New in NYC: Dirt Candy

Dirt Candy owner and chef Amanda Cohen has put time in at some of NYC's most acclaimed vegetarian restaurants, including Pure Food and Wine and the now shuttered Heirloom (one of our first videos - watch it below). "I like cooking with vegetables because they allow me to work with more subtle flavors and more complex, layered tastes," says Cohen. Dishes include portobello mousse with truffled pear and fennel compote and carrot risotto with carrot dumplings and parmesan curls (see the full menu below). Debbie Lee, formerly of P*Ong, in is charge of the eclectic dessert menu with options like popcorn pudding with hazelnut caramel corn. As you might expect, the 18-seat Dirt Candy is certified by the Green Restaurant Association and is made of recycled and sustainable materials.

Chef Pedigree:

• In 2005, opened Matthew Kenney's Heirloom on the LES as chef de cuisine.
• In 2004, helped Matthew Kenney and Sarma Melngalis open Pure Food and Wine.
• In 2002, opened and ran the kitchen of Moby's Teany on the Lower East Side.
• Landed in NYC at Diner Bar in Harlem.
• Graduated from the Natural Gourmet Cookery School Chef's Training Program in NYC.

Location: 430 East 9th Street, between Avenue A and 1st Avenue. Public Transit options: 6 to Astor Place, F to 2nd Ave and the M8 bus.

Reservations: Call 212-228-7732 or visit OpenTable. 

View the Dirt Candy listing on Savory Cities.

Amanda Cohen talks about Heirloom where she was executive chef in 2005.

The Menu:

Snack
Jalapeno Hush Puppies
served with maple butter

First Course

Portobello Mousse            $13
fennel pear compote

Spinach Soup with Smoked Tofu Dumplings            $11
lemon confit water chestnuts and pistachio oil

Greek Salad            $12
trumpet royale mushrooms and preserved lemon mayo

Mixed Greens with Grilled Cheese Croutons            $11
roasted garlic vinaigrette and candied grapefruit pops

Kimchi Doughnuts        $12
watermelon radish kimchi and almond hoisin sauce

Second Course
Paella Crisp        $17
asparagus saffron broth   

Pinot Grigio Papardelle        $18
roasted cauliflower and pine nuts

Crispy Tofu with Green Ragout        $17
kaffir lime beurre blanc

Carrot Risotto        $16
carrot drops and carrot curls

Stone Ground Grits        $18
pickled shitakes and a tempura poached egg

Dessert
Sesame Caramel Cake        $9
citrus salad, carrot ice cream

Popcorn Pudding        $10
hazelnut caramel corn

Ricotta Fritters        $9
green tomato marmalade, lemon olive oil ice cream

Chocolate Cake        $10
chocolate chili ice cream, sweet potato sorbet

Candied Apple        $9
shiso tempura, green apple sorbet