Olmsted

"Amazing place we had our espresso event dinner. Oysters, scallops, squash rings and espresso martinis are amazing "

@alexandriashekian

"SO good. falafel, gnocchi, chicken, smores "

@googz

"Vegetables in various inventive boutique forms figure prominently on the menu of the thrifty, hypersophisticated Prospect Heights establishment Olmsted, which the talented young chef Greg Baxtrom and his co–“farmer-owner,” Ian Rothman, built from scratch in an old storefront space among the cafés and old laundromats along Vanderbilt Avenue. What separates this highly stylized, reasonably priced post-gourmet establishment from other homegrown, seasonally attuned joints crowding the dining landscape these days is the level of skill, detail, and imagination the proprietors bring to their carefully stage-­managed production. Baxtrom’s intricate recipes include thin, melting crêpes flavored with carrots, fried packets of crab Rangoon stuffed with shreds of garden kale, and a famous summertime schnitzel, which is a kind of ingenious frittata hybrid made with tomatoes instead of pork and sautéed in a pool of shallot butter. The entrées are all priced in a neighbor-friendly fashion, and if you’re wise, you’ll save a few extra bucks for one of the house desserts, like crumbly, fresh-fried doughnuts infused with apples; gently dissolving cups of frozen yogurt poured with lavender honey; and the opulent, cocoa-forward chocolate mousse, which tastes like it’s been beamed down into this modest section of Brooklyn from a gleaming kitchen in one of the great plutocrat dining establishments across the river."

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"Email list - Secret NYC Hidden Gardens IG?"

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"seasonal tasting menu; worth the hype; great backyard"

@ronnierose

"Michelin Guide mention 2024 Olmsted hasn't lost any of its luster, with Brooklynites continuing to pack its ever-hip and happening space. Reservations are a challenge, but those lucky enough to nab a seat are treated to Chef Greg Baxtrom's concise and thoughtfully conceived menu of starters and entrées. Forget farm to table; this kitchen is backyard to table thanks to a blooming and expanded vegetable and herb garden. Creativity is abundant, as seen in snap pea sushi, which subs out rice for raw peas; and lobster thermidor with meaty crackers alongside a frothy lobster-Gruyère dip. While the carte changes often, a few constants remain, like the Thai green papaya salad tweaked with shaved asparagus, or a carrot crêpe draped over clams and plated on an orange dish-natch."

@nchavotier

"NEW AMERICAN Olmstead 650 Vanderbilt Ave Prospect Heights olmsteadnyc.com Buzzy, High- Brooklyn spot with Michelin and James Beard nods."

@matthewes

"NEW AMERICAN Olmstead 650 Vanderbilt Ave Prospect Heights olmsteadnyc.com Buzzy, High- Brooklyn spot with Michelin and James Beard nods."

@matthewes

"https://www.google.com/maps/place/Olmsted/data=!4m2!3m1!1s0x89c25ba650aadafd:0xb90c80f36ae5500"

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"What is it? An accolade-collecting combination of special occasion destination and neighborhood restaurant with a focus on seasonality. Why we love it? Olmstead’s expertly authored and executed menu has always had apparent notes of fine dining at lower prices, which presently max out at $38 for the tamarind smoked duck breast. These mild fall days are also a delightful time to enjoy Olmsted's garden. "

@cleo.rzk

"Comfy garden. High end new American, excellent food."

@michaelwsherman

"That whole "farm-to-table" thing gets a bad rap, but Greg Baxtrom of Olmsted does it in a way that's earnest without being corny. There's a living wall with a verdant garden that amplifies the homey ambience, and the grilled pork belly with dandelion greens and cranberry beans or heirloom tomato schnitzel with ricotta contrast perfectly with global fare like the kale crab rangoon. "

@jfaiscquejveux

"Expensive great unique food experience "

@sophielewis763

"xOlmsted hasn’t lost any of its luster, with Brooklynites continuing to pack its ever-hip and happening space. Reservations are a challenge, but those lucky enough to nab a seat are treated to Chef Greg Baxtrom’s concise and thoughtfully conceived menu of starters and entrées. Forget farm to table; this kitchen is backyard to table thanks to a blooming and expanded vegetable and herb garden. Creativity is abundant, as seen in snap pea sushi, which subs out rice for raw peas; and lobster thermidor with meaty crackers alongside a frothy lobster-Gruyère dip. While the carte changes often, a few constants remain, like the Thai green papaya salad tweaked with shaved asparagus, or a carrot crêpe draped over clams and plated on an orange dish—natch."

@davidwemyers

"Cuisine avec des ingrédients du jardin, paraît qu’il y a un menu unique le midi peut être moins bien donc à vérifier mais sinon très bon "

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"Ate for my birthday with Michael - nice back yard to make s’mores "

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"Great dinner w/ Francesca. "

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"Yogurt lavanda - uma das sobremesas mais famosas de nyc / massa de palmito trufada"

@camimf

"NEW AMERICAN: 🤩 Beet cocktail! Better than expected but probably wouldn’t order again. Squash rings: AMAZING. Duck breast ordinary. Ugly eggplant tasty, but not exoctic. Ricotta and spinach potsticker (sans crab) pretty good. S’mores overrated! Second experience: bad. Waited nearly 45 minutes to get order in. Dinner nearly three hours. Sunchoke falafel and pumpkin kouign amann were great. Potato gnocchi was delicious but super small and not worth it. Tagliatelle was disappointing"

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"Pasquale Cirillo: brunch Duck pastrami."

