Olmsted feels like a slice of pastoral life in the middle of Prospect Heights. Upon arrival, diners are ushered into the back garden, where quails nest in boxes and chef Greg Baxtrom—formerly of Alinea, Per Se, and Blue Hill at Stone Barns, among others—grows produce for use in the restaurant. Baxtrom has a culinary sensibility that's haute but playful, so you'll eat a top-notch meal without ever feeling like you're not posh enough to have set foot in the place. Take the crawfish boil crackers: the crispy puffs are airy and shot through with spice, a marriage of prawn chips and Louisiana crawfish boil, and they're served in a newspaper cup that keeps the whole thing feeling quirky and fun. And for food this good, the prices are relatively low: wine aside, there's nothing on the menu over $30.