September 21, 2022: After Indian Accent, Flatiron Hospitality LLC, a division of EHV International, a part of one of India's leading restaurant groups, Old World Hospitality, is working with Markus Glocker as Executive Chef Partner, planning to expand its presence further. This collaboration has resulted in the opening of Koloman, where Chef Markus Glocker will blend Parisian creativity with Viennese tradition in his cuisine.
The relaxed European restaurant takes its inspiration from the Secessionist era designers of the Wiener Werkstätte, with high-impact off-black and cream tile, hand-painted patterns for surfaces, graphic wallpapers, and bold black ironwork. The design is the first New York City project by Russell Sage Studio. This prolific London-based design firm collaborated with Rishiv Khattar when he created Comorin, Gurugram for EHV.
Chef Glocker says, "I am so thrilled about collaborating with Rohit Khattar and the EHV team. Together, we look forward to bringing a dazzling and elegant experience in the form of Koloman.”
Image © Eater New York
The restaurant's name refers to Koloman Moser, who was among the foremost artists of the Vienna Secession movement and a co-founder of the Wiener Werkstätte, which profoundly impacted 20th-century design and cultural life in Europe. Rishiv Khattar worked on the concept along with Chef Markus Glocker.
Chef Glocker’s cooking embodies refined simplicity, using the finest ingredients and techniques to create beautiful contemporary dishes. Some dishes are light and fresh to reflect the restaurant's bountiful early fall opening season, including a celery root "tartare" and a chilled sweetcorn soup with cured scallops. Schnitzel “Viennoise” with potato salad, cucumber, lingonberries and sea buckthorn will delight those looking for an authentic experience. End the meal with marzipan desserts or traditional Viennese strudels!
Image © Eater New York
The restaurant will be led by veteran GM Richard Sanchez (Red Eye Grill, Palm Steakhouse). Katja Scharnagl, Koloman's Beverage Director, was the Chef Sommelier at Le Bernardin, and her wine list will have a refined sense of place, history, passion and sustainability. EHV’s Operations Director, Nitin Mathur, is overseeing the launch.
The restaurant’s atmosphere is relaxed and friendly, welcoming space for both everyday dining and special occasions. The thoughtful tabletop is refined and elegant: delicate, finely etched glassware, old-school butter cloches, coppers for sauces, and coffee and cake service in the grand European café style. The restaurant will initially be open for dinner only. Breakfast and lunch service will follow in mid-fall.
