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NYC-Based Dig Inn Opens First Suburban Spot In Rye Brook

Adam Eskin, founder and CEO of Dig Inn in the Rye Brook location, the chain's first suburban outpost.
Adam Eskin, founder and CEO of Dig Inn in the Rye Brook location, the chain's first suburban outpost. Photo Credit: Jeanne Muchnick
Farm-fresh ingredients are a hallmark at Dig Inn in Rye Brook.
Farm-fresh ingredients are a hallmark at Dig Inn in Rye Brook. Photo Credit: Kate L. Schlientz
Grain bowls at Dig Inn in Rye Brook.
Grain bowls at Dig Inn in Rye Brook. Photo Credit: Jeanne Muchnick
Dig Inn in Rye Brook.
Dig Inn in Rye Brook. Photo Credit: Jeanne Muchnick
Latte at Dig Inn in Rye Brook.
Latte at Dig Inn in Rye Brook. Photo Credit: Kate L. Schlientz

RYE BROOK, N.Y.  -- Dig Inn will open its first suburban location on Thursday, Jan. 12 in the Rye Ridge Shopping Center.

The fast-casual eatery, which prides itself on mindfully sourcing ingredients "to deliver the highest quality meals at a reasonable price," features farm fresh options for breakfast, lunch, and dinner.

According to a company spokesperson, the Rye Brook location includes new and unique features specifically created with the Rye community in mind. Among them:

  • Little Digs: Dig Inn seasonal options for little ones: mini marketbowls, crispy quinoa chicken nuggets, almond butter and banana sandwiches, and a range of housemade snacks.
  • Deli Bar: Dig Inn's first "grab-and-go" deli section where diners can order made to-go proteins, market sides, and snacks.
  • Chef's Counter: An intimate 10-seat bar serving vegetable-forward entrees: mushroom tartare on flax crackers, and black lentils, grilled chicories, and butternut squash conserva.
  • Vegetable Charcuterie : Inventive vegetable-forward appetizers: Yukon Gold potato terrine, crème fraiche, Asian pear, and smoked salmon.
The goal of Dig-Inn, which has 13 locations in Manhattan and Boston, is all about "democratizing good, wholesome food." It's also about enjoying meals the old-fashioned way—at a shared table with friends and family.

It should be noted, too, that Dig Inn removes various cost layers in the supply chain, ensuring more money ends up in local communities and drives down prices in store. Unlike typical quick-service and fast-casual restaurants, Dig Inn makes all menu items from scratch every day, with a robust culinary training program and kitchens run by kitchen managers.

The ultimate goal is to ensure communities everywhere have access to healthy and affordable food, that reduces their carbon footprint and comes to fruition via mutually beneficial transactions, explained a spokesperson.

Besides restaurant expansion  -- the Westchester locale is the brand's 14th restaurant -- Dig Inn is furthering its mission through finalizing plans to purchase its very own farm to revolutionize vertical integration in the fast-casual food industry, as well as excelling in its waste diversion efforts.

Check it out at 112 S. Ridge Street in the Rye Ridge Plaza; (914) 305-8463, www.diginn.com/ . Dig Inn is open Monday to Friday, 7 a.m. to 10 p.m.and Saturdays and Sundays from 8 a.m. to 10 p.m.

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