One of New York City’s true breakout restaurants of 2016 was Olmsted, where Greg Baxtrom and his team turned a restaurant and garden into an almost perfect synthesis of zeitgeist-y culinary ideas. There’s an in-house farmer (and Baxtrom’s co-owner), Ian Rothman, who coaxes a few ingredients out of the Brooklyn ground out back, and Baxtrom’s fine-dining cooking in a casual atmosphere makes elevated dishes feel surprisingly accessible. One of them, carrot crepes, is an instant classic, a dish that prospective patrons dream about as they sip their craft cocktails and nibble on snacks in the garden while awaiting the call to their table. Here, in the latest episode of New Chefs Rising, Baxtrom talks us through the dish and reflects on a young career that benefited from a big assist from his mentor Grant Achatz, the mastermind of Chicago’s Alinea, who saw something in Baxtrom that all of New York City’s food-crazed diners are now lining up to experience.