Dirt Candy New York - Buy Reservations

Truly some of the kindest most welcoming staff! We had subway delays getting there and showed up an hour after our res, and they were so understanding and had kept our table for us. Throughout the meal they were amazing and super kind! The one vegetable showcase for each dish is a really fun way to dine. Very exciting and unique restaurant! And not very expensive given what you get (and considering it is a no tip restaurant).

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I couldn't believe my tastebuds! All of the dishes in the tasting menu were so beautifully and thoughtfully crafted, it truly felt like a creative, delicious "vegetable centered restaurant" as opposed to just labeling it as "vegan food." I could go into so much detail describing all the taste experiences of the different dishes, but that would be a whole dissertation. All i have to say though is that they make you question everything you ever thought about vegetables and their flavor profiles. Corn can now be corn mousse, tomato can be tomato fruit leather and cake, zucchini can be a soup dumpling, and cucumber and dill pickle (meringue) can be a dessert. But don't be afraid-- your eyes will be opened by the culinary magic happening here. This is an amazing experience for any special occasion, and totally worth the price. Plus no tip required (written on the menu), only tax, as they pay their staff fairly without relying on tips. Amazing establishment that I hope becomes an NYC icon!

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Friendly, welcoming service and divinely refreshing food. Recommend the wine pairing.

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My first dining experience with Dirt Candy was Winter 2022 and I was delighted by the creativity. After two experiences, I'm of the thought that they open up with their strongest dishes and end on maybe not their best ones. However, I'm willing to return every time because I love seeing creative veggie dishes and they pay their staff appropriately (no tip needed!). My favorite kind of place is one that creatively transforms food without breaking your budget or leaving you hungry and Dirt Candy really hits the spot.Sure, some dishes can be misses, but I don't see myself passing up the opportunity to try their seasonal menus any time I'm in New York.This most recent one (Spring 2022) wasn't a hit with the guests I invited; they said most of the dishes were too strongly sour and didn't feel varied enough. I would've liked more variety, but I also don't mind when tasting menus have some common flavor through the courses. (I also quite like sour foods.)I am, however, confused by why sour--a flavor I usually associated with pickling and suggests preparing food for the winter--ended up as the main flavor of the Spring menu. Maybe because sour tastes kind of "fresh" too?--My personal notes:Winter 2022--Caviar & potato pie: Solid in taste and feel, love seaweed caviar.Kale hand-pulled noodle: So soft, so good. Who knew cumin and kale could be good in broth?Mushroom mousse: Super intense and rich, you can't eat more than one, good if a little salty. Complex flavors (pears didnt carry enough, maybe better a bit more pickled?).Delicata five spice riblets: Too saucy, too spicy, but batter reminded me of tempura.Black garlic sticky toffee pudding: No notes.Spring 2022--Onion: So freaking good. I love their bagel tower. I could live off everything from their bagel tower. I love the fun of caviar but not the taste so I'm hoping seaweed caviar will catch on everywhere.Cauliflower: Yummy, maybe a bit too much on the pickling.Celery: Delicious. I love the Thai-inspired flavors. This made me wonder if lemongrass could be a great addition.Fennel: A miss mostly because it was literally really tough to chew/eat.Asparagus: 3 out of 4 people in my group panned the asparagus dessert. There wasn't enough sorbet to balance out the overwhelming grassy-tasting asparagus mousse. Woe to whoever mixed the mousse, sorbet, and crumble up thinking it'd all taste better together (my sister made that mistake and it didn't).

