Olmsted Restaurant Review:
Olmsted looks like any lovely neighborhood joint in Prospect Heights, Brooklyn, with a wall of plants perched atop exposed brick and a long, sleek bar. But chef Greg Baxtrom, an alum of Alinea, Per Se and Blue Hill at Stone Barns, and co-owner and farmer Ian Rothman, former horticulturist at Atera, are up to something special here. If the weather permits, snag a table in the backyard/mini-farm. Sip a cocktail, perhaps the fresh, just-a-bit-bitter Rosemary, a concoction of mescal, Aperol, chipotle and black lava salt, and watch the lavender, wasabi, peas and radishes growing in their neat rows. Charcuterie pretzel puffs are a near perfect snack. Olmsted’s bright orange carrot crêpe is topped with a collage of littleneck clams, sunflower seeds and more carrots — it’s creative and unexpected. Fat scallops get great crunch from spicy peanuts, and lamb porchetta makes us wonder why everyone isn't serving lamb porchetta. Rich grilled pork collar gets a note of funk with melty Raclette cheese and spicy mustard. The affordable, quirky and elegant wine list is smartly assembled by Jeff Ruiz, also an Atera alum. Olmsted’s tea selection is worthy of the connoisseur. They offer multiple varieties of Darjeeling and cold brew Oolong, all the better with caramel apple donuts or frozen yogurt drizzled with lavender honey.