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2014_dirt_cand_Y1234.jpgAlan Richman thinks we are in the midst of a "new green revolution" where chefs are doing great things with vegetables. On a recent meal at Dirt Candy: "When I last ate there, the hush puppies were soon surpassed by re-imagined onion pancakes, soft and puffy; fried cabbage jalape on a kohlrabi-noodle salad; and most astonishing of all, parsnip pillows on grilled watermelon radish. The parsnips in fact constituted new-style gnocchi, more alluring than the traditional Italian kind." [GQ] [Photo]

Dirt Candy

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