NYC: Dinner at Dirt Candy – A Vegetable Restaurant

Dirt Candy is one of the most interesting vegetarian restaurants I’ve been to. The food isn’t just plant-based—it’s beautiful, creative, and genuinely delicious. I had been for brunch back when they still offered it, but this was my first time going for dinner. I went with Tina, and here’s what we had:

First Course – Potato
The first course was potato pierogies, and it ended up being both mine and Tina’s favorite. Instead of dough, the pierogies were wrapped in thin slices of potato, filled with creamy mashed potatoes and caramelized onions, and topped with crème fraîche and seaweed caviar. The flavors and textures were spot on – and the seaweed caviar added a delicious, salty depth that really brought the dish together. So delicious!

Surprise bite:
After the pierogies, the kitchen sent out a little snack – onion macarons filled with scallion cream cheese, served alongside an onion salad with a fermented black bean dressing. A fun combination of sweet and savory. Unexpected, but it worked!

Second Course – Celery
This course featured celery takoyaki – little crispy balls with sautéed celery instead of octopus, served with a housemade bulldog sauce, celery miso soup, and a refreshing celery oroshi. Crunchy on the outside, soft and savory on the inside – just how takoyaki should be.

Another surprise:
Right after the takoyaki came a Beet Cordon Bleu with a rich and creamy Swiss cheese hollandaise. It looked a little like a croquette, with a crispy coating. Super indulgent and really delicious.

Third Course – Kale
This might’ve been the most beautiful dish of the night. The kale-flavored Korean rice cakes sat in a smoky lacinato kale broth and were served with housemade lollipop kale kimchi. I loved everything about it.

Fourth Course – Cabbage
Pickled cabbage with yuba, avocado and cumin. I’m not usually a fan of cumin, so I had mixed expectations going into this one, but it turned out to be a really well-balanced and flavorful dish. Definitely a positive surprise.

Fifth Course – Winter Squash
Dessert was a winter squash French toast topped with whipped goat cheese, seeds, nuts, and winter squash sorbet. It sounded a bit unusual, but the flavors worked so well together.

The restaurant has both a Michelin star and a Green Michelin star, which is awarded to places that focus on sustainability, think local ingredients, low food waste, and fair working conditions.

The tasting menu which changes with the season is $110 including five courses and little surprises from the kitchen. Tips are included, making it one of the most affordable Michelin-starred meals in the city. The vibe is relaxed, the service warm and attentive, and the staff takes time to explain every dish.

I recommend getting a seat at the bar, where you can watch the open kitchen and see how each dish is plated with the kind of precision that’s almost hypnotizing.