After opening its first Boston restaurant last July, New York-based healthy food chain Dig Inn has opened its second in Downtown Crossing. The new restaurant, located at 277 Washington St. (at the corner of Washington and School St.), clocks in at 1,400 square feet and seats 20 guests. The location launches with the company’s new early summer menu, which is filled with fresh radishes, tri-colored carrots, bumblebee tomatoes ,and cantaloupe, plus a beverage menu that includes iced coffee, an espresso bar and matcha.
In an interview this week, founder and CEO Adam Eskin said he has been thrilled with the response to Dig Inn’s first Boston location on Boylston St.; furthermore, the company is looking forward to introducing its vegetable-forward fare to a new Downtown/Financial District audience.
“We are incredibly fortunate to have been so welcomed by the Boston community. As a Boston native, I really wanted to bring our vegetable-forward food back home, and I am grateful that it has been so well received,” Eskin told BostInno. “Downtown Crossing has historically been the place in Boston where community comes together — the T intersects here, and the neighborhood brings together a unique combination of residents, businesses, students, and tourists that capture the heart of the city.”
While the new restaurant features a similar menu to the Back Bay location, it focuses on lunch and dinner (the Boylston St. location was the first in the chain to offer breakfast). And with a smaller footprint than its Back Bay counterpart, the Dig Inn team had to put a lot of time into making the most of the space and making it feel as welcoming as Boylston St. Like that location, the new Downtown Crossing restaurant features an open kitchen and a separate and distinct dining room designed to encourage customers to sit and enjoy their meals without rushing.
To an even greater extent than the Back Bay, Downtown Crossing and Financial District workers have myriad choices for lunch and dinner, whether it’s fast food, fast casual, or a traditional sit-down meal. Dig Inn’s culinary director Matt Weingarten acknowledges the company is entering an already crowded market in Downtown Crossing, but he thinks Dig Inn’s unique business model — a model he calls “fine-fast” — will help the company differentiate itself in a neighborhood with no shortage of food options.
“There are a lot of great fast-casual concepts in the Downtown Crossing neighborhood that are doing exciting things in the industry, and we’re big supporters of anyone innovating in the space,” Weingarten said. “That being said, we’ve created a unique business model that sets us apart from the others. We’re serving food that is cooked from scratch utilizing ovens, grills, sauté stations etc. and similar to fast-casual, we are producing food at a mass scale and a rapid pace.
Even as Dig Inn prepares to open the doors to its second Boston location, the company is already eyeing a third location in the Prudential Center later in 2017. It would be a vast understatement to say that Eskin, a South Shore native, is bullish on the company’s prospects in Massachusetts.
“Boston is an incredible city with a dynamic population of smart, hard-working and health conscious consumers. We’ve found that our guests really appreciate a delicious, scratch-cooked meal for a fair price — something that can be challenging to prepare at home when everyone is so busy and on-the-go,” Eskin said. “We want to build more restaurants to meet this need — not just in the Back Bay but across the city, and ultimately the state.”
Hours for Dig Inn’s new location are Monday through Friday, 10:30 a.m. — 9 p.m., and Saturday through Sunday, 11 a.m. — 9 p.m. | Photos provided.