snacks & sides
BASICALLY IT'S CRACK IN BROCCOLI FORM
SERVED WITH MAPLE BUTTER
Grilled onions and scallions with Thai Basil, mint, and fermented black bean dressing
salt-roasted beets with thai green curry
Shanghai Shoots with Fermented Black Beans and Crème Fraîche
A pickle plate of whatever we have that week
PORTOBELLO MOUSSE WITH SAUTEED ASIAN PEARS, CHERRIES AND TRUFFLE TOAST
KALE MATZOH BALL SOUP WITH POACHED EGG AND OKRA
WARM POTATO SALAD WITH OLIVES, BITTER GREENS AND CRISPY JAPANESE YAMS
Ginger & Kale Cake with Mustard Tuile and Smoked Cream Cheese
RAW AND PICKLED FENNEL WITH CARAMELIZED YOGURT ON A CARTA DI MUSICA
BLACK RADISH SPAGHETTI WITH RADISH RAVIOLI AND HORSERADISH
GRILLED AND SMOKED BROCCOLI DOGS WITH BROCCOLI KRAUT AND MUSTARD BARBECUE SAUCE
Carrot Sliders on Carrot Buns
chilis, haricot coco, bell peppers, sichuan tempura king oyster mushrooms
CAULIFLOWER AND CURRY WITH GREEN PEA PANEER, PAPAYA CHUTNEY AND PAPPADAM
bloody mary + grilled carrot + mezcal
bloody mary + green tomato juice
yellow pepper mimosa / or cucumber mimosa / or beet mimosa
with mint cilantro radish filling & whipped goat cheese
waffle with two fried eggs, a layer of melted cheddar & roasted tomatoes
green tortilla, salsa verde, queso fresco & two tempura poached eggs
with squash blossom butter
corn cob jelly, corn butter & bourbon maple syrup
carrot marmalade & labneh
spicy stir-fried broccoli sandwich,grilled pea leaves, with sesame mint & romaine
crispy tofu sandwich with avocado & kimchi
smoked beet sandwich with dill pesto & horseradish
spinach ramen noodle salad, crispy smoked mushrooms, pickled eggs, feta & fermented black bean dressing
Beefeater Gin, Fresh Celery Juice, Seltzer
gin or vodka, pickled radish
MADE WITH MEZCAL, YELLOW PEPPERS, AND GUAJILLO PEPPERS
PROSECCO, CUCUMBERS, CILANTRO
Dark Rum, Kale, Spinach, Pineapple, Lime
BOURBON, ROASTED LEMONS, BEET JUICE
Scotch, carrot, amaro, orange bitters
Bourbon, Fennel, Sparkling Wine
A SHOT OF CHILLED VODKA & A SHOT OF PICKLED BEET JUICE
Ca’ dei Zago Prosecco Col Fondo$48 bottle, $12 glass
An unfiltered prosecco, touched as little as possible by human hands, this is a cloudy blast of fizzy citrus, with more body, more taste, and more spritz.
Domaine Andre et Mireille Tissot Cremant du Jura Extra Brut Rosé$52 bottle, $13 glass
From my favorite French wine producer, this biodynamic rose is super-bubbly and very dry. Worried about headaches from sparkling wines? Worries begone! This tongue-tingler has almost no sugar.
Franz Strohmeier Rosé Sekt$81
Blauer Wildbacher grapes whipped into a bone dry raspberry foam, made champagne style, with the taste of caramel and gingerbread.
Cidrerie du Vulcain Trois Pepins$52 bottle, $13 glass
The hippest drink in Paris right now is also the number one cider in Switzerland. Made from apples, pears, and quince, the pear adds a cooling blast to the cider. It's unpasteurized, naturally fermented and totally delicious.
Brooks Amycas White$38 bottle, $11 glass
A noble blend from a small, biodynamic, family-owned vineyard in Oregon, they started out wanting to make a Riesling but wound up with this Pinot Noir instead. It's all sparkling diamonds and lemonade with a bright poppy edge of muscat.
Vadiaperti Coda di Volpe$42 bottle, $12 glass
This Southern Italian wine has a steely, mineral kick, a smoky taste, and a hint of seawater. Made of coda di volpe (tail of the fox) grapes, It's like drinking a smoldering underwater volcano.
Stadlmann Rotgipfler Anninger$44 bottle, $11 glass
A cult favorite, this Austrian wine is made of 100% Rotgipfler grapes from a biodynamic vineyard. It's got the taste of stonefruit and is round and silky in your mouth.
