“Dig Inn’s goal is to change the food system by investing in waste reduction, a sustainable future of farming and a locally-sourced, vegetable-driven menu. Mindful sourcing is our bread and butter – our list of growers includes only those with whom we have direct relationships, and our recipe development process always involves a conversation between chef and grower about what we want to cook and harvest.”
Rescued vegetable salad with produce including parsnips, carrots, beets, and radishes; macaroni and cheese with whole wheat pasta, Jasper Hill cheese, and panko breadcrumbs; cashew kale Caesar salad with spiced nuts and shaved cauliflower.
With nearly twenty locations, including fifteen in New York City and more on the way, it’s easy to navigate yourself to an outpost of this fast-casual chain like its two-story Flagship in Soho. Meals here have ordered at the counter, which helps keep the price-tag ultra-affordable.
The team is unwavering in their commitment to supporting the local food system. Vegetables are sourced directly from regional farmers like Rise & Root. Rescued or slightly blemished produce is incorporated into a “rescued vegetable salad“ and “a better OJ“, using recovered oranges, carrots, and mint, to ensure good food isn’t wasted. The menu shifts six times a year to celebrate what’s in season.
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