Travel

Dirt opened in Autumn 2015, with a mission to source ingredients from local farms and bring a level of transparency to the process for customers. (Part of this is a cool map that hangs on the wall, pinpoints that highlight how much Chef de Cuisine Nicole Nicole Votano’s menu draws on nearby Florida farms, including organic ones as much as possible.) There are gluten-free, paleo, vegan, and kid menus, with dishes changing somewhat seasonally but including options like an egg white and avocado mash breakfast bowl; chia pudding with coconut milk and cacao nibs; sandwiches served on Zak the Baker bread, and a kale, quinoa, and blood orange salad with cashew cream. The smoothies made with coconut meat are noteworthy. The 5th Street space has a fittingly bright, clean vibe lit by rose-gold lights, a small juice bar in the corner, plus some tabletops if you aren’t taking your drink/food to go.

You may also like