Dig Inn Rye Brook — New York, USA
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Many restaurateurs make a great to-do about building communities through food, but few do it with as much style as Adam Eskin – a private equity investor who’s transformed a health and fitness restaurant chain into a bona fide template for farm-fresh dining.
Dig Inn’s latest outpost in Rye Brook, an hour’s drive north of Manhattan, is located in, of course, a 1930s retail community centre. The New York-based design studio ASH NYC, which also worked on the group’s Boston outlet, has furnished the long, light-filled space with warm blond wood, Shaker-style benches and communal tables, low-backed grey banquettes, deep green marble, hand-blown globe lamps, and sunny posters by Hudson Valley artist Erika DaSilva.
The best seat in the house is by the L-shaped bar-counter overlooking the open kitchen. For Dig Inn’s mostly vegetarian menu, the group’s culinary director Matt Weingarten plunders the area’s farms (think organic vegetables, antibiotic-free meats and wild-caught fish) and artisanal producers.
The all-day menu begins with a breakfast of gluten-free quinoa waffles paired with lemon-infused ricotta and grain parfaits before segueing into platters of vegetable charcuterie and tactile bowls – handmade in Brooklyn by the ceramicist Wynne Noble – in which grains are mixed and matched with protein and vegetable sides.
INFORMATION
ADDRESS
112 South Ridge Street (The Rye Ridge Shopping Center)
Rye Brook NY 10573
Daven Wu is the Singapore Editor at Wallpaper*. A former corporate lawyer, he has been covering Singapore and the neighbouring South-East Asian region since 1999, writing extensively about architecture, design, and travel for both the magazine and website. He is also the City Editor for the Phaidon Wallpaper* City Guide to Singapore.
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