Olmsted is a neighborhood restaurant in the heart of Prospect Heights from chef-owner Greg Baxtrom. We offer a seasonal, ingredient-driven menu, some of which comes straight from our backyard garden (yes, you’re welcome to sit there for a drink and a bite). We built the entire 50-seat restaurant with a living wall and lush garden ourselves, and named it after Frederick Law Olmsted, the famed architect behind nearby Prospect Park.
Greg has spent the past decade working in some of the world's most exciting kitchens, including Alinea, Per Se, Atera, Blue Hill at Stone Barns, and most recently Lysverket in Norway. In May 2016, Baxtrom opened his first solo project, Olmsted, in the heart of Brooklyn just two blocks from Prospect Park. At this neighborhood restaurant, Baxtrom pulls from his experience and training, and fuses that with his respect for agriculture, to create a vegetable-heavy menu which is inspired by nature’s bounty all around, even--and especially--in the heart of Brooklyn.
Max first met Greg at Blue Hill at Stone Barns, where they both worked under Dan Barber. During his two-year stint there, Max oversaw all aspects of nightly service in the dining room. After leaving Blue Hill at Stone Barns, Max moved to New York City where he became captain of the extremely popular Torrisi Italian Specialties. He's since worked at various restaurants in New York City including Cocotte in Soho, where he was General Manager. When Greg decided to open Olmsted, Max was one of his first calls and was excited to join his long-time friend in his first solo venture.
A graduate of CIA, Jenny began her culinary career at Blue Hill at Stone Barns, where she received her first introduction to fine dining kitchens. From there, she worked in kitchens of top New York restaurants including Dove Tail and Gramercy Tavern as Chef de Partie and further honed her skills at Chef's Table at Brooklyn Fare, working as both a line cook and as a server. Prior to joining the opening team at Olmsted, Jenny took a year long break from restaurants and became a personal trainer at Equinox, but still continued cooking for private dinners and events. Jenny currently works under Chef Greg Baxtrom in her first Chef de Cuisine role.
Louisa started her career in public health and the plant science field, where she gained significant experience learning the intricacies of farming, gardening, and permaculture through organizations like the Permaculture Research Institute Sunshine Coast and Pfizer Plant Research Institute at the New York Botanical Garden. In an effort to fuse her love for food and its origination, Louisa became engrossed with the restaurant world and landed a job at Union Square Hospitality Group's Marta to learn the in's and out's of the industry. Louisa joined the team at Olmsted in November of 2016 where she started as an Assistant Captain, and has since worked her way up to General Manager. Since joining the team at Olmsted, Louisa has put her plant science expertise to work, managing both the front-of-house and the operations behind the restaurant's backyard garden. She's also remains a co-founder and active member of Future Culture, a not-for-profit organization tasked with researching and developing the uses of blockchain for the community.
Zwann Grays began her career in the wine world working in wine sales for distributor Zev Rovine Selections. Shortly after, she entered the restaurant industry working at some of New York City’s most notable wine destinations including Anfora, Bouley, Terroir Park Slope, and most recently Estela. Joining the team at Olmsted as Wine Director, Zwann continues the restaurant’s focus on natural, producer-driven wine selections and affordable offerings.
Born and raised in New York, Erik Lovendahl graduated from the Culinary Institute of America in 2008, and embarked on his career in restaurants by exploring various front and back of house positions. Fascinated by the growing interest in the cocktail world and the creative possibilities that bartending offered, Erik transitioned to focus on the beverage side of the industry. After years of working at prestigious and highly acclaimed restaurants like Gramercy Tavern as bartender and manager, and The Modern as bartender, Erik joined the team at Olmsted. At Olmsted, Erik is head bartender, overseeing the ever-changing seasonal and ingredient-driven cocktail program.