so much of the stuff at Bâtard), and the bleu I had the other night alongside (gelled?) honey and cotton candy grapes was the perfect end to a lovely meal with friends. The wine list reflects a lingering focus on Burgundy and Champagne but also includes loads of other quirky European choices and (for obvious reasons) one of the deepest Austrian lists in the city. Current somm Max and his predecessor Hanna have both guided me to wonderful recommendations and assisted well in maintaining budgets when required. Service at Koloman has been friendly and efficient, and I’ve noticed some improvement over the last year and a half as well, perhaps a reflection of getting into “the groove” and building a bench of more experienced staff. In addition to the aforementioned somms, I would be remiss if I didn’t mention Angélica, my several-times server who has helped me handle unexpectedly-vegan old friends, semi-awkward business meals, and solo-dining oases. Her knowledge of the menu and ability to adjust her delivery to the mood at the table have been very valuable in giving all my various guests a comfortable and memorable evening. A heartfelt thank you to her and all of the staff!

Joshua Thong

17 Aug, 2024

Great meal and service. I got the Summer 2024 Restaurant Week three-course dinner: Chilled Sweetcorn Soup, Amish Chicken Breast + Charred Broccolini, Viennese Apple Strudel. I'd recommend every dish, every dish was great. The Amish Chicken dish in particular was well balanced, had a butter sauce cut by vinegar, the mashed potato was creamy and perfectly seasoned, and the chicken breast had very soft meat with a thin & crispy skin.

Josephine Lee

09 Jul, 2024

Brunch review. Just order it all. And if you can't order it all, get these: - Carrot Bread: Better than your grandma's - Roasted Beets "Linzer": A deconstructed beet linzer cookie, complete with pieces of candied orange and hazelnut crust to complement the sweetness of the pink and red beets. Why hasn't anyone thought to make a salad taste like a cookie? Genius. - Kernöl: Tasty "styrian-style" soft scrambled eggs with plenty of homemade baked bread to slather them on. - Goulash: As good was what I had in Hungary and savory enough to make me cry tears of joy. I could eat that buttered spätzle every day. - Viennese Apple Strudel: I generally don't care for apple desserts, but of course Koloman made me temporarily change course with its flaky, crusty, perfectly spiced pastry with rum raisins, toasted hazelnuts and frozen buttermilk. I spent a week in Vienna and don't know if I had any apple strudel there as good as this. We first experienced Koloman at an LA Times-hosted food festival. Among so many A-list restauranteurs, their offerings stood out as one of the best. Now that the restaurant has successfully passed my brunch test, I'll quite happily shell out more for dinner. Besides, it's good practice for when I jet off to Germany in a couple of months. Mmmm, endless spätzle....

Location & Hours

Mon 07.30 am - 10 pm
Tue 07.30 am - 10 pm
Wed 07.30 am - 10 pm
Thu 07.30 am - 10 pm
Fri 07.30 am - 10 pm
Sat 07.30 am - 10 pm
Sun 07.30 am - 10 pm

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