KOLOMAN HITS THE SCENE…
Chefs never stand still, and Markus Glocker of Koloman is no exception. With gusto, flair and endless creativety, Markus elevates gastronomy to mouthwatering heights.
For nearly two decades, chef Markus Glocker has charmed and impressed New Yorkers and clients from around the world. His exceptional culinary skills, coupled with that ‘special sauce,’ elevates the good to the extraordinary. In the wake of the pandemic’s chaos and destruction, the talented chef-cum-entrepreneuer filled a void in NYC’s hyper-competitive restaurant scene at the vibey Ace Hotel. Two years later, we found ourselves at a saucy soiree with all the pizzazz of New York’s culinary renaissance.
The local finance, fashion, theatre and art tribe were schmoozing, boozing and coupling, washing away the angst with champagne or those expertly mixed dirty martinis. An abundance of food flowed seamlessly from the perfectly functional kitchen (thanks to Austrian precision). Of course, for the sake of old New York nostalgia the evening began with a jazz singer Kurt Decker performing “New York, New York,” before diving deeper into Sinatra’s famed repertoire.
The restaurant was packed, with one group arriving fashionably on time and the other fashionably late. Both ensured a steady line in front of Koloman’s kitchen throughout the night. And how could we resist? From the tempting, juicy, melt-in-your-mouth mini burgers to the Schnitzel “Viennoise” Markus is famous for, along with delicious appetizers, the selection was irresistible. For seafood lovers, lobster, shrimp cocktail, and the finest oysters were served on the first floor and in the lounge area. Silky desserts to end the night and ensure full indulgence from mini pancakes, chocolate tarts and other takes on Koloman’s rich dessert menu (courtesy of Emiko Chisholm) to the cutest and dangerously delicious panna cotta and mandarin tapioca, cleverly presented in a small canister. Easily mistaken for caviar, these small containers fit perfectly into any clutch. And yes, we grabbed a few to go - no judgment please!
Kurt Decker started his perforance with Sinatra's legendary song 'I did it my way'
Humble and upbeat Markus maintained his cool, effortlessly balancing between ensuring everything ran smoothly and catching up with his guests, fellow chefs, mentors, and food critics: “We are very happy to have all of you here tonight. Thank you all for your support and love you show for Koloman. And the biggest thanks to my team and talented people working hard and making the magic happen. More to come soon.” Markus was mum even though he hinted future suprises. We can’t disclouse it yet, but it is going to be super fun.
John Conolly, Hans Reisetbauer and Sandra Smith
And if anything was missing, we couldn’t tell. We were captivated by Austrian classics and culinary simplicity, seasoned with Markus’s innovative spin on French cooking techniques - delicious as Palatschinken and as rich as Koloman’s Duck Liver Parfait. It’s all about finding artistic expression in simple things, whether in food or art. Overall, the restaurant is named after the Austrian artist Koloman Moser, a key figure in the Viennese Secession movement. With engraved large mirrors, a massive and elegant bar, vintage wallpaper in cream, gold, and white detailing, and a touch of scarlet red for the cozy lounge area, the space loudly evokes artistic nostalgia from the late 19th century.
We enjoyed this fussion of old and new. We will be back for more, hoping to somehow snag a last-minute reservation on a busy fall weekend in case Open Table fails us. 😊