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I'm a total carnivore myself but I hate when people blindly bash on vegetarian or vegan based cuisine cause that doesn't mean jack shit, especially cause it's often harder to make vegetarian cuisine taste good, which this place really does an amazing job at. This review is pertaining to their Winter tasting menu which I didn't get to writing until now but I look forward to trying their other seasonal tastings. Caviar and Potato Pie- 8.2/10Crispy shell is basically the best version of a McDonald's hash brown. Slightly salty, crunchy seaweed umami from caviar. Lemon mash is good too, slight acidity from the pickles, also slight tartar sauce flavor. Micro chives add some earthiness but could take em or leave them.Kale Pulled Noodles-7.9/10Strong peppercorn, cumin and cilantro taste to the broth. Hand pulled noodle has slight stringency from the kale kneaded into it and is a lil past al dente which I prefer. Really tasty and slightly warming. Lotus roots are crunchy but not a lot of flavor. Buche de Mushroom Mousse-8.5/10Slightly sweet cake, paired with salty mushroom mousse, earthy mushrooms, and a burst of freshness from the onion. Really good pairing. A ton of umami in the overall dish and pretty design. Cherry purée adds a lil acidity partway through the meal which is a really nice touch. Delicata Spiced Riblets-9 for the Riblets themselves, 7 for the noodles The most aromatic one out of all of them. Buttery, savory and spicy squash noodles in a sauce that builds up heat. Noodles are a lil too crunchy though, I think it would be much better if they were cooked just a little longer. Squash Riblets are wonderfully fried, and sweet from the squash as well as smoky and spicy from the five spice glaze on it. Noodles are a lil lackluster but the sauce and Riblets with glaze are wonderful. Black Garlic Toffee Pudding- 8.4/10Ginger meringue is fresh, slightly bitter, and acidic. Caramel sauce is incredibly rich and buttery. Goes really well together. Yuzu crisp on top feels kind of out of place and the texture is a little weird though because it's not really crispy and kind of chewy. Cake is slightly bitter and stinky from the garlic with the sherbet being yogurt like and tart which all comes together really well as a dessert. I didn't review/ rate any of the little additional bonus dishes they sent to the table but they're relatively good too. Overall, very tasty, and would definitely want to come again!

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Well worth a visit. Would love to return and sit at the tasting bar to watch the chefs. The most interesting and innovative approach to vegetables that I've ever seen or tasted. Each course was a tasty blast. No reason to call out the specific dishes, as they will have changed, but I will comment that the between official courses little dishes are some of the best. Loved a pea and crispy ring of potato as an amuse bouche. Perhaps my favorite little dish was the Nashville fried chicken beet. Adorable, crunchy, delicious heat, I wish we could have taken a box of them home with us. Vegetable forward cocktails are also great; did a Japanese whisky one that was fabulous. Service impeccable, and very much a team approach. Love what Dirt Candy is doing, from the theme, to the execution, to their treatment of the staff and of the offerings. I will say that we didn't leave stuffed. We didn't need to stop for a burger after or anything, but the overall meal is a bit on the lighter side. Wonderful.

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After re-reading my review from last time, a real magnum opus (sorry to anyone that read through that TLDR be damned), I've decided to be more succinct. My friend and I go out to dinner once a month. We've been doing this once a month for about three years. We alternate choosing. Dirt Candy is the only restaurant we've chosen to return to for our main event. (We have been guilty of returning to a pizzeria or taco truck for a second course) We were excited by the opportunity to taste what they would do in another season and we weren't disappointed.I promised to be brief. Highlights included the magic of turning slivers of onion into two different types of "lox", a beet standing in as Nashville hot chicken, and asparagus that was deconstructed into a delicious mousse before being reformed into an asparagus spear.Those were the highlights but everything that came in between was just as whimsical and flavorful. The staff is bright, professional, and friendly. Really can't ask for anything more! We'll be back. We're already considering booking back to back reservations, we didn't want the meal to end!

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Absolutely incredible, staff was so knowledgable of all the dishes and very friendly. Our server Brian was so great and very helpful. I'm vegan and my boyfriend is vegetarian, and they made it a point to remember to give me the vegan dish for every course. The dishes are art. You can tell every dish was carefully planned, love that they give credit on the menu to the chefs that created the dish. We went to Dirt Candy for a graduate school graduation gift to my boyfriend, and as we walked out the staff were saying congratulations- so thoughtful, really great place, we'll definitely be back!!