Audrey et Christian Binner Riesling Ammerschwihr$60 bottle, $15 glass
Rieslings and vegetables are such time-honored pairing that I resisted having a riesling on my wine list for over 7 years. But this natural wine from Alsace tastes like a country garden and I couldn't resist. It’s dry and mineraly, with a big taste of lemons and figs.
Thurnhoff Goldmuskateller 2011$52 bottle, $13 glass
The greatest discovery ever made at Dirt Candy, this wine pours like liquid gold and has a thick, musty smell of grapes, then it lashes your tongue with pine needles.
Dobra Vinice Cuvée Kambrium Veltlin Ryzlink Sauvignon$60 bottle, $15
WARNING: never drink Czechoslovakian wines...except this one. A natural wine that blends Sauvignon Blanc, Gruner, and Riesling grapes, this sounds like the sweetest most tooth-rotting wine ever. But the natural winemaking process keeps it from getting sugary, and the natural funkiness of the fermentation provides a perfect balance to these grape's natural sweetness, resulting in one of our most beautifully balanced natural wines that's perfect for summer.
Hatzidakis Assyrtiko$55 bottle, $14
Greek wines rock! The Assyrtiko grape from Santorini delivers a mouth-watering glass full of the Aegean Sea. Salty, lemony, bright and acidic, it's a wine that's epically heroic and truly Homeric.
Big Table Farm Edelzwicker$64 bottle
A blend of four noble grapes (Pinot Gris, Riesling, Gewurztraminer, Silvaner) this Oregon wine has a big personality that's very dry, a little bit funky, and kind of nutty.
Domaine André & Mireille Tissot Chardonnay La Mailloche$85 bottle
I hate Chardonnay, but this isn't the oaky junk you had at your last gallery opening. Sweet and lingering, like being in love, it's big on citrus and smoke, a golden wine that coats your mouth like 14kt honey.
Zuccardi Serie A$40 bottle, $10
Bonarda grapes don't get any respect, but this Argentinian wine from a small, family-owned vineyard deserves it. Dark and leathery, with a long, earthy finish, great tannins, and the taste of root vegeables, it tastes like the ultimate farmer's wine.
Anita & Hans Nittnaus Blaufränkish$44 bottle, $11 glass
If you know Blaufrankish, you love Blaufrankish. If you don't know Blaufrankish, this is the place to start. Creamy, smooth, slightly peppery, with a little bit of slate and limestone, it's as well-rounded and high-performing as a Harvard application.
Domaine des Sablonettes Les Copains Anjou$44 bottle, $11
Ancient, black Grolleau grapes usually make rose' but in this natural wine from the Loire valley they Hulk out to make a big, rustic, super tannic, juicy wine.
Remi Dufaitre l’Air de Rien 2013$55 bottle, $14 glass
From the Beaujolais region, made of 100% Gamay grapes, this wine is like the perfect French exchange student who moves into your house: friendly, silky, fresh, and sweet, without being heavy or overbearing.
Heitz Cellar Grignolino 2012$60 bottle
Made of 100% Grignolino grapes, this California wine is a fiesta of tiny bubbles in your mouth. A smooth jam of currants, tomatoes, and raspberries, it smells a bit dusty, but it's super alive, waking up your mouth like an alarm clock.
Churchill Estates Touriga Nacional Douro$64 bottle, $16
Normally used to make Port, the Touriga Nacional grape is 100% responsible for this thick, herbal Spanish wine. Rich and smooth, it's like drinking a glass full of smoked chocolate rocks.
Clos de Trias Vieilles Vignes 2007$75 bottle
This natural wine is 100% Grenache grapes, and it's a big glass of midnight that lands on your table and wraps you in its cape, like Batman. Or Dracula. A perfume of raspberry hides a deep, complicated heart of darkness.
Jalapeño Hush Puppies
The ultimate fusion of Canadian and Southern cuisine. Maple butter from Canada meets hush puppies from down South and the result is a dish that's been on the Dirt Candy menu since 2008.
Grilled Onion Salad
Grilled onions and scallions with Thai Basil, mint, and fermented black bean dressing
Why have fries when you can have these instead? Salt-roasted beets fried in a corn-meal batter and served with our Thai green curry sauce that tastes like Thailand's version of ranch dressing, it's snack food elevated to the level of a street drug: totally addictive.
