Restaurantes
Dirt Candy
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Dirt Candy
Chef Amanda Cohen was an early advocate of vegetable-focused cooking, and her Lower East Side restaurant continues to explore the possibilities of seasonal produce through a highly creative lens. The menu evolves frequently, drawing on a wide range of vegetables and preparations that reflect both the season and the ideas of the kitchen. A single tasting menu offers a succession of dishes that play with form and flavor, often reimagining familiar ingredients in unexpected ways. Compositions may incorporate a mix of raw, cooked, pickled and preserved elements, with an emphasis on contrast and experimentation. Desserts follow a similar path, occasionally blurring the line between savory and sweet. The result is a meal that highlights imagination and variety, offering a perspective on vegetable cooking that is distinctive and continually changing.
"As a vegetarian restaurant we support a meat-free supply chain and help change the way diners think about vegetables. From ordering local and seasonal produce to purchasing dairy products from a group of local small farms, we reduce our carbon footprint and support our local suppliers because while our global impact is important, our local impact is essential. The treatment of our employees is of the utmost importance. Our wine list celebrates women winemakers producing biodynamic wines."
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