Dig Inn, a 10-restaurant chain based in New York City, is already a hit with healthy eaters. You're bound to see crowds lined up to get salads, sandwiches, and market plates from here any given day of the week.
With an average check of $10 and a focus on produce sourced from local farms, the chain aims to make simple, high-quality food available at an affordable price.
The brand has just announced a $15 million Series C funding round led by Wexford Capital. Monogram Capital Partners, Riverwood Capital founder Michael Marks, and Law360 founder Magnus Hoglund also contributed to the round.
Dig Inn had previously raised $6.5 million in earlier rounds of funding.
We caught up with Dig Inn founder and CEO Adam Eskin at the chain's newest restaurant in New York City.
Dig Inn wasn't always known by its current name. In 2011, Eskin, a former private equity associate at Wexford Capital, officially started rebranding what was then called the Pump Energy Food, a five-store eatery that catered to a bodybuilding crowd. Eskin changed the name to Dig Inn and completely revamped the menu to focus on fresh, locally sourced produce.
We visited Dig Inn's 10th and newest location, which opened in the Nomad neighborhood of Manhattan in November. Eskin says the chain plans to use the funding to open five new restaurants and hopes to eventually expand to new markets.
Eskin says Boston will most likely be home to Dig Inn's first restaurant outside of New York City. "I think we just want to be measured and responsible with how we think about sites and locations," he said. "As we find sites that work, along with the folks trained in a position to run those restaurants, we’ll open them."
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