Greg Baxtrom Opens Second Restaurant, Maison Yaki

Greg Baxtrom has a strong culinary track record. After cooking under the likes of Grant Achetz at Alinea and Dan Barber at Blue Hill at Stone Barns, he opened his first restaurant, Olmsted, in Prospect Heights two years ago. The accolades for the humble produce-driven, garden-to-table restaurant have been rolling in ever since — not to mention patrons. But those stuck waiting for a table, or looking to try something new, can look across the street to Baxtrom’s second restaurant, Maison Yaki. “I always knew I wanted the next restaurant to be a French restaurant. I really like eating that food, and maybe even more so I really like cooking that food,” says Baxtrom, who has lived and cooked in France as well as at Per Se in New York (he now lives and cooks in Brooklyn). Although a French restaurant was next on his list, he wasn’t necessarily looking to open another project so soon after his first. But when the right real estate opportunity presents itself in New York, you have to jump. Maison Yaki is a classic French bistro, with a subtle Japanese influence, broken down into categories: a hot and cold appetizer section, and skewers broken down by

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