Koloman Reviews

LOUD. That's all I can say. Rowdy drunk guests. This is a hotel restaurant. As such, it's filled with rowdy business travellers drinking on expense accounts. Bros braying. Awful. Very high ceilings with poor acoustics. The food is lovely, but why on earth would anyone want to have a meal in such an uncouth, unpleasant atmosphere?

Koloman is billed as a Viennese restaurant, but I did not feel any fin de siècle ambiance. I felt I was dining in the former Breslin Restaurant, its predecessor restaurant at this location. The signage on the outside was not clear, and I almost walked by the restaurant before entering through the Ace Hotel. That the restrooms were in the hotel, which felt like a mega Wi-Fi hotspot, made me feel like I was in a modern hotel dining room rather than a "Neue Wiener Küche" (new Viennese cuisine) restaurant. Billed as Secessionist art inspired dining, I did not sense any artistic experience. Even a few Gustav Klimt prints could have added some Vienna Secession atmosphere. The Schnitzel was pork, not veal, and the cucumber salad was not as authentic as Spaetzle or Red Cabbage. Although there is a photo on its website of what appears to be Viennese "Kaffee Mit Schlag" (Coffee with Whipped Cream), it was not listed on the beverage menu. So, I settled for a latte. I felt like I was eating Austrian Lite. The service was cordial and efficient, and the food was filling. However, I felt there was no charm of Vienna and that I was on the shores of the East River and not the Danube.

We came to Koloman’s for our last breakfast in New York. It was delicious and the setting was beautiful. Try the Ham and Eggs and Bacon and Eggs. You won’t be disappointed. The coffee is from Stumptown Coffee, so it’s delicious as well.

Really excellent surprise. Delicious refined Austrian cuisine in a laid back setting. Delicious bread, celery tartar was excellent. Loved the salmon en croute as well as both desserts. Very pleasant servers.

Went with my cousin who is also into food. Service was solid. Asparagus dish was good. Duck main course was alright. The desserts were the best part. Fun and delicious. Overall expected more.

While some dishes were good, it did not live to my (high) expectations. There are better restaurants in NYC for this price range.

We were here coincidentally for Restaurant Week. The Wienerschnitzel which was chicken with cucumber salad and potato salad were delicious and the portion was generous. The apple strudel was also delicious. So was the coffee. In fact I bought some ground coffee home with me from the coffee shop in the hotel lobby. The atmosphere was pleasant and the Hostess was very friendly as well as the waiter. We had a great time. The acoustics were also good. We could hear ourselves talk.

One of the best meals ever!!! The atmosphere staff and food were unrivalled. Our party of 5 were seated near the kitchen and could see the meals being prepared and it was nothing short of.poetry in motion. The flavours, presentation and taste were some.of the best we have ever experienced. Thank you to Adam Jaffe and his team and Dionne Dilks....and of course Chef Markus for an unforgettable cuisine experience, one we will treasure for many years to come

Koloman is a wild, wonderful ride straight into the heart of culinary nirvana. Tucked away in the madness of New York City, it’s a sanctuary where the chaos makes way for something damn near spiritual. Max, the sommelier—a mad genius with a knack for pouring liquid poetry—leads you down a rabbit hole of wines that dance on the edge of madness and brilliance. The man knows his juice, and he’s not afraid to lead you into the deep end. But let’s talk about the schnitzel. This isn’t just any schnitzel—this is the schnitzel that others have nightmares about. It’s so perfectly crisp, tender, and outrageously delicious that you’ll question every other schnitzel you’ve ever had. The rest of the menu is no slouch, either, a parade of flavors that’ll make you want to throw your head back and howl at the moon. Koloman is a rare beast—a place where the food, the wine, and the people come together in a glorious, harmonious racket. If you haven’t been, you’re missing out on one of the city’s finest rides.

