Dirt Candy (EV)
Thanks to a post I read by quizkiddonniesmith I ventured over to Dirt Candy around 6pm for an early dinner. It's a small place, 9 tables and luckily they accomodated me because I did not have a reservation.
The service was excellent. Server was very attentive about dietary restrictions/vegan/dairy. The server brought my tea right away as I requested (just getting my voice back and still have a dry cough after being sick). Since it was my first time at Dirt Candy I wanted to sample several dishes. Now on to the food:
SNACK
*Jalapeno hush puppies with maple butter - fresh light and crispy with pieces of jalapeno inside. Served simply in a bowl with maple butter in a little dish. Delicious with the maple butter. Could have used a little more salt.
FIRST COURSE
*Portobello mousse with fennel pear compote. The portobello mousse reminded me of foie gras. It was accompanied by thin crispy toast and some sauteed portobello. Very good.
SECOND COURSE
*Golden beet papardelle with yogurt/goat cheese, pistachios and honey, beet green pesto, garnished with a parmesan crisp. Delicious. Like all the other dishes the presentation was beautiful.
DESSERT
*Popcorn pudding with hazlenut caramel corn. Very good. Pudding was in a mason jar topped with with white chocolate and caramel. On the side was a small dish of hazlenut caramel corn which was even better when dipped in the pudding as my server suggested.
Chef Amanda Cohen is doing some very creative cooking. It was so nice to be surprised and satisfied by such a special meal.
My check (without tax and tip) came to $60. That was for a snack, a first and second course, tea, coffee, dessert and a glass of wine.
By financialdistrictresident
on May 30, 2009 06:03 PM
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I recently dined at Dirt Candy and also had an delightful meal. The Jalapeno hush puppies with maple butter were excellent, the Stone Ground Grits with pickled shitakes and a tempura poached egg were excellent. The egg had such a great texture. We had a wonderful Chilean wine called Orzada, I believe. The only drawback was the size of the space. We were 3 guests at a table for 2.
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misnatalie, agreed it is a small space (I believe chef Amanda Cohen also worked at Teany which is even smaller). I prefer smaller venues but do not like noise and was lucky noise level was not an issue. My server (one for all 9 tables) and chef Amanda did an amazing job moving through the small space. BTW I did NOT leave smelling like food which sometimes happens at smaller venues like Terroir and Casa Mono. Please note Dirt Candy is on opentable.com.
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