Chef Amanda Cohen’s Dirt Candy first opened in 2008, years before other restaurants were snapping up headlines for going plant-based. It’s updated its menu each season in the interim. Expect items like zucchini Rangoon spring rolls stuffed with cream cheese and eggplant caramelle on the five course, $95 per person menu.
Photograph: Paul Wagtouicz Carrot waffles at Dirt Candy
Photograph: Paul Wagtouicz Kale matzo-ball soup at Dirt Candy
Paul Wagtouicz Broccoli dogs at Dirt Candy
Paul Wagtouicz Monkey bread at Dirt Candy
Paul Wagtouicz Mapo eggplant at Dirt Candy
Paul Wagtouicz Dirt Candy
Written by Amber Sutherland-Namako
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