One of the two signature dishes that's been on regular rotation since Olmsted opened. Buttery littleneck clams hide under the carrot crepe, and when you cut into it, the flavors meld into a sweet-ish, briny treat. The carrots are sourced from the backyard garden when possible.
The most popular dish at Olmsted and one of the best on the menu. Thin, chewy noodles of rutabaga are surprising in texture and complement the subtle truffle butter that doesn't overpower them. The seasonal freshness of the herbs brings everything together. Has been on regular rotation since opening.
Seasonal vegetable preparation showcasing the kitchen's creativity. The squash rings are fried until golden and crunchy, paired with tart green tomato ketchup and Baxtrom's house-made fallikake—a crunchy topping of seasoned toasted pepitas and puffed wild rice.
A showcase for pristine, fresh fish. The fluke is sliced thin and dressed simply to let the quality of the protein shine. Packed with flavor and balanced with bright citrus notes.
An inventive vegetable main that plays with texture and flavor. The tomato is breaded and fried until golden, creating a crispy exterior that contrasts with the tender interior. Served over a bed of seasonal greens.
Chef Greg Baxtrom (formerly Alinea, Per Se, Blue Hill at Stone Barns) and partner Ian Rothman (horticulturist at Atera) opened Olmsted to spotlight seasonal New American cooking where vegetables lead. The intimate Prospect Heights restaurant grows fresh ingredients in its lush backyard garden, which doubles as seating. Wood detailing, white brick, and a chef's counter create a warm, neighborhood feel. It's rare to find a place where you taste the intention behind the food—Olmsted nails that.
The backyard garden is the main draw for many visitors. Eating out back on a warm night is quintessential Olmsted. Request outdoor seating when you call to reserve.
This is the place for vegetable-forward cooking. The menu is seasonal and changes regularly, but vegetables always lead. You'll taste the intention behind every dish.
Many vegetables come from the restaurant's own backyard garden. Ask your server which items are house-grown—it's a nice touchstone to the restaurant's philosophy.
Closed Monday and Tuesday. Open Wed-Sun starting at 5pm. It's a small, intimate space, so reservations are essential, especially weekends.
The signature carrot crepe and rutabaga pasta live up to the hype. Both have been on the menu since opening for good reason. Don't skip them.
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