DIRT, Miami Beach’s hippest new café, seems to be doing everything right. As soon as you walk through the door, you see a map marking all the nearby farms the kitchen sources. While cool, more importantly, this shows how everything served here is fresh as can be. Here are a few of our favorite dishes off of Chef Nicole Votano’s menu:
Order yours with farro (also comes with quinoa), which has an herbal fragrance and adds a nice chewiness to the dish. The bowl comes topped with farm fresh scrambled eggs, caramelized onions and roasted baby heirloom tomatoes. Finally, the dish is finished with two sauces: A spicy chile de arbol hot sauce, and a sweet salsa verde.
Harissa Hummus + Olive Oil Toast
The key to this dish is its strong Harissa spice, as well as the tanginess from the lemon juice and a modest bit of salt. Pair it with Zak the Baker bread, which is soft and gooey on the inside but brown and crispy on the outside, and you’ve got a simple and divine bite.
Dragon Fruit Bowl
A delicious treat for breakfast or an afternoon refuel, the dragon fruit bowl contains a bright pinkish-purple liquid made from the fruit itself with banana, pineapple, almond milk, and Brazil nut milk all blended together. It comes topped off with blueberries, kiwis, bananas, and a house made granola, which adds a burnt and nutty flavor to match the fruity sweetness throughout the rest of the dish.
Curried Cauliflower Bowl
Those looking for a salad that steps outside the box will want to try the curried cauliflower bowl. A bed of quinoa is topped with the star of this dish, the butternut squash cashew cream, which adds a sweet and nutty taste. On top of that is a fresh, light arugula salad with pomegranate and roasted pine nuts, and a light olive oil vinaigrette.
Dirty Steak + Cheese Sandwich
I guess you could call this the upscale, healthy version of a Philly cheesesteak. It’s an actual steak that’s been cut into small, thin pieces instead of typical shredded beef. Every single piece of beef comes smothered with jalapeno Monterey jack cheese. Add in sunflower sprouts and a baby brassica blend of mizuna and curly mustard greens. Then, put it in between two slices of Zak the Baker bread with a horseradish aioli, and you’ve got yourself an undeniably great sandwich.
232 5th Street