RUN and do not walk to this fantastic newer restaurant in New York. Located in the lower part of Manattan near the Empire State Building. It's a comfy restaurant (fairly high noise level, but not too bad). The food is primarily French in direction with some Viennese influences. The food is spectacular, delicious and actually fairly reasonbly priced for NYC. The service was warm and friendly (everyone) and the wine service was impeccable. (not to mention a superior wine list of gems and great values). I had the Souffle (served with a morel/truffle jam) that was like eating a cloud, and then the Duck course for my main dinner. This was probably the best Duck dish I've had in more than a decade. Served with crispy grains, tangerine/mustard sauce, ramps, and the duck breast was just perfection. Dessert was also super. I had the Rhubarb compote that was light and delicious and incredibly creative. I wanted to go back on Sunday, but got stuck uptown. They are on my next trip to NYC for sure, and I'm telling all my friends to go there. Just a great dining experience.

A phenomenal and unique experience. The restaurant itself had an upscale but comfortable and homey feel. The food was very different and imaginative while being delicious. The service was perfect- took time to understand our preferences and make good suggestions. And don't miss the desserts! A unique and special NYC restaurant.

Very creative yet simple menu. The restaurant is beautiful and the staff very attentive. I had the asparagus soup which was delicious along with the beet salad. My Hubbie had the lobster burger, the lobster was very good but the bun was just a soggy mess, which made it impossible to eat like a burger!

Food was fantastic and service was, as well. It was written up in NY Times on the day we went, so we were able to only get a 5 pm reservation. But it was worth it! We shared the cheese soufflé, oysters and crudo. The cheese soufflé was superb, light and fluffy. The salmon en croute was divine, and looked as good as it tasted. We shared a hot chocolate fondant with salty ice cream, which reminded me of a chocolate soufflé, only better

The food, the atmosphere, the drama of getting to watch the open-ish kitchen. This place did not disappoint. Dinner was a lovely experience from cocktails through to dessert. The tomato salad was transcendent. The burrata just melted in your mouth. The octopus appetizer was so fresh. Steak encrusted in bone marrow-shut the front door. Wren and especially, Charles, provided excellent service. So good we came back for brunch the following day. Our server at brunch, Kate, was friendly & lovely too. Looking forward to coming back again soon.

Terrible breakfast. Terrible service. Terrible coffe. Not propotional price. We were 3 people. Coffe was not fresh. It was cold.

Ambiance is cold, not elegant, service is efficient but not friendly, food has interesting moments but is hit and miss. The whole experience is not charming as one would hope recreating a new definition of the fin de siecle. Definitely do not take a seat upstairs, packed in, uncomfortable.

On the second visit, a much-improved Koloman. The standouts were the fluke, the chicken -- like a bresse chicken only with two beautiful pieces of foie gras on top, both souffle (for the middle course and desert) and the Oysters. The bread course with butter was fresh and butter flavorful. Cocktails original and interesting, particularly the Bitter Truth, Edelweiss and Karo. Service was excellent. Would go back in a minute.

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!

Had read reviews of Koloman and their martini hour Got a window seat at the bar and what a view - the Empire State Building in all its glory Their surf and turf burger came highly recommended and only available at happy hour So ordered one to share along with a bottle of sommelier choice white wine Both amazing - lobster and beef together with a big portion of French fries And the wine was a chilled dry French As the evening grew into dusk the Empire State shone and twinkled A great dining experience and thanks to our barman Declan

Went there for my birthday. Unusual restaurant and interesting decor.Food was supposed to be French Austrian, but I saw very little French or Austrian. I happen to like both French and Austrian so I was a bit disappointed that I saw very little of both. I had the schnitzel which was one of the few Austrian choices. There were 6 of us so I saw what the others ordered. Was not sure what they were eating, but they said it was good. I would prefer one or the other.

My adukt daughter and I visited NYC for my birthday. We found this place in The NY Times list of best restaurants. We ate at 3 of the recommended restaurants while visiting NYC and this was our least favorite. On the plus side, our waiter and the trainee helping him did a great job. The ambience at the restaurant was nice. We did not want alcoholic beverages but appreciated the variety of non-alcoholic drinks on the menu. But, in general, we did not like the food that much. The schnitzel I had was good. I did not like the taste of the potato salad or the cucumbers. We did not care for the cheese puffs appetizer as they had a very strong cheese inside. My daughter is a picky vegetarian. There was very little choice for her. She asked for the smashed potatoes as a stand alone dish. It was a side dish for another entree. Our very nice waiter said the chef did not allow “substitutions.” This was disappointing. All in all, it was just okay.

