Dirt Candy
| Dirt Candy | |
|---|---|
 | |
 | |
  Location within Manhattan | |
| Restaurant information | |
| Established | 2008 |
| Owner(s) | Amanda Cohen |
| Chef | Amanda Cohen |
| Food type | Vegetarian |
| Rating |  Michelin Guide[1] |
| Street address | 86 Allen Street, in the Lower East Side, Manhattan |
| City | New York City |
| Postal/ZIP Code | 10002 |
| Country | United States |
| Coordinates | 40°43′05″N 73°59′27″W / 40.717929°N 73.990738°W |
| Website | dirtcandynyc.com |
Dirt Candy is a vegetarian restaurant in the Lower East Side neighborhood of Manhattan in New York City. Chef and owner Amanda Cohen opened the restaurant in a small East Village space in 2008, and moved to its present location in 2015. It has received critical attention for its creative dishes which often focus on a single vegetable.
History
[edit]Amanda Cohen first opened Dirt Candy in Manhattan's East Village, with a small 18-seat space on East 9th Street, in October 2008.[2][3] The name is based on Cohen's view that vegetables are "candy from the earth".[2] Cohen is not a vegetarian, but loves vegetables and has a negative opinion of most other vegetarian restaurants for their lack of creativity and politicization of the food.[4]
In 2015, the restaurant moved to a larger space on Allen Street in the Lower East Side. With the new location, the menu expanded, a bar was added, and Cohen began a policy of no tipping, instead adding 20% surcharge to every check and paying employees a fair living wage.[3][5]
The restaurant disposed of its a la carte menu in August 2017, instead operating with only a two-tiered tasting menu.[6] Cohen said it was because she wanted the dining experience to be a special occasion.[7]
Reception
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Dirt Candy has attracted critical attention for the quality, creativity, and presentation of its food. The New York Times described Cohen as "waging war on the 'eat your vegetables' mind-set" with "vegetable cookery that is original, clever, visually arresting and, above all, a lot of fun to eat."[8]
Several reviewers have commented on the name. In one of the earliest reviews, The New Yorker's Kate Julian wrote that, in contrast to the earthy-sounding name, the food and decor "evoke some utopian future where the people have renounced not just meat but also soil, in favor of brightly colored, hydroponically grown produce."[4]
The New York Times wrote a mostly positive write-up a few months after it opened, praising the food as "artfully composed" but criticizing its lighting.[9] Its longer review in 2012 gave it two stars ("very good").[8] It has appeared on several publications' lists of best restaurants in the city. New York Magazine ranked it top restaurant in the Lower East Side in 2018, calling its food "careful, complex, and delicious, but not overly science-y".[10]
Dirt Candy has also received some attention for Cohen's outspokenness on food and restaurant industry issues. She has advocated for greater coverage of women chefs, notably writing a critical response to Time magazine's "The Gods of Food" feature, which included in its list of "gods" only male chefs.[11][3] In the blog that she kept from the restaurant's opening in 2008 until 2014, she frequently responded to reviews, offering rebuttals and counter-criticism. For example, she took issue with an early, mostly positive write-up in The New York Times, in particular objecting to its negative description of the lighting, the conduct of its photographer, and for generally reviewing restaurants too soon after opening.[12][13]
Cookbook
[edit]In 2012, Cohen worked with her husband, writer Grady Hendrix, and artist Ryan Dunlavey to publish Dirt Candy: A Cookbook.[14] Pete Wells noted Cohen's consistent use of humor in his New York Times review, in her interviews, through her blog, and visible in her professional work such that a "cookbook in comic-book form [seems] not just sensible but inevitable."[8]
Emily Weinstein of The New York Times Diner's Journal wrote that the book is "not a straight cookbook, nor is it a memoir. Instead, it's a transparent, sometimes triumphant, more often self-deprecating look at how the restaurant runs, including the agony of working with contractors to build the 350-square-foot East Village space and why a salad is $14."[15]
See also
[edit]References
[edit]- ^ "Dirt Candy – New York - a MICHELIN Guide Restaurant". Michelin Guide.
- ^ a b Vallis, Alexandra (October 29, 2008). "Dirt Candy Brings Sweet Veggie Dishes to the East Village". GrubStreet. New York. Archived from the original on January 29, 2018.
- ^ a b c Gordinier, Jeff (February 24, 2015). "Little Sprout Grows Up". The New York Times. Archived from the original on September 9, 2017.
- ^ a b Julian, Kate (January 26, 2009). "Dirt Candy". The New Yorker. Archived from the original on January 28, 2018.
- ^ Fabricant, Florence (February 3, 2015). "Dirt Candy Finds More Room". The New York Times. Archived from the original on January 28, 2018.
- ^ Carlson, Jen (August 16, 2017). "Dirt Candy Is Changing & You Should Embrace It". Gothamist. Archived from the original on November 5, 2017.
- ^ Levy, Nicole (August 16, 2017). "Dirt Candy chef Amanda Cohen wants her dinner tasting menus to put on a 'show'". AM New York Metro. Archived from the original on January 29, 2018.
- ^ a b c Wells, Pete (November 27, 2012). "Like a Kid in a Vegetable Store". The New York Times. Archived from the original on February 3, 2018.
- ^ Schwaner-Albright, Oliver (March 10, 2009). "Dirt Candy Tastes Better Than It Sounds". The New York Times. Archived from the original on January 28, 2018.
- ^ Weedman, Mary Jane (January 24, 2018). "The Absolute Best Lower East Side Restaurants". GrubStreet. New York. Archived from the original on January 29, 2018.
- ^ Cohen, Amanda (November 8, 2013). "Amanda Cohen on Time Magazine and Female Chefs". Eater. Archived from the original on January 29, 2018.
- ^ Vallis, Alexandra (March 16, 2009). "Dirt Candy Owner Lashes Out at Times Dining Section". GrubStreet. New York. Archived from the original on January 29, 2018.
- ^ Cohen, Amanda (March 13, 2009). "Reviews Reviewed: The New York Times". Dirt Candy Blog. Archived from the original on January 28, 2018.
- ^ Cohen, Amanda; Dunlavey, Ryan; Hendrix, Grady (2012). Dirt Candy: A Cookbook. New York: Clarkson Potter. ISBN 9780307952172.
- ^ Weinstein, Emily (August 16, 2012). "Q & A: Amanda Cohen of Dirt Candy". The New York Times. Archived from the original on October 19, 2017.
External links
[edit]- Dirt Candy
- The Art of Plating, a New York Times video about Cohen's presentation strategy