Olmsted is a neighborhood restaurant in the heart of Prospect Heights from chef-owner Greg Baxtrom and farmer-owner Ian Rothman. 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 (where he met horticulturalist Ian Rothman), 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.
Ian is the founder of Fairweather Farm in Massachusetts and the former horticulturalist at Atera in New York, where he oversaw the restaurant’s subterranean garden and living wall. Rothman has worked with restaurants such as Blue Hill and Black Tree to help "bring green" into their spaces, and consulted with the farming nonprofit Project EATS. Rothman and Baxtrom, who met at Atera, are united by their desire to build a more sustainable food system through the lens of a restaurant.
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. Jenny currently works with Chef Greg Baxtrom in her first Chef de Cuisine role.