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Home > Restaurants > Olmsted

Olmsted

Critic's Pick Critics' Pick

659 Vanderbilt Ave., Brooklyn, NY 11238 40.677055 -73.968681
nr. Park Pl.  See Map | Subway Directions Hopstop Popup
718-552-2610 Send to Phone

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  • Cuisine: American Nouveau
  • Price Range: $$

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Photo by Melissa Hom

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Official Website

olmstednyc.com

Hours

Daily, 5pm-10:30pm

Nearby Subway Stops

B, Q at Seventh Ave.; 2, 3 at Grand Army Plaza

Prices

$15-$24

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Notable Chef
  • Design Standout
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

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. Many of the tropes of the familiar High Brooklyn experience are on display in the dining room and carefully tended garden (yes, there’s a chicken coop in the backyard and a decorative “living wall” indoors, made of potted ferns), but 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. No entrée on the menu exceeds the relatively neighborly price of $24, 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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