New York, US

Chef Greg Baxtrom creates a seasonal vegetable-led menu that sources some ingredients (including crayfish and quail) from the restaurant’s back garden. Baxtrom puts a wealth of experience clocked up at World’s 50 Best regulars Blue Hill at Stone Barns and Alinea to good use, putting vegetables first at Olmsted. Colourful snacks include riceless watermelon sushi and fried asparagus, while approachable greens-led mains include summer squash sum tum and English pea falafel. The natural wines list is also strong. Consider having brunch here for a good value meal.

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659 Vanderbilt Avenue, Prospect Heights, New York, NY 11238

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