Amanda Cohen's Dirt Candy restaurant in New York City has gained fame for its unique approach to vegetables. Like a mad scientist, Cohen runs around the tiny kitchen while deconstructing, distilling and dehydrating vegetables before rebuilding them into unpredictable meals. "There are all these pork and charcuterie restaurants, fried-chicken restaurants, barbecue restaurants," she said. "But nobody's really taking chances on vegetables."

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The Village Voice

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