By Julie Harens | Originally Appeared in Miami New Times
The Dirt team, including former Fooq’s chef Nicole Votano, built their mission around three things: people, food, and planet. They are strong believers in the benefits of supporting local farms and elevate responsibly grown ingredients in light, satisfying dishes. The menu changes seasonally, with plenty of options for vegan, vegetarian, gluten-free, and paleo diners. In other words, feel free to bring anyone from a committed carnivore to a die-hard vegan. The restaurant itself features energy-efficient lighting, a 100-percent pollution-free energy source and recyclable, compostable, and biodegradable packaging materials.