Great food... average service. Love the chef and his creativity. Lovely presentation and taste. However, very disappointed with the lackluster service. It took only one lousy server (must be new or having a bad night) to make the experience disappointing. Hopefully you won't get that one.

I asked for a salmon bagel with capers that came with no capers. When I asked I was told they had ran out. Then tried the salmon on the bagel and the bread was hard and tasteless, nothing like a bagel. My partner had a very sad cheeseburger on a bun that was as tasteless (but not hard) as my bagel. When I returned my dish uneaten except for a bite and mentioned to the waitress that it was really substandard, I received no apologies, just a “the kitchen ran out of capers” and “we get fresh bread every day” and she turned around and left. In the end the bill came without a charge for my dish, which I was thankful for, but I would have appreciated some niceness when i had to comment on my plate. I really don’t like having to complain about food in restaurants, it sort of ruins the mood. Anyway, I would not recommend this place, at least not for its brunch or its service. Their fries were very good though.

My wife and I had reserved a table at this restaurant after having read reviews. Now, in my humble opinion, Austrian food is a simple, staple and limited cuisine. However, we thought we would give it a go. We shared the following: (1) The Schnitzel, which was flattened, breaded veal accompanied by a cucumber salad, crushed potatoes and Loganberry sauce. Really very delicious. The veal was tender, and the salad, potatoes and sauce really worked well together; (2) The Beef Goulash, which was accompanied by traditional dumplings. Again, very tasty. the beef literally fell apart. There was a really lovely hint of paprika throughout the dish, and the dumplings were perfect. Very yummy; and (3) Apfel Strudel with clotted cream ice cream for dessert. What's not to like. The strudel was covered with a flaky pastry and the apple was tender and sweet. The ice cream was a really smart addition. We had a bottle of sparkling water, a Viennese Tonic mocktail, a glass of pinot noir and a coffee. Total price with tip nearly $230.00. Our server was excellent. The name on the receipt was 'Elsy H'. Thank you. You were funny, polite and helpful. This brings me to the atmosphere. We arrived at 2:30pm, and two separate, nearby tables of guests were being extremely rowdy. I assume that there was a bottomless alcoholic drink on the menu for the luncheon session. This put a little bit of a dampener on the meal. Full marks for food and service, but the atmosphere was a little uncouth, which was a shame.

New Year's Eve. 12-31-2023 Food was OK. Not more than that. Most was mediocre except the bass and lobster that were very good. Nothing there justified $195.00 per person. A glass of wine $25.00 Never again at this place.

Extremely interesting menu! The evening started with a large selection of fresh pastries. Then the starters were served on tiered stands. The tuna tartare was brilliant, like everything else that evening. The cheese soufflé and the gatpacho soup also tasted perfect. The main courses, also served to share, were a delight. To finish off, we had the Salzburger Nockerl, which were irresistible. Chapeau, that's Michelin quality👍

My husband, son, his girlfriend and I had dinner at Koloman. It was a special event for us, so only a special restaurant would do. The food was delicious as expected. We had oysters, cheese soufflé, duck parfait, the Famous Salmon en Croute plus wine and deserts. All One star at Michelin worthy. The Service however was below par. Our waiter , a very tall young man, was not in the mood to pay us any attention. Much more fun to talk to his coworkers. Finally someone must have sent him over to us with the Menus. The sommelier recommended a very nice wine - thank you. Then I ordered a Cosmopolitan Martini from the tall young waiter and to my surprise he didn’t know what that was, he started arguing with me. Really, if I hadn’t been with my family I would have asked for the manager, but why ruin a beautiful evening because of this buffoon. Finally he brought a drink that was not ordered and I returned it. Apparently the bar can only make the four or so cocktails that are on the menu…. I am giving this restaurant four stars for the food, but in comparison with other Michelin Star restaurants I have eaten at, that one star is going to be taken away because of unprofessional service.

