Five Acres Opens Tomorrow
Greg Baxtrom's Rock Center Open Air Restaurant
I first got to know chef Greg Baxtrom’s food at his restaurant, Olmsted, in Prospect Heights. I remember being completely wowed by the food (and the gorgeous ceramics): a Chinese take out container of crab rangoon dumplings, cucumber (!) tacos that were magnificent, and a frosty swirl of lavender honey frozen yogurt that made me wish for the return of TCBY with this flavor on repeat.
Greg has come a long way since then. He’s continued to care for Olmstead while opening his Japanese-French spot Maison Yaki, and most recently his family-friendly restaurant ode to his mama, Patti Ann's. Tomorrow, on December 8th, he is set to open his first Manhattan restaurant — Five Acres in the Rink Level at 30 Rockefeller Center Plaza, joining acclaimed restaurants like Jupiter, Le Rock, and Lodi.
The restaurant, which will serve a signature Baxtrom seasonally-driven menu, is named after his family’s five acre farm outside of Chicago; it is a gorgeous and very personal stage for Greg’s evolution as a chef, a culmination of a career that started at some of the country’s most acclaimed restaurants including Alinea, Blue Hill at Stone Barns, and Per Se.
The 65-seat interior “open-air” restaurant was designed by INC Architecture & Design) to bring Olmsted’s lush backyard garden to Midtown with a hanging garden along the perimeter of the dining room, deep green leather banquettes, ribbed glass pillars, and bronze metalwork throughout the space. It’s like a dining room opened in a verdant meadow.
All of Greg’s restaurants include a nostalgic design element built by his dad or sourced from his family farm, and Five Acres is no exception. Wood sourced from the family farmhouse is featured in the 10-seat private dining room, which is also lined with William Morris-inspired naturalist wallcovering.
The menu, created with Culinary Director Sherry Cardoso (previously of Per Se and Brooklyn Fare), is straight-up modern midtown fine-dining: Bread Service with seasonal butter, beet purées and fresh herbs; a Delicata Squash Vase with whipped ricotta, prosciutto chips, market greens and apples; a Fennel Caesar Salad with a savory seeded granola; a Beef Tartare with soft scrambled eggs and crispy potato; and a Kohlrabi “Fettuccine” Alfredo with clams and basil.
I don’t think I’ve seen a Grilled Guinea Hen on a menu, but here’s one, with a salsify hazelnut tart and juniper jus. I’ve got my eye on the Lamb Gyro wrapped in warm potato pita with herbs and flowers, pickled bird beak peppers, and consomé for dipping. Arctic Char comes with fermented cabbage, Granny Smith apples, and tonnato sauce, and a Lobster Trio gets into luxe territory with beautiful butter poached lobster, lobster crackers and coral aioli, and lobster mushroom pierogies with saffron and vanilla emulsion. Vegetarians can warm up with a Winter Root Ratatouille with beet butter; and Sprouted Grain Risotto with sweet potato and coconut.
Desserts from Pastry Chef Alessandra Altieri (previously of Bouchon Bakery and Per Se) include Chocolate Custard with Huckleberry and Mint; Pumpkin Cake with Pear Sorbet and Honey; Coconut-Lime Churros; and S’mores. You’ll have to go to Olmstead for the FroYo.
The wine program is under the care of Trey Bliss (formerly of Sunday in Brooklyn and Bar Tulix) and includes a worldly list with an emphasis on regenerative and sustainable wine producers that utilize indigenous grapes and natural fermentation.
Cocktails are curated by beverage director Andrew Zerrip, who has overseen the cocktails for the restaurant group’s Olmsted, Maison Yaki, and Patti Ann’s for years. With an emphasis on seasonality, the cocktails are named after city landmarks designed by landscape architect Frederick Law Olmsted (a nod to Greg’s first restaurant). The Vale of Cashmere is made from Olmeca Altos Reposado, pear brandy, Meletti, egg white and lemon; the Bethesda Terrace is a mix of Breuckelen Local Rye, Calvados, sloe gin and rosemary; and the Wagner Cove is the perfect toddy: Plantation Rum 3 Star and O.F.T.D. Rum, Cruzan Black Strap, browned butter, allspice and clove, served piping hot, ideal for after a free skate.
Five Acres is located in the rink level at 30 Rockefeller Plaza. It is currently open from 5pm - 10pm Wednesday through Sunday, and reservations are available on Resy. In the coming weeks, Five Acres will open for breakfast and lunch. To learn more about Five Acres, please visit fiveacresnyc.com, and follow Five Acres on Instagram @fiveacres_nyc and Greg on Instagram @gregbaxtrom.