Open Orders

  • I have an issue with an open order.

    Our team is standing by at the location from which you placed the order. Please try the store directly by phone–the number is listed on our locations page. If you cannot reach the store (this may happen during peak hours), please use the open orders category on the contact form. We’ll get right back to you.

  • What happened to my order confirmation email?

    It’s possible the email made its way to your spam folder. Give that a check and if you still can’t locate the confirmation, hit us up via the open orders category on the contact form.

  • Can I pay with cash when ordering for delivery?

    Only credit is accepted for delivery orders at this time.

Menu & Nutrition

  • Where can I find your nutritional/allergen information?

    Nutritional information is available online here. In our restaurants, allergens are listed on our print menus and on line-cards placed in front of each dish. For special requests, please reach out via the menu & nutrition category on the contact form. And, of course, never hesitate to ask our team for assistance. 

  • Why do you have different menus at different locations?

    Transformation and progress are at our core. We take every opportunity we can to improve and provide you with the best food possible.  In 2014, we began live grilling and sauteeing at our restaurants. Currently our Madison Square Park (16 E 23rd), Nomad (1178 Broadway), Bowling Green (80 Broad), Brookfield Place (225 Liberty), Morningside Heights (2884 Broadway) and Hudson Square (350 Hudson St) menus feature our grilled & sauteed proteins and sides as well as salads and sandwiches. And, we’re excited to share that our Midtown East (150 East 52nd St) location will be renovated in October 2015 to offer the same menu as our new stores.

    We’ll roll this out at our other locations as we renovate over the next few months: Grand Central (275 Madison Ave), Wall Street (80 Pine), Midtown West (40 West 55th St), and Union Square (17 E. 17th St.)

  • Can I get the recipe for my favorite dish? Do you have a cookbook?

    We’re so glad you asked! You’ll find some of your favorite recipes online (go on, Google us), as we share them with our editorial partners. Select recipes can be found on the Dig Inn blog and collected on the “Dig Inn At Home” Pinterest board as well. And, a cookbook is on our list, as we like to say around here. Stay tuned…

  • What’s your sourcing philosophy?

    Learn more about our sourcing philosophy in this video.

    Mindfully Sourced. People care more than ever about what’s in their food, where it comes from and how it’s grown.  We realize there is a lot of information and noise out there, and we feel like it’s our responsibility to help make sense of it all.  Put another way, our sourcing team and our chefs sweat the small details on the back of a label so you don't have to. 

    Below are four guidelines we follow when sourcing food:

    1. Eat real good food, only the stuff that you would feed your family.

    When we don't understand how an ingredient is produced, or grown, we don't buy it and it doesn't go on the menu.  We're pushing for short shelf-life, fresh ingredients in an industry that has worked to chemically preserve food as long as possible.  Simply put, if we don't feel safe eating it, then it doesn't go on our plate.  In our food, there are:

    • no hydrogenated fats
    • no artificial coloring
    • no artificial flavoring
    • no high fructose corn syrup
    • no added artificial sweeteners or sugars

    2. Quality and transparent ingredients, defined our way

    Quality means that we inspect all ingredients with a fine toothed comb, including how they are grown, what they are preserved with, where they come from, and of course, their flavor.  We have direct conversations with our farmers on our high volume items to ensure full transparency and that the same quality and care is used.

    3. Reasonably Priced, yet Mindfully Sourced

    We think everyone should have access to real good food, at an affordable price per plate.  Accordingly, we try to balance quality and naturally grown products with price.  Mindfully sourced ingredients strike the balance between food as a commodity (such as iceberg lettuce) and food that is high-end and out of reach (such as foie gras). At Dig Inn, you pay for the true value, not a premium for marketing jargon.

    4. Build & Support Your Community, including Farmers and Producers Close to Home

    It’s central to our business that we build a network of farmers and producers who align with our mission.  Conveniently, New York State happens to be the U.S.’s fifth largest producer of fresh vegetables and third largest producer of dairy.  As such, when beets, apples, and onions are on our menu, they are almost exclusively from NY State farms.

  • