Toward the end of 2015, farm-to-counter eatery Dirt opened its doors, making health-conscious food accessible in a fast-casual environment. Now the restaurant, which caters to vegan, vegetarian, gluten-free, and Paleo diners, is gearing up to open its second outpost in Mary Brickell Village.
Slated to open in early 2017, the project, similar to Dirt's flagship location in Miami Beach, is spearheaded by cofounder Jeff LaTulippe and executive chef Nicole Votano.
"We love Brickell," Votano says. "The growth of the area is so exciting, and we can't wait to be a part of it. With our location taking over three spaces in the courtyard of Mary Brickell Village, it will allow us to have lots of windows and natural light, and a significant amount of outdoor seating.
"Having lived in the area for years," she adds, "I really feel like we are just what the neighborhood needs — responsibly sourced, chef-driven food served fast in a modern, clean space."
Dirt prides itself on offering clean, affordable food that focuses equally on health and taste. Catering to locals, more so than tourists, is something Dirt places high importance on too, Votano says.
"It's really important to us that Dirt is a part of the community, no matter where we are, so we also wanted our second location to be in a place that's accessible for locals," she says. "On the Beach, we could have opened on Lincoln Road or Collins Avenue and catered primarily to tourists, but we decided to open in the South of Fifth neighborhood knowing the number of locals who live there year-round.
"In Brickell, we know that Mary Brickell Village is the epicenter of the neighborhood, where many locals grab coffee, lunch, or a drink with friends, so it was a very natural progression for us to choose it as our second location," she adds.
Cofounder Jeff LaTulippe and executive chef Nicole Votano (pictured) will spearhead Dirt's Brickell expansion.
Courtesy of Dirt
The Brickell outpost will feature many of Votano's bestselling plates, including the chimayo chili bowl ($13), the curried cauliflower bowl ($15), and the dirty steak and cheese sandwich ($14.50). Expect a daily rotation of gluten-free and vegan pastries made in-house. Besides offering popular mainstays, the menu will also include new additions in food and beverage categories.
“We'll also have a much larger grab-and-go area filled with lots of great options that will completely eliminate your wait," she adds. "Of course, we will continue to support as many local farmers and purveyors as possible, now more than ever with two restaurants to service.”
For now, Votano says, one of her main priorities is to give the area what she thinks it really needs — convenient, affordable daily specials during breakfast, lunch, and dinner for busy professionals. Delivery will also be available throughout the Brickell and downtown shortly after Dirt's opening.
“Energizing breakfast specials will be convenient and portable, making them easy to pick up on your morning commute," she says. "Lunch choices will be fast and filling, designed with the on-the-go office crowd in mind. At dinner, specials will include familiar classics with a lighter touch, great for enjoying with a glass of wine or local craft beer.”
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Think smoky turkey bacon, melted white cheddar, caramelized onions, and spicy arugula on a whole-wheat biscuit for breakfast; roasted seasonal veggies over whipped, herb-spiked ricotta, topped with multigrain gremolata for lunch; and a pomegranate-scented half-chicken with arugula, honey-glazed carrots, and spiced pipits for dinner.
But for now, you'll have to settle for Dirt's Miami Beach location, because the Brickell outpost doesn't have an official opening date just yet.