SlideshowVegetable Heroes: Dirt Candy
Chef Amanda Cohen is not a vegetarian herself, but she has been providing for New Yorkers clamoring for chlorophyll and crucifers for years. Asked in which of the city's restaurants of that ilk she has worked, her response is simple: "Everywhere." Since October 2008 she has headed up the kitchen at Dirt Candy, a restaurant that feels as much like Berkeley's Gourmet Ghetto as it does Manhattan's East Village.
The space is tiny—think bowlfuls of vegetables, not bushels—but the demand for Chef Cohen's food is huge. The place is full every single night, she tells us, and even neighborhood regulars have to book several weeks ahead. In this latest installment in our Daily Veg series, we take a closer look at a handful of the fanciful vegetable dishes that make Dirt Candy so popular.
Check them out in the slideshow above. (These dishes range from $12-$19, but the menu changes frequently, so not all dishes may be available.)
About the author: Aaron Arizpe is a Serious Eats intern, a server captain in a New York restaurant, an obsessive coffee drinker, and a rather convincing faux-Italian. Read his restaurant ramblings on his blog, pocketfork, and follow his crumb trail on Twitter @pocketfork.