Miami Beach’s “fine food fast” casual eatery and wellness bar, DIRT, debuts a new Summer menu with the warmer weather of the Summer months in mind. The menu is rooted in seasonality, using many local ingredients to create light yet satisfying dishes filled with crisp refreshing flavors and vibrant colors.
Helmed by Executive Chef Nicole Votano, DIRT is a counter-service restaurant that nourishes health-conscious guests with chef-driven dishes perfect for breakfast, lunch, and dinner. Throughout the day, Chef Nicole takes you on a culinary journey, telling a different story through each of her dishes—she notes that her international upbringing and her love of culinary exploration play a large role in the development of DIRT's recipes. Ingredients are carefully selected, with each recipe highlighting a different specialized food or beverage purveyor from around Florida, the United States, or the world.
“One of the things that I feel makes us different is that although we are a healthy restaurant, we are all about flavor first. When I create the dishes for the menu, I think first about what ingredients are in season and use as many vegetables as possible. Then I think about what those ingredients pair well with, and finally I choose the highest quality sustainable products I can source,” says Chef Nicole. “I am very excited about our new seasonal options on this menu. At DIRT, we love to showcase ingredients from local farms, vendors, and artisans. I am particularly looking forward to shining a bright light on both JoJo Tea and Harpke Farms. I have been working with both vendors for years, and have a profound respect for their knowledge and commitment to their craft. What they do makes my job so much more fun every day. In addition, I look forward to seeing guests’ reaction to the new menu. It was designed with efficiency in mind, with the idea of staying true to our ‘fine food fast’ roots.”
Featured breakfast items on the new menu include the Seasonal Breakfast x Harpke Farms, a collaboration between DIRT and the local Harpke Family Farms. Inspired by Spring’s bounty of green vegetables and mushrooms, pasture-raised eggs are cooked over easy and served over your choice of quinoa or farro, along with fresh peas, asparagus, local mushrooms, and aged Parmigiano Reggiano. Guests who order the cult favorite Avocado Toast may gravitate to the new Goat Cheese + English Pea Toast; a thick slice of multigrain bread from Zak the Baker is grilled to perfection and topped with whipped goat cheese and lemon-scented peas, then sprinkled with toasted pumpkin, sunflower, and hemp seeds.
The Hazelnut Chia Seed Parfait is a comforting and decadent option for breakfast, or any time of day. Espresso- and hazelnut-scented Greek yogurt is layered with a maple-chia seed pudding and topped with dried Sicilian oranges, toasted hazelnuts, and cacao nibs to create a bite filled with familiar flavor and lots of texture.
The Chimayo Chili Bowl is Chef Votano’s all-vegetarian chili dish. It’s a hearty combination of onions, peppers, zucchini, sweet potato, and heirloom beans stewed with a blend of smoky spices thoughtfully sourced from La Boite, a custom spice blender based in New York. The chili is served over a bed of bright green gluten-free bamboo rice, topped with Greek yogurt, sharp cheddar, jalapeno jack cheese, and spring onions.
The Seasonal plate is always a favorite at DIRT, and the Spring Plate does not disappoint. Crisp broccolini is grilled and tossed with a touch of lemon and chili flakes, then served on the side of roasted red and Yukon gold potatoes which are smashed with Greek yogurt, olive oil, and fresh herbs. The dish is offered with your choice of protein and garnished with more vegetables in the form of shaved carrots and radishes.
“I’m really enjoying the Spring Plate, maybe even more than the Autumn and Winter Plates. It’s hearty yet refreshing, and it’s the type of high-quality, well-executed dish that you’d expect at a sit-down restaurant, in keeping with our goal to elevate the type of food that a counter-service restaurant can serve”, says Co-Founder and General Manager Jeff LaTulippe.
The Berkeley Beets sandwich (or collard wrap) is inspired by Northern California. With each bite you’ll find another layer of complexity. The bread is slathered with smashed avocado, French feta, and golden raisins, then braised beets are layered with shaved fennel, sliced cucumber, and wild arugula. Finally, all of the veggies are drizzled with lemon vinaigrette, making this an undeniably vibrant and complex sandwich.
