Dig Inn

Dig Inn is an American restaurant brand founded in New York City in 2011 by Adam Eskin. The company developed a fast-casual format that combines the convenience of an assembly-line restaurant with a more health-conscious and sustainability-oriented approach to food. Its restaurants generally emphasize vegetables, grains, seasonal ingredients, and proteins prepared through scratch cooking rather than a conventional quick-service menu built around highly standardized packaged products. The brand occupies a position between fast casual and contemporary health-focused dining. Customers can typically order through a service line, select a composed meal or build a bowl-like combination, and receive food intended to be prepared and served quickly. This model has led to comparisons with chains such as Chipotle, although Dig Inn has differentiated itself through its stated emphasis on farm relationships, regional sourcing, cooking from basic ingredients, and vegetable-forward menus. Its offer is designed to support dine-in, pickup, delivery, and catering. The company raised $21.5 million in early financing rounds and later secured a $30 million Series D round. Reported principal investors included Monogram Capital Partners and Bill Allen, the former chief executive of OSI Restaurant Partners. In April 2019, Dig Inn announced an additional $20 million financing round, including $15 million from Danny Meyer's Enlightened Hospitality Investments. The financing was associated with plans to expand the business and develop a first full-service, sit-down restaurant in New York's West Village. Expansion beyond the original New York base began to take shape during the late 2010s. The company opened its first Philadelphia restaurant in 2019 and introduced a delivery service called Room Service in parts of downtown Manhattan in January of that year. In July 2019, the business changed its consumer-facing name to Dig, a move intended partly to signal ambitions broader than the existing restaurant format. The name was used through 2025. In June 2025, the company announced that it would return to the Dig Inn name, citing customer feedback and a desire to restore a clearer connection with the brand's established identity. The same month, it collaborated with Cyrus Veyssi on a Sumac Yogurt and Chicken dish, directing a percentage of profits to the NYC Pride March. By October 2025, the chain was reported to have 36 restaurants. Its footprint included Manhattan and Brooklyn, Rye Brook in Westchester County, Stamford, Bridgewater, Philadelphia, Boston, Bethesda, Ashburn, and Washington, D.C., with two additional Philadelphia-suburban restaurants opened in Ardmore and Jenkintown during 2025. Dig Inn has received recognition within the fast-casual sector. Boston magazine named it the best fast-casual restaurant of 2017, and Fast Company included the company among its 2025 Top 100 Innovative Companies. The available reference material does not establish a public listing, a current parent company, or a definitive current executive roster beyond the founder's role in establishing the business.

Dig Inn was established in New York City in 2011 by Adam Eskin. From its early development, the business pursued a fast-casual restaurant model focused on meals assembled and served quickly while retaining elements associated with more deliberate cooking. Its stated approach emphasized locally sourced produce, relationships with farms, seasonal ingredients, and preparation from basic ingredients in restaurant kitchens. This positioned the company between mainstream fast food and higher-priced health-oriented or contemporary casual dining. The company financed its initial development through multiple private funding rounds. Reported early financing totaled $21.5 million, followed by a $30 million Series D round. Monogram Capital Partners and Bill Allen, a former chief executive of OSI Restaurant Partners, were identified among the principal investors. These investments supported restaurant development and the extension of the operating platform beyond a small New York footprint. In January 2019, Dig Inn added Room Service, a delivery offering available in parts of downtown Manhattan. Later that year, the company opened its first Philadelphia location, marking a step outside its original New York market. In April, it announced a further $20 million financing round, including $15 million from Enlightened Hospitality Investments, the investment group associated with Danny Meyer. The company connected the financing with expansion plans and a proposed first full-service, sit-down restaurant in New York's West Village. In July 2019, the brand changed its public name from Dig Inn to Dig. The change was presented partly as a way to communicate that the business sought to become more than a conventional restaurant chain. The Dig name remained in use for several years while the company continued developing its fast-casual restaurant network and service channels. In June 2025, the company said it would restore the Dig Inn name. Customer feedback and the strength of the earlier identity were cited as reasons for the reversal. The same month, Dig Inn worked with Cyrus Veyssi on a Sumac Yogurt and Chicken offering. A portion of the item's profits was designated for the NYC Pride March, connecting a menu launch with a community-oriented campaign. By October 2025, the reported network contained 36 restaurants. Locations included Manhattan and Brooklyn, Rye Brook in Westchester County, Stamford, Bridgewater, Philadelphia, Boston, Bethesda, Ashburn, and Washington, D.C. Two restaurants opened in the Philadelphia suburbs of Ardmore and Jenkintown during 2025. The company offered restaurant dining as well as pickup, delivery, and catering. The brand's public profile has included recognition from food and business publications. Boston magazine named Dig Inn the best fast-casual restaurant of 2017. Fast Company listed the company among its Top 100 Innovative Companies for 2025. The available material does not document a stock-market listing, an acquisition by a parent corporation, or a complete current leadership team.