Our Shanghai Shoots are loosely based on bagna cauda with a Chinatown twist. Bagna cauda is a warm, salty Italian dip made with anchovies that’s served in cold weather (especially at Christmas and New Year’s). This version uses preserved black beans because they’re delicious and we’re in Chinatown. They're served on Shanghai shoots, which are a bit like baby bok choi, and come with housemade creme fraiche.
Tama Matsuoka Wong is a lawyer-turned-forager who works for Daniel Boulud, and recently she started stopping by Dirt Candy and dropping off what she's picked that week. This salad is only available when she's just visited, so ask your server. Ingredients vary, based on what she can find in the mountains and forests of upstate New York, but so far they've included honeysuckle, Queen Anne's lace, lamb's quarters, knotweed, wild mint, wisteria, vetch, and artemisia.
I never wanted to embrace the pickle plate, but these were too much fun to pass up. Meet Dirt Candy's Whatever Pickles, a new addition to our menu which is whatever we find pickling in the walk-in that week. Sometimes they're crosnes (aka Chinese artichoke, or tiny tubers), like you see in the photo. Sometimes they're Jerusalem artichokes. But they're always a crunchy and delicious plate full of mystery!
A slightly fancier version of the dish that became the signature dish at the original Dirt Candy. I really wanted to find a way to make vegetables taste as rich and unctuous as possible, and the much-maligned, out-of-fashion portobello mushroom turned out to be the perfect vehicle for this smooth cascade of rich flavors. We do terrible things to portobellos to turn them into mousse - they get tortured for days - but at the end it's worth it. Instead of serving the dish with compote, at the new Dirt Candy we serve it with cherries and Asian pears, and tiny rounds of truffle toast. And, instead of a being a cube, the mousse comes in spheres because life's too short to stick with just one shape.
Here's some more information about the dish from when I first put it on the menu at the original Dirt Candy space.
Kale matzoh balls served in kale galangal broth with stir-fried shisito peppers and red amaranth. Topped with pickled okra seeds, micro cilantro, and a poached egg. Matzoh ball soup is supposed to be comforting, and there's nothing more comforting to me than a poached egg slowly dissolving into a warm, rich, spicy soup.
It's incredible how much the taste of a vegetable seems to change when you cut it differently. In this potato salad, we spiralize potatoes to turn them almost into noodles. They're served warm, with yuba (tofu skin), bitter greens, olives, green apples, and they're topped by crispy Japanese yams that take 24 hours of special marinating to make them this crunchy.
This dish is inspired by three other potato dishes: Eastern European latkes, Sichuan vinegar potatoes, and Irish colcannon. I cook my potatoes in vinegar (like in the Sichuan dish). Latkes go best with apples and sour cream, which are components in the dish, and Colcannon is served with bitter greens, which are another component of the dish. If you want to read more about Potato, here's what I wrote about the dish when I made it at the original Dirt Candy.
Rutabaga is a tough vegetable and I've been trying to figure it out for years. The only thing most people know about it is that they don't like it, and it has the flavor of a bitter, angry sweet potato. I wanted to take an ugly, unloved vegetable and make it pretty - that’s why I finally decided to turn it into a savory cake. It's a hearty, Midwestern root vegetable so it goes well with sausage flavors, German flavors, flavors like mustard and sage.
It's a ginger sage cake, with rutabaga mousse and rutabaga cream (it’s the texture in the center of the cake). Smoked cream cheese balances the bitterness of the rutabaga and the rutabaga balls on top are roasted then warmed in brown butter (because you need to eat actual pieces of rutabaga in a rutabaga cake) and there's a mustard tuile inside the cake to bring some sausage flavors and crunchy texture. The huckleberries are there for some sweetness but mostly for a bite of acid. And the nest has pickled rutabagas in it, because I want to get as many different versions of rutabaga into this as possible.
Raw, pickled, and caramelized fennel sliced thin and served on a carta di muscia (which is just a fancy Italian way of saying "cracker"), on top of a layer of caramelized yogurt with grilled and compressed white and black beans, and drizzled with fennel frond oil. This is a delivery system for the true taste of fennel, but even people who think they hate fennel find themselves loving this dish. Sometimes a vegetable has just been cooked badly for so many years that it takes me a while to figure out how to bring out its best flavor, and then I have to convince the people who've been burned to give it another chance.
