at Olmsted
"The carrot crepe at Olmsted is the kind of dish that requires explaining: a savory crepe made from carrot juice, filled with whipped ricotta, topped with garden herbs. It is seasonal. It is precise. It is the work of a chef who has a point of view about vegetables."
— Expert, 93/100 credibilityExpert Reviews
"The carrot crepe at Olmsted is the kind of dish that requires explaining: a savory crepe made from carrot juice, filled with whipped ricotta, topped with garden herbs. It is seasonal. It is precise. It is the work of a chef who has a point of view about vegetables."
"Geoffrey Zakarian has built a menu around vegetables without becoming preachy about it. The crepe is a vehicle for the ricotta, the ricotta is a vehicle for the herbs. Everything is purposeful. The dish is satisfying in the way that only well-executed simplicity can be."