Dirt Candy
www.dirtcandynyc.com
86 Allen Street between Grand and Broome Streets
New York City 10002
+1-212-228-7732
info[at]dirtcandynyc[dot]com
philip[at]ruskininternational[dot]com
Hours: Tue-Sat, 5:30pm-11pm
Nearby Subway Stops: 6 at Astor Pl.; L at First Ave.
Reviews:
Recommended by The Michelin Guide NYC
The Michelin Guide ⇐ © Accommodating fewer than twenty in a boutique-sized space, Chef/owner Amanda Cohen keeps a watchful eye on each and every diner as she skillfully crafts vegetarian fare from the tiny rear kitchen. Certified by the Green Restaurant Association, the bright room has glass paneled walls and closely packed tables furnished with Arne Jacobsen chairs.Both devotees and skeptics alike are impressed by this menu of unique items featuring such preparations as portobello mousse with truffle oil-slicked toast and pickled pear compote; or golden crisped blocks of semi-firm tofu draped with Kaffir lime beurre blanc. Yield to temptation with desserts like light and spongy zucchini-ginger cake served à la mode with deliciously smooth cream cheese ice cream.
More Reviews:
happycow.net, tripadvisor.com, timeout.com, Village Voice Best Veggie 2011,
gayot.com Top 10 ⇐ © Let’s first clear the air: Dirt Candy is a questionable name for a restaurant. However, it comes from a good place: chef Amanda Cohen loves her vegetables, and she wants to share the love with you. But while the name might be problematic, the food is a success. In part, it is because the cooking is blissfully free of ideology or health-nut mumbo jumbo. Instead, the dishes aim to please the pickiest of eaters who were heretofore unlikely to seek out a vegetarian restaurant. Cohen stacks the deck with butter, starch and cheese. Nibbles like the jalapeño hush puppies with maple butter are winners, even when the flavor combinations seem to be odd on paper. Entrées might include cucumber with coconut poached tofu, shiso, galangal sauce, salsify and hearts of palm. Desserts are another strength --- opt for the addictive popcorn pudding with salted caramel corn.
nymag.com ⇐ © Angelica Kitchen and Pure Food and Wine alum Amanda Cohen opened this appetizingly named veg house. Though we're wary of cutting flesh from our diet, we daresay the menu sounds appealing. Cohen doesn’t hate meat (she even cooked buffalo wings on the line at Diner Bar in Harlem), she just abides by the cute philosophy that vegetables are “candy from the earth” (our own mother used to say that about grapes). What we love: the sound of dishes off her starch-heavy menu that starts with jalapeno hush puppies and maple butter and ends with grits topped with pickled shiitakes and a tempura poached egg, as well as lemon-sage gnocchi tossed with Brussels sprouts and brown butter. Desserts like popcorn pudding and sesame-caramel cake by pastry chef Debbie Lee might be enough to lure us in. — Alexandra Vallis
Old adress was 430 E 9th St (at btwn 1st Ave and Ave A, Lower East Side Manhattan)
New York City New York 10009