Menu to Taste

Dirt Candy

Vegetarian · New York · Michelin One Star · Chef Amanda Cohen

One-Michelin-star 100% vegetarian fine dining on Lower East Side by Chef Amanda Cohen (since 2008). Pioneering vegetarian restaurant with playful, innovative dishes centering creative vegetable preparations. Five-course tasting menu ($110, tip included, tax extra) changes seasonally. Vegan version available upon request. Bar seating offers à la carte menu. Sample dishes: stuffed salt-roasted beet with curried chawanmushi, Brussels sprouts tacos, portobello mousse with truffle toast, cabbage hot pot, mushroom croissant, cauliflower chilaquiles dessert. Wine pairing $55, non-alcoholic pairing $45 by beverage director Michael Cherry. Gluten-free accommodations. Tuesday-Saturday 5:30-10:30pm. Reservations via Resy extremely popular.

86 Allen St, New York, NY 10002, New York

  • One Michelin Star

Menu

Tasting Menu

  • Five-Course Tasting Menu (110) — 100% vegetarian five-course tasting with creative vegetable preparations. Seasonal menu changes (currently Fall/Winter rotation). Recent dishes: stuffed salt-roasted beet with curried chawanmushi, Brussels sprouts tacos, portobello mousse with cherries and truffle toast, cabbage hot pot (for 2+), mushroom croissant with mushroom cappuccino, cauliflower chilaquiles (dessert). Vegan version available upon request. Price includes tip, does NOT include tax. Wine pairing $55, non-alcoholic pairing $45.

Wines

  • Orange Wine (Friuli) • Glass (26) — Skin-contact white wine, pairs well with vegetables

Dishes

  • Stuffed Beet (110) — Curried chawanmushi, tamarind beet balls, mint chutney, raita
  • Cabbage Hot Pot (110) — Chinese-inspired (for 2+)
  • Cauliflower Chilaquiles (110) — Savory-sweet dessert preparation
  • Broccoli Dog (32) — Signature broccoli hot dog with creative vegetable toppings
  • Portobello Mousse (110) — Cherries, Asian pears, truffle toast - signature dish
  • Mushroom Tempura (24) — Crispy mushrooms with seasonal dipping sauce
  • Spinach Puff Pastry — With spinach mousse, smoked pistachio butter, dehydrated grapefruit. Source: dirtcandynyc.com
  • Kale Matzoh Ball Soup — Kale galangal broth, stir-fried shishito peppers, pickled okra seeds, poached egg. Source: dirtcandynyc.com
  • Mushroom Hot Dog — Portobello mousse in Danish pastry buns with grilled mushrooms and mushtard. Source: dirtcandynyc.com
  • Carrot Pepperoni Pizza — Carrot juice dough, carrot marinara, carrot pepperoni. Source: dirtcandynyc.com

Cocktails

  • The Great Wave (18) — Japanese whisky, ginger, tamarind, lemon. Elevated Penicillin-style signature cocktail. Fresh produce-driven seasonal creation.
  • California Roll Martini (18) — Vodka, nori-infused sake. Crisp, spirit-forward vegetable-themed cocktail. By beverage director Michael Cherry.

The Experience

Built around the chef's counter. The meal is structured around a tasting menu and a wine pairing. A good fit for dining solo.

Phone: +1 212-228-7732

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