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Big Candy’s Got Money!

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The new Dirt Candy keeps emerging from my dreams and inching closer and closer to reality. Kind of like Freddy Krueger.

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The latest proof that this is no dream, this is really happening?

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Deposit Slips2

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New Dirt Candy’s bank accounts are OPEN!

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Our Beets Can’t Be Beat

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Last summer I started thinking about beets and beatings and I realized that I wanted to make an aggressive dish. A really aggressive dish. The kind of dish that throws people up against the wall and gets all crazy and in their face but in a totally lovable way, like Murdock on the A-Team. And so I made beets. These beets.

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Beets

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Good health to you, Sid Caesar!

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Sid Caesar passed away this week, so I wanted to share a bit of his show. It’s Sid Caesar, Imogene Coca in a great hat, and I think Carl Reiner is the waiter. Good health, to you!

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The Truth About Brussels Sprouts

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Winter isn’t just coming, it’s actually here in a serious way, and that means that while technically you can eat brussels sprouts all year round (since growing seasons don’t actually exist anymore) sprouts are now an unstoppable force and sometime in the next two months you’ll be confronted with them on your plate, staring up at you with their brussely eyes.

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They’re watching you…

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Considering how much people hate brussels sprouts, it’s no surprise that they arrived in North America courtesy of the French. Originating in Louisiana, these miniature cabbages started growing all over the place and their hardiness and high nutritional value resulted in them being forced down the throats of millions of horrified children all over the continent.

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These days, brussels sprouts are regarded as culinary poison, but it doesn’t have to be this way. They’re actually the best vegetables of the winter, and the problem lies not with them but with us: we don’t know how to cook them.

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Vegetables Get Dirty

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What do we do in the kitchen during service? Now the shocking truth can be revealed. The kitchen crew at Dirt Candy shoots vegetable porn in the kitchen…while innocent diners are eating their meals just a few feet away!!!

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Dirt Candy Was in Idaho

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One of the fun things about owning Dirt Candy that I never expected is to wake up and find pictures in my inbox of Dirt Candy food that folks have made at home. It’s so awesome to see how people are taking what I’m doing and doing something totally new with it. But Andria Friesen in Idaho stepped up her game in October 2013 by holding an entire Dirt Candy dinner. She does these dinners as an annual event, always focusing on one chef, and after eating at Dirt Candy during a visit to New York, she picked Dirt Candy.

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And made a portobello mousse brain.

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Idaho3

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Dirt Candy Birthday Toast!

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The last week of Dirt Candy’s 5th Birthday Party is here! This week, from 1/28 to 2/1 we’ll have Mushroom Toast on the menu. This is my riff on Hong Kong’s famous snack, Shrimp Toast.

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MushroomToast

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Born in Hong Kong, shrimp toast became an Australian snack favorite and a staple of Tiki-themed menus in Polynesian restaurants across America in the 1960′s. My version has replaced the shrimp with shiitake mushrooms, water chestnuts and Chinese chives (along with a bunch of other secret ingredients). The ingredients are chopped fine, spread on triangles of bread, then deep fried and served with a spicy chili garlic sauce. They’re the kind of thing I could eat about a dozen of at once, which makes sense. If doughnuts are just sweet fried bread for dessert, then Mushroom Toast is just savory fried bread for dinner. What could be better?

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Carrot Cake is coming…

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I feel very strongly that a dessert isn’t a dessert unless it’s got chocolate in it somewhere — to hell with bowls of berries and candied kumquats. But there’s one vegetable that’s crept into my heart via the dessert menu, and that’s the lowly carrot, sweetest vegetable in the garden. Right now I’m working on a version of carrot cake that I think is going to be a lot of fun. Here’re some rough photos to give you an idea of the state of the dish.

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CarrotCake2

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CarrotCake1

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Return of the Kimchi Doughnuts

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The Kimchi Doughnuts are back! A longtime favorite appetizer, they were voted by Dirt Candy diners as the dish they’d most like to see make a re-appearance. So, for one week only (1/21 – 1/25), Kimchi Doughnuts with watermelon radish kimchi and cilantro will be back on the Dirt Candy menu. And, as far as I’m concerned, it’s “doughnuts” not “donuts.” Because they’re “nuts made of dough” not “do my nuts.”

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doughnuts

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Big Candy in the Raw

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In case anyone’s curious about what the new Dirt Candy space at 86 Allen Street looks like, here are some photos of the space in its raw, demolished state.

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86Allen4

Right now my life consists of meetings with consultants, and architects,
and engineers, and telling them all that I want to keep those
steel I-beams in place. I think they’re cool. Everyone
else thinks I’m crazy.

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86Allen1

This place is huge. I actually find it pretty
intimidating. What am I going to do with all this room?

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86Allen2

Believe it or not, that long, curved, skinny pipe in the middle
of the photo CANNOT be moved (it’s gas) and so I have to
build my restaurant around it unless I want to spend almost
$100,000 more than I planned.

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86Allen3

This wall of windows is what sold me on this place.

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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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Spinach $13
spinach & grapefruit mille-feuille,
with smoked pistachios and ricotta

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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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