DIRT CANDY does delicious vegetarian (or vegan) in NYC (11-24-23)

 We had tried to take Samuel two years ago to return to DIRT CANDY after a covid hiatus as it is truly our favorite vegetarian dining destination in New York, but sadly they had a codi outbreak and closed that night. It took two years for the three of us to be back in NYC together and we returned last night for the fabulous $105 tasting menu (also available in vegan option) and settled into the warm crowded dining room on a chilly NY post-Thanksgiving Day. Our server Brian explained that virtually none of the cocktails were not sweet, so we decided to try the California Roll, a yummy horseradish-infused vodka martini with nori-infused sake, white soy, avocado oil and pickled ginger. It's a great variation of a dirty vodka martini and we both loved it as Sam did his Celery-Lime vegetable pop (soda). He switched to a Carrot-Lemon Ginger Veggie pop later on and we moved on to a superb Foradori Vignetti delle Dolomiti Teraldego Rotaliano(red from northern Italy where we just visited) in Alto-Adige.

The menu is technically 5 courses fir $105 but there are two "gift" courses, and each dish is truly a winner on its own. Each course has a featured vegetable ingredient as well creating a journey through the garden. CELERIAC was first in the form of a tasty Celeriac Latke with Pink Apple, Seaweed Caviar, Creme Fraiche and some slices of miniature onion(was it shallot?)--all the photos are in Facebook as usual. We oohed and aahed at this tasty latke giving me new ideas for Hannukah in 2 weeks! 

Dane arrived from the kitchen with our first gift of Brussel Sprouts Carpaccio which were sliced thin leaves fermented in Koji with Caperberries and Pistachios. Once again, this dish burst with flavors and really excited the palate with the wonderful, fermented leaves.

BEET was next in the form of a gorgeously constructed Napoleon or Beet Strudel with layers of red sumac on top, yellow beet & saffron in the middle and tahini mousse on the bottom (hence red, yellow and beige) all topped with salt-roasted beet balls and sorrel. A beautiful presentation that would have enticed even those who do not like beets.

Gift #2 was Parsnip Fundito served in a miniature cast iron pan topped with melted Oaxaca cheese over a parsnip puree and crispy parsnip chorizo (vegetarian, that had a great spicy kick) and an adorable Margarita in a shot glass on the side!

ARUGULA featured Arugula Calamarata (a tube pasta) with Smoked Garlic Oil and Idiazabal cheese with lemongrass and arugula balls. Anyone who makes pasta and has gluten issues might want to investigate the way to create this novel dish!

The last "savory" dish was Japanese SWEET POTATO Karaage with Sweet Potato Bacon (yes, veggie!), Yuba, Thai Basil, Napa Cabbage, Spinach, Sancho Chile in a deilish Lime-Beurre Blanc sauce and preceded a revelation of dessert entitled CHICORIES including Chicory Root Panna Cotta (made from radicchio and endive), Candied Pecans, Rainbow Chicory Sorbet, Chicory Tuiles and Pecorino Ice Cream (wow!!) that was a wonderful end to a superb meal that also had some yummy Sunchoke Caramels arriving to send us home.

Dirt Candy is a destination for everyone, but a real bucket-list dining spot for vegetarians and really makes a great trip downtown when in NYC!!