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Olmsted Debuts Brunch Service

Brunch will be available every Friday, Saturday and Sunday.
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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.
Yes, there's a breakfast burger on the new brunch menu.
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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.
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.”

Watch: Behind the Bib at Olmsted

The carrot crêpe on the dinner menu gets reimagined for brunch.
The carrot crêpe on the dinner menu gets reimagined for brunch.
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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. Keep #olmsteding.

All photos courtesy of Noah Fecks.

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