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Dirt Candy is a vegetarian restaurant located in the Lower East Side of Manhattan. It's known for its creative, plant-based takes on classic dishes and playful name referencing a slang term for feces.

The brainchild of chef Amanda Freitag, Dirt Candy has been serving up innovative small plates since 2008. The menu changes frequently but often features unexpected combinations of flavors and textures, such as foie gras made from tofu or "bacon" crafted from tempeh.

Chef Freitag's culinary style is characterized by her ability to balance bold, adventurous flavors with a touch of whimsy. Dishes like "fried chicken" made from cauliflower and "meatballs" composed of lentil and mushroom are both delicious and thought-provoking.

Reviews praise Dirt Candy for its commitment to using only the freshest, highest-quality ingredients and for the restaurant's lively atmosphere, which is often bustling with a diverse crowd of diners. Critics have noted that while the prices can be steep, the generous portions and creative menu make it a great value for adventurous eaters.

Dirt Candy has received numerous accolades, including a James Beard Foundation Award nomination and praise from prominent food writers and critics. The restaurant's focus on plant-based cuisine and its commitment to using only the finest ingredients have made it a standout in the competitive New York City dining scene.