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Put The Shovel Away And Pick Up A Fork, Rye Eatery's Spring Menu Is Here

Dig Inn in Rye Brook Wednesday unveiled its new spring menu. Among the mindfully sourced seasonal ingredients are golden beets, kale, broccoli leaf, spring radish, and Sicilian cauliflower.
Dig Inn in Rye Brook Wednesday unveiled its new spring menu. Among the mindfully sourced seasonal ingredients are golden beets, kale, broccoli leaf, spring radish, and Sicilian cauliflower. Photo Credit: Submitted
Adam Eskin, the founder of Dig Inn in the Rye Brook location, the chain's first suburban outpost. It has 14 other locations, in Boston and New York City, and plans for several more.
Adam Eskin, the founder of Dig Inn in the Rye Brook location, the chain's first suburban outpost. It has 14 other locations, in Boston and New York City, and plans for several more. Photo Credit: Jeanne Muchnick

RYE BROOK, N.Y. -- With folks still digging out Wednesday after Stella buried the Hudson Valley in several feet of snow, it’s hard to picture spring being just around the corner.

But for one Rye Brook restaurant, it’s already here.

The Dig Inn, a fast-casual eatery, this week unveiled a spring menu that features the season's best ingredients in dishes such as golden beets with quinoa and orange, kale with dates and granola, and Sicilian cauliflower with capers and raisins.

There is also raw Ark Foods broccoli leaf with house-made parmesan dressing, Schoharie Valley Farms red potatoes and Dagele Brother pickled red onions in a yogurt-mustard vinaigrette.

Dig Inn, which has 14 locations in Boston and New York City, and plans for several more, opened its first suburban location in January in the Rye Ridge Shopping Center.

A company spokesman said the Rye Brook location has several features that were created with the community in mind.

They included seasonal options for the kiddies, such as mini market bowls, crispy quinoa chicken nuggets, and almond butter and banana sandwiches.

It also has a “grab-and-go” deli section, a first for the restaurant chain, and a chef’s counter, a 10-seat bar that serves vegetable-forward small bites such as mushroom tartare on flax crackers and grilled chicories.

Dig Inn says it’s all about "democratizing good, wholesome food."

For more about Dig Inn and its spring menu, click here.

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