Olmsted opened in Prospect Heights in 2016, targeting Brooklyn diners with an affordable fine-dining experience. Partners Greg Baxtrom and Max Katzenberg, with backgrounds in high-end restaurants, created a menu that featured delightful presentations and locally sourced ingredients. The ambiance, enhanced by a garden and pet quails, kept patrons in a relaxing bubble while they waited for their tables. Signature dishes included imaginative takes on classic ingredients, such as carrot-orange crêpes with clams and crab rangoons with kale. With prices keeping the experience approachable, Olmsted quickly became a neighborhood favorite.
Opening in 2016, Olmsted was designed to cater to Brooklyn diners with an accessible fine-dining experience, blending locavore cooking and warm hospitality.
The food at Olmsted is presented to delight, including dishes like carrot-orange crêpes with clams and crab rangoons with kale, served in custom boxes.
Diners experience an ambiance that makes them forget the outside world, as evidenced by being welcomed with snacks in the garden while waiting for a table.
Baxtrom and Katzenberg's approach provided fine dining on a budget, ensuring that even the most expensive dish was only $24, making it accessible for regular visits.
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