Spaghetti made with black radishes and charred radishes, served with spiralized radishes, lightly fried radish ravioli stuffed with radish greens pesto, horseradish, and a creamy labneh sauce. Spring on a plate, it's a warm, peppery, crunchy, luxurious bowl of good feelings.
One of the most complicated dishes we make, first we trim broccoli stalks, then smoke them, grill them, and sautee them in broccoli oil. They're served on homemade Japanese milk bread buns, along with some broccoli puree, housemade broccoli kraut, and Carolina mustard-based barbecue sauce. They come with dehydrated salt and vinegar broccoli rabe chips.
The only burger you'll ever need, these are my carrot sliders on all-carrot steamed buns with a special sauce. They come with a carrot ribbon salad featuring pickled chilis, fermented bamboo shoots, julienned ginger, and sesame lemon dressing.
Mexican cooking is incredibly complex and layered and this is our take on an aquachile, a broth with a lot of depth, that we use to cook haricot coco beans, which are the tiniest white beans I could find. It's served with doughnut cut fresh pepper rings, and king oyster mushrooms that are battered with Sichuan peppers and tempura, and cucumbers and avocado. There's a pepper cress salad, too, in order to let you taste every different combination of peppers — black peppers, red peppers, yellow peppers, Sichuan peppers, orange peppers, pepper cress, guajillo peppers, ancho peppers — without blowing out your taste buds with heat.
Cauliflower dumplings with green pea saag and our homemade curry mix, served with papaya chutney inside a pappadam round. It's a subtle dish, where the flavors waft out like perfume on a summer evening, and the curry is a light scent rather than a heavy sauce.
Cabbage Hot Pot
For two or more people, this is our version of Chinese hot pot. A kettle of smoked cabbage broth is served warm at the table, alongside a selection of sauces and accompaniments so you can create your own soup, however you want it.
It comes with ramen noodles made of cabbage and kale, lotus root, ginger kimchi and spicy watermelon radish kimchi, pickled ginger, raw radishes, fresh cilantro and mint, sesame fu, grilled cabbage, sesame braised cabbage, homemade chili oil, black vinegar, and soy sauce.
You'll never trash talk cabbage again after tasting how good it is in this hot pot.
Brussels Sprout Tacos
Brussels sprouts tossed in Mexican
bistek sauce and served on a sizzling stone with iceberg lettuce wrappers and accompaniments so that diners can make their own tiny bites that are one part Chinese sung choi bao and one part strange Mexican tacos.
The accompaniments are usually: smoked avocado, pickled red onion, cotija cheese, radishes, crispy brussels sprout leaves, tortilla strips, pickled jalapenos, salsa verde, and crema.
A mighty goblet of electric green celery juice paired with a blast of gin. The cold weather cure for anything that ails you.
We were trying hard to make a radish cocktail — too hard. Suddenly, we dropped a pickled radish into a classic martini and we had a drink that turned light pink, too on an amazing savory flavor, and tasted like a classic cocktail right out of the 1920's. Behold: the radish gibson. Radishes retain their flavor when pickled a lot more than onions, which lose their bitterness when you pickle them and get all soggy. But pickled radishes stay crunchy and they stay peppery. Our gibson is salty, peppery, and slightly dangerous because you finish one and want to have five more.
Save that tequila for spring break, at Dirt Candy we love mezcal, tequila's dark n' smoky, more sophisticated cousin. This riff on a margarita is jumping with yellow bell pepper juice (it takes us almost a case of yellow peppers to make eight margaritas) and the rim of the glass is dusted with salt, pepper, and guajillo pepper because why not?
A sparkling spritzer with the cool taste of cucumber, the sharp snap of cilantro, and the intoxicating bliss of prosecco. Have one, have twelve. The Poolside Breeze: You're in the Driver's Seat Tonight.
Kale Jungle Bird
Dark Rum, Kale, Spinach, Pineapple, Lime
We roast whole lemons with vanilla until they're charred and smoky, then mix them with fresh beet juice and Kentucky bourbon and serve it to you over ice because you've had a hard day.
Scotch, carrot, amaro, orange bitters
Johnnie Ryan Ginger Beer and Goslings Black Seal Dark Rum
For years, this has been our after-work drink of choice while cleaning the kitchen. Now you, too, can taste the late night magic.
