Dirt opens at South Beach

DIRT is a new “fine food fast” restaurant located in the heart of South Beach. They are a farm-to-counter eatery and wellness bar that brings food back to its roots. Their chef-driven menu includes local, sustainable, and healthy ingredients that are cultivated from the ground and masterfully prepared to bring out the beauty of their natural flavors. Fresh fruits and vegetables, pasture-raised and grass-fed meats, wild-caught seafood, hearty baked goods and more all come together in a destination that’s friendly, approachable, and enjoyable, proving that “good food,” “good for you,” and “good for the planet” can co-exist in a casual, comfortable atmosphere. Here is more information about DIRT :


According to New Times :

“Though offering healthful options, the menu remains full of flavor with dishes such as the purity bowl ($12) — filled with açaí, strawberries, chia seeds, goji berries, almond and Brazil nut mylk, kiwi, banana, and granola — and the detox salad ($9), which starts with a base of grains or greens and adds roasted beets, shaved fennel, orange wedges, goat cheese, and toasted hazelnuts. Add a protein like grass-fed beef tenderloin ($7), free-range orange-basil chicken ($5), or quinoa-crusted day boat fish ($7). The restaurant has also established a relationship with Feeding South Florida. Dirt will donate 1 percent of sales to the organization and give healthy grab-and-go items to support Feeding South Florida’s Backpack Program, which provides food packs for children who don’t have access to meals on weekends. Dirt is open seven days a week from 8 a.m. to 9 p.m.” written by Laine Doss.


According to Eater :

“Soon you’ll have another spot to load up on your veggies when DIRT opens in the South of Fifth neighborhood in Miami Beach this September. The restaurant describes itself as a “fine food served fast” concept with a “vegetable forward menu.” The restaurant will offer options for breakfast, lunch and dinner, like savory oatmeal; egg bowls filled with vegetables, grains, and proteins; cold-pressed juices and smoothies with house-made almond and Brazil nut milk; “nourishing sandwiches” amongst other seasonal offerings.” written by Olee Fowler.


According to Miami.com :

“The restaurant, which will be open seven days a week for breakfast, lunch and dinner, will feature a juice bar, build-your-own salads and plenty of other plant-based options. That’s a natural fit for chef Jonathan Seningen, who previously helmed Elizabeth’s Gone Raw in Washington, D.C., and trained with noted raw-foods chef Matthew Kenney.” written by Evan S. Benn.


Stay tuned at Miami City Social for more information.