One of the best dining experiences we have ever had. Fabulous waitstaff - at bar and table. Phenomenal food. French but better - lighter, more innovative, delicious. We has celery root tartare which was beyond description (and we are not vegetarians) and a beautiful mixed green salad. Then the Coq au Vin for two. So amazingly good. We took leftovers to our hotel because we couldn’t imagine leaving any behind :) Delicious and innovate crêpe with celery sorbet for dessert. I am gf and they were very accommodating (I didn’t have the spatzle or crepe but tried the filling and components 😋). Would highly highly recommend. The only drawback if it matters to you is that it is hopping so a bit loud. But the food is worth that minor inconvenience.

Don't bother going, very lax on service, not friendly, rather arrogant actually. Forget about the schnitzel, literally paper thin meat. Kitchen staff does not use gloves for anything, going from raw eggs to bread to the raw meat, very sad.

The dinner experience was unique. It was the oddest dining experience I’ve had in a long time. I think I had 7 different servers / wait staff / sommeliers during what one would think was a straight forward ordering experience. The food met the expectations for the prices. The overall experience felt off. Everything was off - it was a bizarre experience.

Booked here for an anniversary meal on the basis of a UK newspaper reviwer's review. On the whole, food wise it didn't disappoint - my terrine was very nice though a tad too cold, the salmon en croute was delicious but needed more saucing, the amish chicken was delicious too but need more non-chicken/veggies. The "souffle" was an interesting take on that genre. But the ambience? I really do prefer to be able to see what I'm eating rather than searching my way via braille. And being able to talk to/hear my wife on the other side of the table would have been nice too. Also, had to call waiter over after my starter had arrived for us to order wine. And the anniversary card & candle a nice touch but the pudding waitress wished us/somebody a "Happy birthday" 🙄

Had an amazing business dinner at Koloman mid April, 2023. I highly recommend if you are looking to try something new as it is one of NYC’s newer restaurants (opened Fall 2022) as well as offering a unique menu. Koloman took over the space previously occupied by The Breslin. I read about the restaurant from a Peter Wells review in the New York Times, so I thought we’d give it a shot. Since then the restaurant has landed on the Times Top 100 Restaurant list at #29. Glad we got in when we did as reservations are probably going to be harder to get over the coming months. We entered off the street and into the bar area. You can also enter the restaurant from The Ace Hotel next door. The bar had a nice old-fashioned feel with a clock face floating over the display of bottles behind the bar. Ordered our drinks from the bar and were seated a few minutes after our arrival. We sat in the back left corner of the restaurant in one of the alcove booths. It’s a little bit of tight quarters in the restaurant and we had to squeeze past a few chairs and people on our way to the table, but that is the extent of any negatives with the restaurant. We really enjoyed being tucked away in the booth which allowed for easy conversation from the typically noisy NYC restaurants. As for the meal, the food and service were outstanding. Declan was our server and would recommend you ask for him if visiting. He had an enthusiastic knowledge of the food and techniques as well as happy to direct us to the more unique items on the menu. New York does have a lot of really professional waiters and we found Declan to be both knowledgeable and affable making for a really nice evening. The food is very interesting as it’s a blend of French technique on mostly Austrian dishes. If you visit and enjoy fish, I highly recommend the salmon. Photos of it are all over the internet and it’s even more delicious than it looks. Top to bottom each course was delicious, including the desserts. Sometimes the desserts can feel familiar or an after-thought on the menu. Not here. I believe the pastry chef came over from Balthazar and was named a top pastry chef in the country. Do try the deconstructed cheese cake dessert dish. I recommend if looking for something new. Koloman offers a unique, inventive menu with great ambience and service.

This restaurant is excellent very vibrant we had an excellent meal and I would urge anyone to go there. The food was imaginative - the restaurant is trendy so except vibrancy