Celery Cheesecake Roll
CELERIAC ICE CREAM
Carrot Meringue Pie
Candied Carrot Chips, Sour Cream Ice Cream
Onion Chocolate Tart
Smoked Almond Ice Cream
Popcorn Ice Cream
Cucumber Semifreddo Pie
a cucumber semifreddo pie with blueberries, labneh, and cucamelons
Not just an omelette, this is six to eight layers of egg excitement alternating with layers of whipped goat cheese, radish, cilantro, and mint. It comes with either a side salad or potatoes, and can we just take a moment to consider Dirt Candy's potatoes? These are not those soggy, watery, weak potatoes that pass as hash browns at other brunches. Our potatoes go through a 48-hour, top secret process so that what arrives at your table is a crispy, crunchy, starchy shell concealing a soft, white, steaming interior.
The most intense breakfast item that can be legally served in New York City, this is our version of the best dish served at the late, lamented Royal Canadian Pancake House, and it is a warning shot fired over the bow of America that Canada is coming, and it will rule breakfast.
Green Huevos & No Ham
Two tempura poached eggs (crispy on the outside, soft and runny on the inside), served on top of our homemade green tortillas, an slathered in our salsa verde.
A plateful of Zucchini Pancakes topped with Squash Blossom Butter and served with Maple Syrup.
Corn French Toast
It looks like ordinary French Toast, but this is Corn French Toast, served with tangy Corn Cob Jelly and Bourbon Maple Syrup, just to help you take the edge off.
Granola bowls are one of those dishes that you want to like, but it's so boring at most brunch places that you want to shoot yourself. Not here. We promise. Straight out of the Dirt Candy kitchen lab comes sweet and crunchy carrot granola, topped with a dollop of slightly salty, slightly sour, smooth and creamy labneh, topped with our fresh carrot marmalade.
Spicy and soothing, hot and cool, soft and crunchy, The Greens is a complicated sandwich and no one can understand it but your mouth. Spicy Stir-Fried Broccoli served with smoky Grilled Pea Leaves, Sesame, Mint, and then some crunchy, refreshing Romaine Lettuce between two slabs of bread...saying it's a Broccoli Sandwich is like saying that the Sistine Chapel has a nice paint job.
Our homage to the tofu sandwich that vegetarian kitchens around the world slap out in five seconds flat, this is our riff on what should be a classic sandwich. Tofu is breaded and fried, the bread is piled high with our homemade cabbage kimchi, and then we serve it with rich and smooth slices of avocado.
As a kid, I loved pastrami sandwiches, and this is my attempt to recapture that sharp and spicy and smoky flavor. Thin-sliced Beets, smoked and served with Dill Pesto and Horseradish on grilled bread, it's not supposed to taste like pastrami (only pastrami can taste like pastrami, duh) but it's supposed to conjure up that same feeling of eating a dripping, juicy, savory sandwich that puts your taste buds into overdrive.
Spinach Ramen Salad
Our brunch salad is not the sad salad that most restaurants pull out of their walk-in that got made the night before and stored in buckets. Our Spinach Ramen Salad is ramen noodles made from spinach dough, dehydrated spinach leaves, a pickled egg (pickled in beet juice because normal pickles are for losers), and crispy smoked mushrooms. This is not even a salad. It is a religious experience in a bowl. Just for you!
This array of sweet and delicious baked goods have been designed to drive you insane. Who knew that onions went perfectly with chocolate? Or that beets made delectable coffee cake? Or that fennel sticky buns could be so addictive? Baked in-house, this dish is designed to smack you right across your love hole.
Red Pepper Fritters
Baked in the Dirt Candy ovens, these tiny tornadoes of taste are like the apple fritters served in doughnut shots across Los Angeles, only cuter, filled with red pepper jam, and not in LA.
The King of Biscuits, we bake them every morning until they're hot and flaky. Served with jam made of green tomatoes and basil butter that is so addictive it's already being sold on the street in $5 vials.
It's a Bloody Mary made with the juice of green tomatoes and vodka so it's sour and sharp and tangy, like that jealous feeling all other brunches have about Dirt Candy’s brunch.
Mimosas disappoint you because they are made of fake orange juice and cloyingly sweet. But not here! Made with freshly juiced vegetables, our Mimosa Madness program offers a changing line-up of mimosas. You can have a mimosa made with yellow peppers that have been reduced to their juicy, tongue-tingling essence. Cool and soothing cucumber mimosas made with cucumber juice. Or earthy beet mimosas made with beet juice.