Olmsted Debuts Brunch Service
"Great people of Brooklyn, rejoice! Greg Baxtrom has finally brought brunch to his much lauded Olmsted restaurant in Park Slope. “We wanted a new creative outlet, so we set out to hit all of the familiar flavors—like crispy potatoes, eggs, bacon, smoked salmon and more—while applying our fine dining background to reimagine a brunch service experience,” he says. Yes, there's a breakfast burger on the new brunch menu. Like the dinner menu, Baxtrom is keeping things seasonal and ingredient-driven for brunch (and very Instagrammable). Take his housemade yogurt using milk sourced from an upstate New York farm that’s topped with a granola of spelt, oats, heirloom grains, pistachios, sour cherries and honey from Baxtrom’s father’s Acorn Farm. Also on the menu is a nod to Baxtom’s Austrian heritage in the form of a traditional krapfen doughnut filled with seasonal jam. There’s a breakfast sandwich on the menu as well: a grilled sausage/beef burger topped with Raclette cheese, diced white onions, pickles, French’s mustard and sauce choron, a derivative sauce of Hollandaise and tomato fondue. “Hollandaise makes everything better and we wanted a tomato product for the burger,” Baxtrom says. “I’m a total Francophile so I always try to pay homage whenever I can.” Bacon, egg and cheese egg rolls. Baxtrom’s favorite dish on the menu is the egg rolls filled with bacon (also housemade), diced scrambled eggs, ricotta and clothbound cheddar, all tucked into a darling French fry scoop (designed by a friend) and served with a green tomato ketchup. “There are so many details,” he says, “but for the guest, it’s a really fun and delicious dish that they can enjoy either in our garden or at a table.” The carrot crêpe on the dinner menu gets reimagined for brunch. The dinner favorite carrot crêpe—inspired by chef Dan Barber’s wastED program—also makes an appearance at brunch, this time as a carrot pulp falafel-filled kathi roll, served with a cilantro stem raita for dipping. Service begins promptly at 11:30 a.m. this Friday, and will be available every Friday, Saturday and Sunday from 11:30 a.m. to 2:30 p.m." - Abbe Baker
