Many health-driven restaurants omit meat from their menus, but Dirt is all about
Indeed, Dirt has four menus: vegan, vegetarian, gluten-free, and Paleo. But for director of operations and chef Nicole Votano, accommodating myriad dietary restrictions is relatively simple because most dishes are built around vegetables. Furthermore, a bulk of menu items allow the consumer to choose their protein from a list that includes quinoa crusted day-boat fish, free-range orange basil chicken, cage-free
"Our emphasis is on where the food comes from and we do local as much as possible, but while at a lot of healthy places the health comes first and the taste comes after, we're
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
She's right: Dirt's mission to serve clean, affordable food doesn't stand in the way of flavor. For instance, the seasonal plate ($16) — featuring a root vegetable mash, spicy grilled kale, shaved carrots, pomegranate, and, on a recent day, orange basil chicken — is bright, light, and surprisingly hearty. If you didn't just go up to the counter and order it, you'd think you were eating at a fine-dining establishment.
That's because Chef Votano is a classically trained toque who attended New York City's French Culinary Institute. Her previous position was the top chef at
Speaking of her new role, Votano says it's not as drastic a change as people assume because the core of what she does is still sourcing local ingredients and building relationships with farmers. However, at