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.
Jeff Ruiz is the beverage director at Olmsted overseeing the wine and tea service. Before joining the team at Olmsted, Ruiz was the head captain and tea curator at Atera in New York, where he first met chef Greg Baxtrom and farmer Ian Rothman, and has also worked at restaurants under Keith McNally, as well as Daniel. At Olmsted, Ruiz uses his deep knowledge of teas from China, Japan, Taiwan, India and Sri Lanka to present unique offerings and develop tea pairings, and has created a wine list that champions small-scale domestic wine producers.
Mike Bohn is the head bartender at Olmsted and oversees cocktail and bar service. He has extensive behind-the-bar experience at New York restaurants and bars ranging from neighborhood joint Pork Slope in Brooklyn too swanky cocktail bars such as Analogue. At Olmsted, Bohn develops custom cocktails that make full use of local ingredients from the garden and beyond.