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What happens when a James Beard award-winning chef teams up with the group behind Delhi’s hottest restaurants?

From the folks behind Indian Accent and Comorin comes a vibrant French offering in New York–Koloman.

New York has a chic new address that is here to make a mark on the city’ restaurant scene, and, surprisingly, it has Indian roots. EHV International, the group behind celebrated restaurants Indian Accent and Comorin, has partnered with Markus Glocker, executive chef at Flatiron Hospitality, for their latest offering—Koloman, their second restaurant in the city after Indian Accent, whose Delhi outpost led by chef Manish Mehrotra has consistently made it to the Asia’s Best Restaurant list for the past eight years. Comorin, on the other hand, debuted on the list this year and is known to have one of the finest bars in the country. Now, all eyes are on the vibrant new French restaurant.

Admire the Secessionist-inspired interiors

The restaurant’s name is a nod to Koloman Moser, the artist who was influential in the Vienna Secession movement and shaped the design and culture of the era. The secessionist inspiration has trickled down into the restaurant’s interiors—think off-black and cream tiles, graphic wallpapers, and black iron work. The design is a collaboration between London-based Russell Sage Studio and Rishiv Khattar, who has also worked on Gurugram’s Comorin. Tapping into the style of grand European cafés, it has a relaxed vibe with bright interiors. 

Tuck into the less-is-more menu 

For chef Glocker, former owner and chef at James Beard award-winning restaurant Bâtard, cooking is all about simplicity, which is reflected in Koloman’s menu. The dishes, that bring together France and Austria, are stripped back and instead, all the focus is put on the produce–dig into celery root tartare and a chilled sweet corn soup with cured scallops. And yes, classics like schnitzel (which is served alongside lingonberries and sea buckthorn) and cheese soufflé find a place on the table too. The bar has Austrian Katja Scharnagl, Koloman's beverage director and former chef sommelier at Le Bernardin, at the helm. 

Leave room for the desserts

If you have a sweet tooth, round off your meal with desserts by Emiko Chisholm, who was previously at the popular Balthazar. The sweet section, like the rest of the menu, highlights the freshness of fruits through beloved French and Austrian treats–Viennese apple strudel, and the peach and raspberry charlotte both sound delectable. And if you’re feeling adventurous, the duck egg crème brûlée with caramelized pineapple and mint should be right up your alley. 

Where: 16 West 29th Street, New York City
When: Tuesday to Sunday, 5pm-11pm. For now, the restaurant is only open for dinner, the breakfast and lunch service will follow post November.

All images: Koloman

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