• Home
  • food
  • How DIG INN is disrupting the food system
How DIG INN is disrupting the food system

When I first came to NYC my experience of DIG INN was a quick stop for lunch, and I left feeling like I had a “way healthier version of Chipotle”. Since then the restaurant has expanded all over New York including the Upper East Side where I had the pleasure of experiencing their new custom farm-to-table breakfast.

Locally-sourced in New York, Dig Inn¬†receives all of their food within a 300-mile radius straight from farms like Dagelle Brothers Produce, Eden Valley Growers, R + R Produce, Muzzarelli Farms—something not most can really claim nowadays.

You will not find any high fructose corn syrup in any of the dishes; in fact, all ingredients are sustainable, non-antibiotic, and sans hydrogenated fats or artificial colors. The featured breakfast bowls flavors are based on what’s fresh and what’s in; they definitely “roll with the seasons”, so to speak.

Signature breakfast bowl with seasonal veggies, soft-boiled egg, tomato apricot relish, and superseed crunch:

Build-your-own, or choose from the curated options like this soft boiled egg with roasted carrots and creamy dill sauce:

Gluten-free quinoa waffle:

Butternut squash mac n’ cheese with whole wheat pasta, rBGH-free 3-cheese blend, sprinkled with panko bread crumbs:

Breakfast sandwich:

Matcha tea latte:

One of the best avocado toasts you’ll ever experience:

For now, Dig Inn is offering the breakfast options at certain spots, but don’t be surprised to see more of these stores blowing up with full-blown morning munchie options sourced right in New York.

Trackback from your site.


Kaitlin Duffy is a writer from Cleveland. When she's not blogging or pondering the great complexities of the world and outer space, she is finding rare vinyl steals, visiting new places, laughing often, Instagramming everything in sight, watching movies, or working on her first feature Port de Cleve.