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2 Goodbyes and 1 Hello

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It’s always sad when people leave Dirt Candy. This past Saturday night was the last service for two people: Emily, who’s been my sous chef for the past 6 months, and Diana who’s been my server for close to 2 years. Emily came on board from Northern Spy Co. after Jesus left and she dealt well with having to replace my sous chef of many years. She’s decided it’s time to move on and do something else, and I’m grateful she’s stuck around this long to help train my new sous chef (more on him in a minute).

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How we say goodbye at Dirt Candy: 5 mini-bottles and 1 tiny cup
(a gift from our intern, Nin).

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I’m really sad to see Diana go. It’s weird to meet someone who is a server prodigy, but she was born with a strange superpower that gives her complete control of dining rooms. I’ve only seen her mess up someone’s order 3 times in the over 18 months she’s been here, and I’ve never seen someone who can keep the service craziness so neatly compartmentalized in her mind without getting stressed out. If I could keep her here forever, maybe chained up in the basement, and not get arrested, I would do it.

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Diana with our equally amazing dishwasher, William.

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But Diana has fallen in love with New Orleans and decided to move there for a bit. She’ll come back to the city eventually and there’ll always be a place at Dirt Candy for her. (Evidence in support of the “She’ll come back eventually” theory: Kristen, my first and much-loved server recently started working in the kitchen, training on prep and hopefully one day working on the line when needed. She’s also going to be waiting on tables in the upcoming months.)

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Diana’s goodbye dinner was at Del Posto where the amazing
Brooks Headley made her this farewell cake.

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It’s not all people leaving and me crying, however. Last Saturday night was also the first service for my new sous chef, Travis. He worked at a bunch of teppanyaki restaurants in Atlanta before moving here but has sworn not to juggle spatulas, toss shrimp into anyone’s mouth or build an onion ring volcano unless I start paying him a lot more money.

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Travis, pointedly not catching an egg in his hat.

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So two people leave, one person arrives, and the Circle of Life continues.

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What I think about on my days off

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I’m actually kind of worried that I might be paying William, my dishwasher, too much.

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He says he only bought it
because it gets great gas mileage.

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How to Win Our Undying Love

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Want to know how to get our undying love at Dirt Candy? Make us things! Like our regular customer Elyse who made Dirt Candy buttons for our anniversary.

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Even Hobbles, our 2-D restaurant cat, got in on the action.

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Vegetables are now Pizza!

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Dirt Candy is 100% committed to serving vegetables and only vegetables but now, in a gift from America’s Congress, pizza is classified as a vegetable. That’s right! So expect a host of delicious new dishes to hit my menu over the next few weeks:

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What time is it?
It’s vegetable time!

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Vegetable salad!

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I can’t wait to make my mashed potatoes and vegetables!

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Vegetables and eggs!

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Mmm…rice and vegetables.

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Vegetable fries!

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For dessert: vegetables and fruit!

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Unless it’s your birthday. Then you get
my delicious all-vegetable birthday cake.

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A special vegetable dish I’m working on
for Valentine’s Day.

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Spaghetti with a side of vegetables.

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Or maybe you like your spaghetti WITH vegetables?

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Vegetable soup.

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Vegetarian corndogs are healthy
if you serve them with vegetables.

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Don’t worry, I’ll still be experimenting with presentation,
like this stacked vegetable plate.

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And I’ll still be making dishes that layer vegetables
with other vegetables.

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I’ll be serving two styles of veggie burgers. Like this…

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…and like this!

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But all my dishes will still be made of vegetables
and vegetables and vegetables and nothing but vegetables.

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Thanksgiving Hours

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I’m Canadian and so my Thanksgiving isn’t the same as American Thanksgiving. In Canada it’s the second Monday in October and it’s all about Martin Frobisher and the Kitchener-Waterloo Oktoberfest parade. However, I live in America now, so I have to make some grudging allowance for Thanksgiving USA.

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Dirt Candy will be closed on Thursday, November 24 for Thanksgiving but we’ll be open during our normal hours for the rest of that week (Tues – Sat, 5:30pm until closing). See you down here! And in celebration of the holiday, here’s the trailer from Eli Roth’s THANKSGIVING:

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This year there will be…no leftovers.

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menu


Menu

Snack

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Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Cucumber $12
roasted cucumber hot and sour soup,
black sesame, garlic chili oil, wood ear
mushroom, cucumber jelly

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Tomato $13
tomato cake with smoked feta,
yellow tomato leather, herb puree

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Potato $12
warm potato salad, crispy Japanese
yams, grilled sweet potato, olives,
bitter greens, apples

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Entrees

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Beets $20
salt-roasted beets, thai green curry,
beet gnocchi, whipped coconut galangal cream

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Pepper $18
fennel & pepper tofu,
parsley spaetzle, grilled
yellow pepper broth,
mustard crumbs

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Broccoli $21
smoked broccoli dogs,
broccoli kraut, salt &
vinegar broccoli rabe

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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone

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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate

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Popcorn Pudding$11
salted caramel corn

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Celery Cheesecake Roll$10
celeriac ice cream, peanut filling,

& candied grapes

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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