• 2025

  Return to the Dig Inn name

  [1]Dig Innen.wikipedia.org

  The business reversed its earlier naming decision and returned to Dig Inn after citing customer feedback and brand recognition.

• 2025

  Reaches a reported 36 restaurants

  [1]Dig Innen.wikipedia.org

  By October, the chain was reported to operate 36 locations across several northeastern and Mid-Atlantic markets.

• 2019

  Delivery service and Philadelphia expansion

  [1]Dig Innen.wikipedia.org

  The company launched Room Service in parts of downtown Manhattan and opened its first Philadelphia location.

• 2019

  Rebrand from Dig Inn to Dig

  [1]Dig Innen.wikipedia.org

  The company adopted Dig as its consumer-facing name to support ambitions extending beyond its original restaurant identity.

• 2017

  Named Boston's best fast-casual restaurant

  [1]Dig Innen.wikipedia.org

  Boston magazine recognized Dig Inn as its best fast-casual restaurant of the year.

• 2011

  Dig Inn is founded in New York City

  [1]Dig Innen.wikipedia.org

  Adam Eskin founded the restaurant company, which developed a fast-casual concept based on scratch cooking and locally sourced produce.

A sustainability-conscious, locally sourced fast-casual restaurant brand combining quick counter service with scratch cooking, seasonal produce, and vegetable-forward meals.

• Fast-casual meals

  Composed and build-your-own bowls

  Dig Inn's central meal format uses a quick-service line through which customers select combinations of grains, vegetables, proteins, and sauces. The format resembles other bowl-oriented fast-casual concepts but is intended to foreground seasonal produce and food prepared in the restaurant. Offerings can be ordered for dine-in, pickup, delivery, or catering.

• Side dishes

  Scratch-cooked vegetables and seasonal sides

  Vegetables and grains are important components of the brand's menu and positioning. Dig Inn presents these items as cooked rather than merely assembled, with menus changing according to seasonal availability and emphasizing produce sourced through local or regional relationships where possible.

• Limited or featured entree · 2025

  Sumac Yogurt and Chicken

  Created in collaboration with Cyrus Veyssi in 2025, this chicken dish used sumac yogurt as a featured element. The offering also served a community purpose: a percentage of profits was directed to the NYC Pride March.

• Foodservice

  Catering

  Dig Inn extends its restaurant menu into catering for group occasions. The available reference material confirms catering as a service channel, although it does not specify a complete catering catalog or package structure.

• 2025Cyrus Veyssi collaboration and NYC Pride fundraising

  New York City

  Dig Inn collaborated with Cyrus Veyssi on the Sumac Yogurt and Chicken dish and linked the product to support for the NYC Pride March through a percentage-of-profits contribution.

  Outcome. The reference material confirms the charitable allocation but does not report a final fundraising total or campaign performance.

  Source

• 2025

  Reverted from Dig to Dig InnStrategy

  Background

  After several years using Dig, the company cited customer feedback and the value of its established brand identity.

  Action taken

  The business announced in June 2025 that it would return to the Dig Inn name.

  Aftermath

  The brand continued operating under Dig Inn, with 36 restaurants reported by October 2025.

  Source

• 2019

  Adopted the Dig nameStrategy

  Background

  The company sought to communicate ambitions that extended beyond its established restaurant-chain identity.

  Action taken

  Dig Inn changed its public-facing brand name to Dig in July 2019.

  Aftermath

  The Dig name was used through 2025 before the company restored Dig Inn.

  Source

• 2019

  Planned a first full-service restaurantStrategy

  Background

  A $20 million financing round was announced alongside plans to broaden the business model.

  Action taken

  Dig Inn stated that it planned to open its first full-service, sit-down restaurant in New York's West Village.

  Aftermath

  The available material does not establish whether the planned restaurant opened or how the concept developed.

  Announced financing. $20 million (2019)

  Source

1. 1Dig Innen.wikipedia.org