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Late last night the Dimes team was putting the final touches on its new space, getting tables in place and cleaning up from the last bit of construction. This morning, owners Alissa Wagner and Sabrina DeSousa opened their California-inspired restaurant on Canal Street, just a block away from their original locale. While the new Dimes is about two-and-a-half times the size of the original wedge of a space on Division Street, it's still cozy, with just 35 seats at the tables and another six at a bar.
The Menu: The biggest change, other than more seating is access to a full kitchen, which chef Gerri Noack will use to turn out an expanded menu. New dishes include a flap steak with a white sweet potato and kale gratin, and breakfast options like pitaya bowls, which are made with dragon fruit puree and topped with fruit, similar to the restaurant's ever-popular acai bowls. Now, between lunch and dinner, the restaurant will serve small plates, and once things calm down, the team hopes to have more regular specials at dinner time. To go with the food, barman Arley Marks will serve herb-infused aperitifs and a wheatgrass margarita.
Come June, the old space will be turned into Dimes Superette, a to-go shop and organic market with produce and an apothecary section with house-made products like floral scents, candles and even deodorant.
The menu is still in expansion mode, but to get things started, the team says diners can expect these additions to the old menu.
Small Plates (in between and dinner menu)
Duck Rillettes, plum mostarda, toast points
Grilled Treviso, anchovy vinaigrette, diced plum
Grilled Maitake Toast, piave, toasted hazelnuts, orange peel, parsley, chili oil
Maplebrook Buratta, nettle pesto, roasted asparagus
Large Plates (dinner menu)
Bar Steak, white sweet potato and lacinato kale gratin, roasted holland chili
Red Curry Mussels, house-made curry paste, ginger, shallots, lemongrass, coconut milk, sweet herbs
