Koloman
Permanently Closed
French-Austrian cuisine with Art Nouveau decor and a bar
French-Austrian cuisine with Art Nouveau decor and a bar
"Koloman serves decadent, inventive Viennese food with a French twist. The open kitchen gives major Ratatouille vibes, the service is tight, and every dish has a surprising element, from starters like a celery root tartare to a duck egg crème brûlée for dessert. Come hungry, and be sure to get the whole roasted chicken. It's dry-aged for over 90 days and served with the fluffiest, butteriest spätzle we’ve ever had. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - sonal shah, bryan kim, willa moore, molly fitzpatrick, carina finn koeppicus
"Koloman serves decadent, inventive Viennese food with a French twist in the Ace Hotel. The open kitchen gives major Ratatouille vibes, the service is tight, and every dish has a surprising element, from a tartare of celery root to a crème brulée made with duck egg. Come hungry, and order at least two things from every section of the menu. Don’t skip the whole roasted chicken, which is dry-aged for over 90 days and served with the lightest, fluffiest, butteriest spätzle we’ve ever had." - team infatuation
"Koloman serves decadent, inventive Viennese food with a French twist in the Ace Hotel. The open kitchen gives major Ratatouille vibes, the service is tight, and every dish has a surprising element, from a tartare of celery root to a crème brulée made with duck egg. Come hungry, and order at least two things from every section of the menu. Don’t skip the whole roasted chicken, which is dry-aged for over 90 days and served with the lightest, fluffiest, butteriest spätzle we’ve ever had. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - bryan kim, will hartman, willa moore, neha talreja, molly fitzpatrick
"Pastry chef Emiko Chisholm makes a classic Viennese apple strudel — a high-labor, traditional take on the dessert — with rum raisins and toasted hazelnuts, served with a scoop of buttermilk ice cream. All of Chisholm’s works are outstanding here, a restaurant worthy of a one-of-everything approach to desserts. (Just be patient should you decide to get the made-to-order lingonberry souffle.)" - Melissa McCart
"Choose among fresh baked croissants, trout tartare, pain perdu, or ham and eggs with fingerling potatoes at this top-notch Austrian outpost from Markus Glocker. Spring ushers in white asparagus season with seasonal menu options served with dishes like braised morels or beef tenderloin. Don’t miss the desserts, particularly the apple strudel or the souffle. Brunch is Saturday and Sunday from 10 a.m. to 2:30 p.m." - Melissa McCart