A unique offering on the new menu is the DIRT x JoJo Tea Salad by Tico. Local greens from Sun Fresh Farm & Ranch are tossed with broccolini, English peas, asparagus, heirloom carrots, and sautéed mushrooms. The salad is then lightly tossed with JoJo's fresh matcha green tea and lemon vinaigrette and spiked with a blend of toasted pumpkin, sunflower, and hemp seeds. A topping of Parmigiano Reggiano finishes the salad off on an earthy note. More of a seasonal classic, the Santorini Salad is DIRT’s take on a classic Greek salad. Inspired by the simplicity of the Mediterranean diet, the base is a quick swipe of harissa-spiked hummus topped with tomato, cucumber, and farro, crunchy sprouted chickpeas and lentils, olives, and feta, then tossed with an herb vinaigrette featuring mint and fresh oregano.
Proteins can be added to any dish, making them ideal for recharging after a workout. Options include butcher’s cut steak, quinoa-crusted fish of the day, free-range orange basil chicken, sprouted chickpeas and lentils, or cage-free eggs. Signature dishes and top sellers that are mainstays on the DIRT menu include the DIRTy Steak + Cheese, Avocado Toast, Nourish Bowl, CLEAN Bowl, and the Curried Cauliflower Bowl.
New beverages on the menu include the Matcha Green Tea Latte and Lavender Latte, flavored with Sonoma lavender syrup and inspired by Chef Nicole’s visits to Napa Valley. Colorful, refreshing additions also include a Blueberry + Orange Blossom + Mint Soda, made with DIRT’s house-made simple syrup; a DIRTy Palmer, DIRT’s take on a traditional Arnold Palmer, with a blend of grapefruit juice, Madagascar vanilla, and chamomile and rooibos teas; and a Dragon Fruit Lemonade, with fresh-squeezed lemon juice, house-made vanilla simple syrup, dragon fruit, and alkaline water combining to make a bold, magenta-colored lemonade for summer. Guests who enjoy Bulletproof coffee can now order a cold, thirst-quenching Bulletproof Smoothie just in time for Miami’s hottest months. A curated selection of locally sourced craft beer and sustainable wines from small European vineyards can also accompany lunch or dinner.
DIRT also makes homemade baked goods and desserts in-house every day, ranging from gluten-free peanut butter cookies, almond and orange cake (a traditional recipe from Sevilla, Spain), chocolate chip cookies, vegan brownies, and “Bulletproof Balls”, made with 70 percent dark chocolate, house-made granola, Sunwarrior organic plant protein, and Bulletproof XTC Oil.
DIRT’s mission is simple and straightforward: to create innovative, delicious, healthy cuisine that you can feel good about putting in your body. DIRT is committed to serving up local, sustainable food with an emphasis on quality ingredients and personal, down-to-earth hospitality. The energetic environment and design complement the menu perfectly—it’s bright, sleek, airy, and uplifting. One of DIRT’s primary goals is to be an inclusive concept, so there’s something for every dietary restriction or personal preference—paleo, vegan, pescatarian, gluten-free, you name it.
DIRT has been recognized numerous times since opening in November 2015. In March, DIRT received the Rising Stars Best New Concept award from Star Chefs, a culinary trade magazine. In April, the restaurant also received a Slow Food Snail of Approval. In addition, the eatery is the only restaurant south of Orlando to earn certification by the United States Healthful Food Council's Responsible Epicurean and Agricultural Leadership (REAL) program, a nationally recognized mark of excellence for environmental stewardship, high-quality sourcing, and holistic nutrition. DIRT has also been recognized for innovative design and architecture by the Miami Beach Chamber of Commerce.
DIRT is located at 232 5th Street (between Collins Avenue and Washington Avenue), Miami Beach, FL, 33139. DIRT’s operating hours are Monday through Friday from 10 a.m. to 10 p.m., and Saturday and Sunday from 9 a.m. to 9 p.m. Nicole Votano is the Executive Chef and Jeff LaTulippe is Co-Founder and General Manager. For more information, please visit www.dirteatclean.com and follow @DIRTeatclean.