Amanda Cohen's Dirt Candy Reopens February 3 in New Space with New Dishes, No-Tipping Policy

Cohen will bring beloved favorites and new dishes to Dirt Candy, along with a rare vision for staff compensation
Amanda Cohen's Dirt Candy Reopens February 3 in New Space with New Dishes, No-Tipping Policy
Dirt Candy

Pictured: Dirt Candy’s spinach mille-feuille.

Dirt Candy, the beloved East Village vegetable-focused restaurant from chef and comic book artist Amanda Cohen, finally returns in a new and much larger space on Tuesday, February 3.

The new Dirt Candy, located on the Lower East Side, will seat 60 (previously 18) and promises to “continue to push the boundaries of vegetables in a room that evokes the overgrown charm of a garden peeking through the cracks in a concrete sidewalk.”

Designed partially by Amanda herself, the new space will feature a central open kitchen surrounded by counter seating, and a red banquette lines the room in a nod to the space’s former bright red exterior.

During the first iteration of Dirt Candy, the restaurant was the first vegetarian restaurant in 17 years to earn two stars from The New York Times, and went on to receive recognition from the Michelin Guide and many other publications.

Dishes to look forward to at the new Dirt Candy include cauliflower and curry with green pea paneer, papaya chutney, and pappadam; sizzling Brussels sprout tacos with smoked avocado, pickled red onion, salsa verde, crispy Brussels sprout leaves, tortilla strips, jalapeños, and crema; and cabbage hot pot with lotus root, kimchi, ginger, fresh herbs, sesame fu, cabbage noodles, and grilled cabbage.

Finally, Cohen's new restauurant will be one of the few in New York City to do away with the tipping process that relies on customers to make up the difference in the restaurant service industry. 

"We're proud to say that the new Dirt Candy will become one of only four restaurants in New York City to eliminate the archaic, unfair practice of tipping completely," Cohen told The Daily Meal. "Instead, the staff of Dirt Candy, from the dishwashers to the waiters to the line cooks, will be paid a living wage well above the state minimum, supplemented by monthly bonuses based on the restaurant’s performance."

Related Links
Chef Amanda Cohen Reacts to The New York Times' Review of Her Restaurant Dirt CandyA New Look at Vegetarian Cooking From New York City's Dirt Candy