Super Bowls

Photographs by Christian Harder
Above: The urban-Zen vibe is a welcome addition to the Rye dining scene  • Marketbowl of toasted quinoa, wild sockeye salmon, Sicilian cauliflower and spring radish

Our appetite for healthy fast food shows no sign of letting up, and Dig Inn brings a hip, farm-to-counter option to our area. A suburban outpost of the popular New York eatery, Dig Inn opened in the Rye Ridge Shopping Center a few months ago, serving up “vegetable-forward” dishes in a Zen-like open space, all light wood and marble with a completely open kitchen. You watch the cooking happen while you’re ordering, cafeteria/food hall style. Up front there’s a dining area with big communal tables that attracts a quick turnaround lunch crowd, and in back, the seating has more of a café feel with individual tables for people who want to linger over a cup of Counter Culture coffee, MatchaBar matcha or a glass of wine, local beer or cider.

Chic communal tables – Photo courtesy of DIG INN

The menu centers around what’s called a “Marketbowl,” and you pick your base, market sides and protein to create lunch or dinner in a bowl, or to make any meal vegetarian, opt for an extra side or grilled organic tofu as the protein. All calorie counts are listed, as well as what’s vegan and what contains soy, egg, dairy and gluten—helpful for those with restricted diets. The base choices include toasted quinoa with preserved lemon, brown rice and farm greens that change depending on what’s in season. We liked the blend of greens with kale, baby romaine, chervil and mint. Market sides range from seasonal veggies like sautéed broccoli with lemon and crunchy spring radishes to healthy takes on comfort foods such as cauliflower mac n’ cheese and roasted sweet potatoes. When I brought home the cauliflower mac n’ cheese as part of a “family meal” to go, my daughter devoured it as if it were the more sinful all-pasta version.

New sides for summer include tricolor carrots with rosewater vinaigrette, cantaloupe and arugula with lime leaf, roasted
asparagus and baby bok choy with yogurt and ranch. Fruits and vegetables are the stars here and mostly sourced from New York state farms: Burch Farms, Satur Farms, Eden Valley Growers, Red Jacket Orchards and more than a dozen others. Still, we also enjoyed the proteins, in particular the charred chicken—juicy pieces of thigh meat—and the wild sockeye salmon.

Kids dig the Happy Valley Meatballs, and they can order from the Little Digs Menu too, opting for mini marketbowls, crispy quinoa chicken nuggets and almond butter and banana sandwiches, waffle bites and other treats. On the weekends brunch is served with egg sandwiches, quinoa waffles, yogurt parfaits and more to pair with your coffee. Catering is also available for events, parties and office lunches. If you’re eating here for dinner, the prices seem quite reasonable at $9.78 to $12.81 per meal.

Tricolor carrots with rosewater vinaigrette • Artwork with a message

DIG INN
112 South Ridge Street, Rye Brook, NY
914-305-8463; diginn.com

 

 

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