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The inventiveness of the dishes, its order and the wine pairings are masterfully planned. I was surprised on multiple occasions with what they did with some ingredients as I've never even thought that to be possible. It felt like reading a good book or discovering your new favorite artist..the rollercoaster and then ultimate satisfaction. The wine choices were extraordinary and I had saved a few names since I liked them so much. They were also curated by a theme.Worth the price 100%.Also women owned! Love to support that!

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I cannot imagine travelling to New York without a reservation at Dirt Candy. The food, the service, the unique courses and presentation are special. Expensive, but there is no better splurge I can think of.

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We went here for our anniversary and honestly couldn't have asked for a better experience. It truly was an "experience." The tasting menu is sincerely an art. We opted to do the wine pairing as well, and honestly Jackie was one of the highlights of our evening. I loved the way she is able to speak to wine! The dessert wine was just so delicious. Our favorite from the menu was the caviar and potato pie. We are both vegetarian, so when we go to a restaurant that is aaaaall foods we can eat, it is especially a thrilling adventure. It was a great place to kick off a night out. We ended up going to bar after and this was a nice lead in, since we weren't overly so full (the plates are quite small), but had a nice base and of course had a gorgeous meal to talk about. Great place for date night! And there was a bachelorette party next to us, which also seems like a perfect idea.

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The courses were either a huge success or a unmistakable failure. But I must say, I do not regret coming here. For the courses that didn't out of the park: at least I got to try something novel. The only reason I am giving this 4 stars instead of 3, is because of the fact I was sitting at the chefs table. I saw how diligently the sous chef was preparing the mushroom logs. There is something to be said about dedication.

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I am a hardcore meat eater and I'll go back again, if that stands for something. Their dishes are art and extremely thoughtfully curatedTried reserving three days in advance on Resy but everything was booked solid so turned on "notifications". Surprisingly, plenty of tables opened up a day ago :) Showed up on time and got seated promptly! Service is top notch. We only had the tasting menu available so did not have to choose but their beverage menu is extensive. Highly recommend the tasting menu (90) with the wine pairing (50). Generous 5 glasses of wines made my women farmers that went perfectly with the food. You won't be disappointed! Caviar & Potato Pie: there's nothing not to like if you ask me. It's their take on mashed potatoes that they paired with a lemon cream and loaded with seaweed caviar. Lovely flavors and it went perfectly with the unfiltered first wine that was beautifully crisp and fruity. Fourth favorite but only because I don't believe in ties ;) Hand-Pulled Kale Noodles: maybe a tad underwhelmed with the actual noodle but that broth was superb. The layers of flavor in that broth alone paired with the micro greens and lotus root were just fantastic. It is spiked with chili oil. Went perfectly with the wine with hints of orange, lychee etc. Buche de Mushroom Mousse: the best dish of you ask me. That little log was bursting with flavors. So much depth if you ask me (Chefs kiss)Delicata Five Spice Riblets: second best food course. The noodle is not soft but I appreciated that texture lift very much. The barbecue flavor was so delicate yet robust. You get the warmth from the five spice and instantly feel satiated Black Garlic Sticky Toffee Pudding with Fennel Sour Cream Sherbet: I mean read the above. Again. Now imagine all those flavors coming through and not in an overwhelming manner.Lovely take on a sickly sweet dessert and elevating it several levels. My third favorite course and was paired with some moscat grapes doing their magic. This ends the dinner in style! Complimentary treats:A radish course : I hate radishes and I could not fault the dish. The broth it was in was a tad too salty for me. I mean I do understand balance in flavors but still a tad salty. Very thoughtfully curated dish though Their yellow pepper course: fun and colorful and a perfect diversion from the menu

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Mixed drinks, including non-alcoholic were great. Skip the wine tasting that didn't pair as well as expected. Love the idea of supporting female owned vineyards but want better quality for that price point.

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