"Graffiti Earth is located inside the Duane Hotel in New York City's TriBeCa neighborhood. Chef/owner Jehangir Mehta offers a dining experience that reflects his Indian roots and Persian heritage, focusing on sustainability and reuse. The venue seats 20, providing an intimate setting where vegetable-driven dishes are served on eclectic plates and glassware collected from Mehta's home or given as gifts. A key ingredient at Graffiti Earth is mushrooms, noted for their sustainable properties, and supplied by Smallhold, a minifarm in North Brooklyn Farms. Mehta also repurposes leftover coffee grounds from Birch Coffee for his Irish coffee ice cream and collaborates with Amanda Cohen's Dirt Candy to use excess broccoli florets. The restaurant emphasizes minimizing waste and operating sustainably." - The MICHELIN Guide
