For Dirt's director of operations and chef, Nicole Votano, it's important that the healthy fast-casual eatery continues evolving and doesn't become stale. It's why she's adamant about changing the menu to reflect the seasons and customer preferences. For summer 2016, the new plates will focus on peas, mushrooms, broccoli, and asparagus, Votano says.
Dirt is all about serving affordable, all-natural food that's made from scratch without any additives. Vegetables are the foundation for nearly every dish, and diners can add their choice of protein from options such as quinoa-crusted day-boat fish, free-range orange-basil chicken, cage-free eggs, and sprouted chickpeas and lentils. Here, you order at the counter and then wait for your items to be delivered to your
A couple of months ago, Votano, who was previously executive chef at
New Times was invited to try some of the new summer dishes. Here's a rundown:
Sure, traditional chili isn't exactly a summery dish, but Votano's version is fresh, creamy, and delicious. It includes sweet potatoes, local peppers, and zucchini slow-cooked with a house-made smoky spice blend, heirloom beans, and stewed tomatoes. It's then topped with Greek yogurt, sharp cheddar, jalapeño jack cheese, and spring onions and served over bamboo rice. It's vegetarian and gluten-free and can be made vegan if you subtract the cheese. It's a hearty dish, and you really don't miss the meat because of the multitude of textures and flavors. It's hands down the best vegetarian chili in town.
The seasonal plate is composed of Greek-yogurt-and-olive-oil smashed potatoes, spicy grilled broccolini, herbs, and shaved vegetables, plus a choice of protein. Try it with quinoa-crusted salmon, with a crust that's light yet crisp and well-seasoned. And even without milk or cream, the potatoes are surprisingly rich and tasty.
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Dirt also now serves a selection of pastries, including a peach and honey