Dig Inn opens lst MA unit in Boston’s Copley Square

BOSTON – From Manhattan, where Dig Inn currently has 11 restaurants, the chain opens its first in Massachusetts this week in Boston’s Copley Square neighborhood where it will be open for breakfast, lunch and dinner seven days a week.

The restaurant offers communal tables for working, reading, gathering and, of course, dining. An open kitchen lets customers see the action and feel a part of it. “We believe in the power of a shared table,” a spokesman declares, “for the everyday and the extraordinary.” The restaurant, he points out, is “a place where friendships are made and ideas are born.” With 40-plus seats and outside dining too, it’s the largest (3,000 sq. ft.) in the group.

The Boston unit will be the first to offer breakfast as well as lunch and dinner, so start the day there with egg sandwiches, yogurt and overnight grain parfaits, quinoa waffles, toasts, fresh pastries, veggie pop-tarts, frittata, hardboiled duck egg or vegetable and egg cocottes.

Dig Inn introduces a new Coffee Culture coffee program all day. At lunch or dinner, check out Vegetable Butcher Block with cauliflower, squash, asparagus, mushrooms and eggplant or the Daily Digs program with meatballs, lentil bean cakes, lemon chicken, braised beef, cassoulet beans with cured meat and a local fish special daily. The Field Salad program offers signature greens, a variety of six roasted vegetables and new house-made dressings.

Dig Inn is committed to local in-season ingredients, sourcing from regional farms including Plainville Farm, 4 Towns Farm, Pete’s Greens, Ward’s Berry Farm, Farmer’s Garden, Siena Farms, Open Meadows Farms, Kitchen Gardens, Davidian Brothers Farmsm Botticello Farms, Twin Oaks Farms, Smiarowski Farms, MapleLine Farms and Valley View Farms.

Here in Boston, the group is partnering with Future Chefs, the local non-profit that develops tomorrow’s culinary leaders, helping young people find jobs that offer excellent learning experiences. As part of the partnership, one student from each class will apprentice at Dig Inn for six months.

Lastly, because surplus food should not go to waste, Dig Inn is donating its surplus to Lovin Spoonfuls, a non-profit committed to reducing food waste by redistributing food that otherwise would be wasted to its network of partners and shelters. Visit www.diginn.com.

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