Although it has been a few weeks since my visit to Dirt Candy, it is never too late to write about the overall experience. While I won’t go into the too much detail for every dish, I can tell you that Dirt Candy will leave you thinking about vegetables in new and different ways. Chef Amanda Cohen’s innovative, cozy spot is not the easiest place to get a reservation, so book a couple of weeks in advance.
The not-so-large interior with an open kitchen towards the back (courtesy of NY Magazine).
A compact menu. Each dish is named after the main vegetable ingredient.
Mushroom: portobello mousse, truffled toast, pear and fennel compote. We were very excited for this dish, but the pâte-like mousse left us underwhelmed.
Pepper: yellow pepper soup, grilled orange pepper jam, jalapeno chips. Tasty, wish the portion was larger.
Chard: chard gnocchi, grilled chard, garlic granola, goat cheese sauce. The most inventive dish of the night with perfectly cooked gnocchi and a midly bitter-sweet sauce with a crunch in every bite.
Corn: stone ground grits, tempura poached egg, corm cream, pickled shitakes. Our favorite dish (along with the dessert), a creative balance of textures and hearty flavors. Definite comfort food.
The ice cream Nanaimo Bar - layers of sweet peas, mint and chocolate. Never have sweet peas ever tasted so good. An easy favorite.
Recap: great for a date or a group of four; small space; innovative dishes; knowledgeable service; smaller portions (especially dessert); not cheap
Food Tally: Glass of wine and a beer, $9 each; Mushroom, $13; Pepper, $12; Chard, $19; Corn, $18; Nanaimo Bar, $11. Total w/tax = $99.08.
Score: 4/5
Address: 430 East 9th Street, between Avenue A and First Ave., NYC; www.dirtcandynyc.com
