At Olmsted, Chef Greg Baxtrom brings seasonal ingredients to life in innovative dishes that reflect a deep connection to the land. Situated on Vanderbilt Avenue in Brooklyn, this restaurant transforms local produce into artful culinary experiences. Stepping inside, the warm, rustic decor—with reclaimed wood accents and an open kitchen—creates an atmosphere that's both inviting and intimate. The garden at the back isn't just for show; it's a living pantry where herbs and vegetables are harvested daily, making their way directly onto your plate.
Chef Baxtrom's philosophy centers around sustainability and creativity. His menu evolves with the seasons, featuring dishes that highlight the freshness and flavor of locally sourced ingredients. You might encounter a delicate carrot crepe, where thinly sliced carrots form the wrapper for a filling of spring peas and herbs, each bite a celebration of natural sweetness and texture. Or perhaps the kohlrabi pastrami, a playful riff on a New York classic, showcasing his ability to reinvent familiar flavors in unexpected ways.
The presentation of each dish at Olmsted is thoughtful without being fussy. Plates highlight the colors and shapes of the ingredients, often garnished with flowers or microgreens from the garden. The ambiance complements the food—soft lighting, cozy seating, and the subtle sounds of the open kitchen contribute to an experience that feels both sophisticated and comfortably unpretentious.
Recognized by the Michelin Guide, Olmsted has earned its place among New York's noteworthy dining destinations. Yet, it remains approachable, reflecting Chef Baxtrom's commitment to making high-quality, farm-to-table dining accessible. His background, including stints at celebrated restaurants, informs his meticulous technique, but it's his personal touch and connection to the community that define Olmsted.
Whether you're a seasoned foodie or someone seeking a genuine culinary experience, Olmsted offers a journey through the seasons, one plate at a time. It's a place where the boundary between the kitchen and the garden blurs, and where each visit feels like a new discovery.
