Dirt Candy

Chef Amanda Cohen’s Dirt Candy was dishing out creative, satisfying, wildly popular vegetarian food before going plant-based. Despite some missteps, the sheer liveliness of Cohen’s cooking is infectious, whether she’s tucking spinach into a mille-feuille or onion into a chocolate tart. Hers is a meat-free world we don’t mind living in.

Cohen’s prix-fixe changes seasonally, so there’s always a reason to come back over and over. The five-course menu for 95$ includes preparations of artichokes and sunchokes, mushrooms, kale, bell peppers and mustard greens.