"Anyone can cook a hamburger. Leave the vegetables to the professionals." That's the motto at Amanda Cohen's critically adored Dirt Candy, a pioneer of NYC's flourishing plant-forward movement. And, goodness knows, you won't find anything so obvious as veggie burgers on the menu here. Produce is manipulated in all manner of innovative, eye-popping and all-out scrumptious ways to create dishes like popcorn beets, zucchini takoyaki, kale matzo ball soup and Brussels sprout tacos, which are served on a sizzling stone with lettuce wrappers and a slew of accoutrements.