Dig Inn Seasonal Market to Open in Boston

Coming this spring, it will be the company's first store outside Manhattan.

Dig Inn

Dig Inn’s dining room in Manhattan’s Nomad neighborhood. / Photo provided

UPDATE, June 9, 2016: Dig Inn will open its first Boston restaurant on Friday, July 8. The Copley Square location will serve breakfast, lunch, and dinner, and will donate opening day funds to Future Chefs.


A farm-to-counter fast casual chain is making moves outside its native New York City. Dig Inn Seasonal Market will open its 12th location in Boston this March (see Update, above).

Dig Inn specializes in build-your-own Marketplates—a protein and two sides, on a bed of grains or greens—sourced locally with naturally-raised meats and produce. Expect additional menu items like rotating sandwiches; a vegetable butcher block; a Field Salad program with local greens, chervil, mint, roasted vegetables and house-made dressings; and rotating Daily Digs like meatballs, lentil cakes, and a local fish special.

The Boston shop will also be the first Dig Inn to offer breakfast. There will be the requisite pastries, yogurt and oat parfaits, and egg sandwiches, plus things like quinoa waffles, avocado toast, frittatas, hard-boiled duck eggs, and vegetable and egg croquettes. George Howell Coffee Roasters will supply the chain’s first-ever coffee program, to supplement its usual array of cold-pressed juices, shakes, shrubs, and teas.

Adam Eskin founded Dig Inn in 2011 with a mission to support regional farmers. (The former finance professional also strives to keep prices low; on a sample menu, the most expensive Marketplate, at $12, is a large serving topped with grilled flank steak.)

“Not only does this help us reduce our environmental impact and support the local economy, but fresh, healthy ingredients simply taste better,” the company says in a factsheet about the new location. Some of the New England purveyors will include Plainville Farm in Hadley, Four Town Farm in Seekonk, Pete’s Greens from Craftsbury, Vt., Pleasant Valley Gardens in Methuen, Ward’s Berry Farm of Sharon, and the Farmer’s Garden in Rehoboth.

The new location, taking over 3,000 square feet on Boylston Street, will be the largest Dig Inn yet. It will seat about 40, and will also offer outdoor dining. Design firm Ash is on board for the first time, and a representative says the Boston Dig Inn will look unique compared to its peers, with “eclectic patterns and a range of textures.” There will be an open kitchen and communal tables.

Dig Inn will be open on weekdays from 7 a.m.-10 p.m. and weekends from 10 a.m.-10 p.m., with brunch until 3 p.m.

Dig Inn Seasonal Market, opening spring 2016 at 557 Boylston St., Boston; diginn.com.