Where are you? What are your hours? How do I get there?
All that info is available right here.
I have dietary restrictions. What can you do for me?
Vegan? Just tell your server when you sit down. All our dishes can be made vegan.
Gluten-free? Just tell your server when you sit down. Several appetizers and entrees can be prepared gluten-free. For brunch we have fewer options for our gluten-free guests.
Allergies? Tell us when you make a reservation and we'll do our best to accommodate you. It's probably best to give us a call (212.228.7732).
Do you serve alcohol?
Yes, we serve every alcohol you can imagine, from beer, to wine, to hard liquor, both brown and clear. Our cocktail, wine, and beer lists are here.
Can I be your intern?
We want that to happen, too. Just send an email to email@example.com with a resume attached or a letter to let us know your current level of experience. Someone will get back to you.
Do you sell cookbooks? What if I require Dirt Candy merch?
Your wish is our command. Head on over to the Dirt Candy Store to get signed cookbooks, tote bags, and t-shirts in every color of the rainbow (black or white only). We also sell cookbooks, tote bags, t-shirts, and gift certificates at the restaurant.
Do you sell gift certificates?
Those are in the Dirt Candy Store too!
Why don't you take tips? And why are your prices so high?
I’ve gone deep on the math and the reasons elsewhere, but the short answer is that I want to pay all my employees a better wage, and the only way to do that is to eliminate tipping and raise my menu prices by 20%. Your meal still costs the same amount of money, only now instead of hiding 20% of the cost of your meal as a “tip” or “admin fee” it's right there in plain sight. This allows me to raise the salaries of all my staff, from my dishwashers to my cooks to my servers.
If it's so hard to get a reservation why do you sometimes have empty tables?
I get that it can be frustrating to score a reservation at Dirt Candy and see some empty tables in the dining room but, trust me, there's a reason. Sometimes there's a no-show or a last minute cancellation, but more often the reason is that I don't want to rush my diners, so everyone gets their table for around 2 - 3 hours. That means if a reservation ends at 7:30 we may not have a reservation at that table until 9pm and because I don't want to jam someone in for only 90 minutes that table will sit empty until the 9pm reservation shows up. Trust me, I want my tables full every second of every night, but managing reservations is playing Tetris with tables and sometimes a few of them sit empty for the greater good.