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"jardín cute. products organicos"

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"Nice place with great cocktails, reco by Lisa. Book in advance"

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"Conseiller par Marie Cassandre, chef connu mais beaucoup de monde"

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"Inventive and fun spot with all sorts of different foods."

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"Good but very small dishes and $$$"

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"cutest outdoor seating, healthy "

@colleenfrost13

"More information in the Everyman New York MapGuide 2020! The Everyman MapGuide to New York can be found in your nearest bookshop or ordered online"

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"More information in the Knopf New York MapGuide 2020! Order the guide here: https://bit.ly/2YzNScW"

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"Jessica Seinfeld rec. best Brunch in the city"

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"Really good food - small plates, take at least 2 or 3"

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"By my friend the talented Greg Baxtrom - Alinéa and Per se alumni. Make sure to sip cocktail in the backyard &take the carrot mimosa "

@deborahgillyns

"Same chef as Per Se, Blue Hill at Stone Barnes, Aline’s. Outdoor space transforms with heated lamps and blankets in the winter "

@chelsearpratt

"Il n'y a pas qu'à Williamsburg que la cuisine américaine se réinvente. Le très beau et cher quartier de Prospect Heights a toujours su attirer les restaurateurs en quête de nouvelles saveurs. Olmsted, avec son menu qui change toutes les semaines, en est l'exemple. Pour 24 US$, on déguste une cuisine " d'auteur " qui s'attache à trouver de nouvelles manières de préparer les légumes de saison, cueillis dans le jardin situé à l'arrière du restaurant !"

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"Greg Baxtrom dirige Olmsted. La carte met en valeur ingrédients de saison, issus notamment du potager du restaurant."

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"Olmsted est le nom du paysagiste qui a conçut prospect park, aux abords duquel s'est installé cette farm table : dans l'arrière cour, on cultive les pois, les fougères comestibles et les radis qui finissent directement dans l'assiette. De ka vaisselle aux réminiscences hawaïennes et des murs végétalisme complètement le tableau. La verdure y tient de beau fil rouge."

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"quiet enough, bring parents, original dishes"

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"V swanky but delicious! Beautiful space and lovely backyard."

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"4.6 Google 4.5 Zagat food "

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"Cuisine gastronomique. Prix : €€€"

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"American restaurant with the ingredients grown in their cute backyard garden!"

@margotthespy

"only what he can grow in his garden. english pea falafel, pickled cucumbers and gooseberries, pits made of peas"

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"Mondays walk-in only. Farm backyard great for cocktails and snacks."

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"A “must go to” in bk, casual space but extremely good food and booking required. Should do both dinner and brunch. Farm to table, Michelin "

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"Overall est restaurant park slope"

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"alinea and bluehill alumni"

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"Michelin best cheap food guide "

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"Book in advance (Resy), trendy farm-to-table concept"

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"With AS. 07/22, so good that I missed my flight to India"

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"4⭐️. Chef Greg Baxtrom (Blue Hill and Alinea, per se). Farm to table "

@liz.howell9

"really wildly unique brunch; make a res"

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"Small plates, Michelin rated, delicious cocktails, legit. "

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"Here are native Chicagoans delighted that the chef once cooked at Alinea. Vegetables master and some fishes."

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"Carrot crepes. + scallops + pão genial"

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"Try the lavender frozen yogurt"

@gyllenspetz

"Creative menu. Backyard with cocktails (no eating) "

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"Même team que Per Se/ Blue Hill/ ils ont même un jardin !!!"

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"Cocktails, backyard garden, lobster dish, veggie pasta, cognac, David’s trout "

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"Best meal in town carrot crepes oyster scallops rutabaga tagliatelles"

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"Austrian donuts filled with pear butter, apple streudel sticky buns w/ milk jam poured over"

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"Delicious inventive cuisine, lovely cocktails and very friendly staff! "

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"Homemade s’mores dessert, lavender frozen yogurt, whole place looks great"

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"Amazing food best food experience in NYC!!"

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"Nato in collaborazione con Greg Baxtrom (Atera, Blue Hill Stone Barns) e la fattoria Ian Rothman"

@soniaricci

"Chef and critic recommended "

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"Lefrenchfood address - Top tier cooking + casual vibe + great prices"

@prueddp06

"Amazing veggie centric menu "

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"Organic garden-to-table, garden. Reco New Yorker. Nice place, but over trendy and over priced "

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"Backyard garden au top pour l'apéro"

@ljoerg20

"Idéal pour manger un petit qqch"

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"Conseillé par Travelling Foodista"

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"Chef worked at Blue Hill Stone Barns"

@thepkim

"http://www.olmstednyc.com/"

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"Fabiano recommandation American "

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"Was recommended to Claudia "

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"Cuisine inventive "Carrot crêpe""

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"Time out 2016 best. Carrot crepe Average main course: $22"

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