Obsessed with Dig Inn’s brussels sprouts? This girl’s hand just flew up. Memorized their seasonal menu? Ummm…guilty! A regular for lunch or consistently order delivery for dinner? Yes…Well, before you jet out of the office in a few, check out what Dig Inn has cooked up for us New Yorkers this month! Hola.
Satisfying busy mouths since 1997, Dig Inn {which used to be The Pump way back when!}, strives to serve the healthiest farm to table slow food as possible {without disturbing your piggy bank, of icourse} to New Yorkers. Consisting of five locations around Manhattan, Dig Inn changes their menu seasonly so A. you never get bored with what their serving and B. your behind doesn’t get the chance to enhance. Can you tell I’m pretty much obsessed with this place? Bonjour. So when I heard they recently created a contest {ending October 24th!} surrounded by their number one seller, brussels sprouts, it was a must I learned what I needed to do to win and then obviously get noisy with their CEO…
Interview with Dig Inn’s CEO, Adam Eskin:
What inspired the beginnings of Dig Inn?
I have always been interested in eating well, and as I and we learned more about food – how it is grown/raised, why it is so important to eat naturally raised meats, etc, we realized there was a big opportunity to do something disruptive in the restaurant space, similar to what Whole Foods did to grocery. For me, when I think about the food we serve, I think about it in terms of whether or not I would one day share this food with my children.
How did you think of the clever name?
We have worked with a couple of brilliant guys in Brooklyn for years now – Dave and Mark of Dark Igloo. It took us the better part of a year, but we love the brand that we have developed thus far, and how it continues to take shape. It was important for us to develop a name that stood for the enjoyment of eating and the celebration of sitting down for a fresh, quality home cooked meal.
How does your team decide what to put on the menu for each season?
A big driver is what is in season and locally available. We then ask “what do people want to be eating this time of year?” As it gets colder, we focus on more hot, hearty dishes, and vice versa as Spring approaches and the weather heats up. Right now we are wrapping up our Thanksgiving menu which will be offered for the month of November – naturally raised, whole bird turkey that we will brine and roast in-house at each restaurant daily, accompanied by cranberry sauce, stuffing, mashed sweet potatoes and gravy – all house made from scratch. You won’t be able to find a Thanksgiving meal like this anywhere.
Do you have a personal favorite on the menu right now?
Besides the brussels sprouts, of course. The local roasted beets with toasted pumpkin seeds. I like beets, but this recipe really worked for us. It’s a new fan favorite as well.
Will Dig Inn be expanding out of the city soon as well?
We are in the process of building #7 and #8 currently, with 4 more in NYC coming in 2014. We expect to expand outside of NYC by Q1 of ’14/Q2 of ’15.
I am so excited about this contest! Where is your favorite place to take a break and have lunch in the city?
There is a little hidden spot in the 50’s east of 3rd – greenery, benches, a waterfall and a coffee hut. I love it there, but don’t tell anyone…
“Fall is the best time of year in New York City. We are encouraging everyone to take a break and slow down with our slow food,” says Founder and CEO of Dig Inn, Adam Eskin. “We believe in fresh, seasonal, locally sourced ingredients that are harvested in ways that preserve and promote our community. Our brussels sprouts are back for the Fall and we want to use this cult food favorite of ours to engage New Yorkers in a way that will continue to help us support our community while raising awareness for programs we feel passionate about.” Want to win big? All you have to do is take a picture of your brussels sprouts at your favorite lunch spot before the 24th. The participant with the best photo will win free lunch for a month {1 Marketplate or Cold Pressed Juice/Day}, using #SproutToLunch tags in their posts. Um…yes, please!
On October 24th, Dig Inn will announce the lucky winner in front of Dig Inn’s 350 Hudson Street location where a giant wheel barrow full of brussels sprouts will be placed in front of the store to close out the program. 10% of all Picnic Pint sales of brussels sprouts during the #SproutToLunch campaign will be donated to Slow Food NYC, who will use it towards their Organic & Sustainable Farm to Restaurant Producer Summit on November 3rd, which will drive home the message of supporting local food systems and strengthening the connection between local restaurants and farmers. Hola.
Whether you’re looking for a new lunch spot to frequent or are just in the mood to score an incredible opp filled with brussels galore, check out Dig Inn’s contest. It’s the perfect time to Dig Inn to win + be thin! Happy Weekend! B+H
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