At Home At Olmsted…

Olmsted has been on my bucket list for awhile.

Brooklyn can seem so far unless I am heading to Sociale in Brooklyn Heights.

With traffic a non-issue on Easter Sunday, we jumped into the car and headed to Prospect Park.

I think I prefer experiencing parts of Brooklyn underground as the roadways and byways are quite unimpressive.

Walking into Olmsted changed my NY state of mind.

It is a warm, embracing place, reminding me of the fabulous brunches I experienced in Cambridge, Massachusetts during grad school.

The staff is lovely and our server, Anna, right on top of things.

I relaxed and dove into an inspiring Rieffel Cremant ($15).

David opted for a floral tea that looked like a floating flower garden ($5).

We were hungry from walking Finnley 4 miles before departure.

House Gravlax

Our initiation was a remarkable Gravlax that was delicate and flavorful. It was accessorized with Everything Bagel Crackers, Scallion, Ricotta and delicious roasted beets ($16).

Egg Rolls

Next up…the camera ready Egg Rolls which possessed more visual appeal than great taste. With Farm Eggs, House Made Bacon and Vermont Cheddar mixture, I assumed the rolls would be more flavorful. The dough was crispy and tasty. The highlight was the green ketchup ($15).

Potato Latke

The Potato Latke was fabulous, crispy on the outside and moist and fluffy inside. Loved the lemon creme fraiche and smoked trout roe. Great dish ($13).

Butternut Squash Bread

The Butternut Squash Bread was moist and just the right amount of sweet. Who does not love clotted cream and jam ($12).

The coffee was strong and rich.


The restaurant was packed and people were even brunching outside as the weather had turned hot…almost 50 degrees.

Olmsted is a sophisticated, creative place without the attitude. It even has a tended garden in the back.

Chef Greg Baxtrom

We kept an eye on Chef Greg Baxtrom the entire time. He never stopped moving and visually improving each dish.

His quest for perfection reflects his training at Alinea in Chicago, Blue Hill at Stone Barns and NYC’s, Per Se.

His co-farmer/owner is Ian Rothman.

They built Olmsted from scratch in an old storefront space among the cafés and old laundromats along Vanderbilt Avenue in Prospect Heights.

Named after Frederick Law Olmsted and located just two blocks from the Olmsted-designed Prospect Park, the charming restaurant pulls a lot of their produce from their own backyard.

Brunch was just initiated at Olmsted and the offerings are very creative.

Krapfen Preparation

The preparation on the Krapfen, translation Austrian Donuts, was fun to watch.

It was intriguing that they weigh each and every donut to make sure that the pear filing is the same in each pastry ($7).

Olmsted is worth the trek although most New Yorkers do not view Brooklyn as a schlep.

I am a confirmed Manhattanite and I must feel the fire before I nonchalantly jump on the Brooklyn bandwagon.

Olmstead and Sociale, a long time favorite, are both worth leaving the center of the universe.

Olmstead 659 Vanderbilt Avenue Brooklyn, New York. Dinner Monday to Thursday 5:30-10:00pm, Friday & Saturday 5:00-10:30pm, Sunday 5:00-9:30pm. Brunch Friday to Sunday 11:30am-2:30pm. Mondays Are Walk In Only. Garden Hours Monday-Thursday until 10pm, Friday-Sunday until 11pm. Reservations on

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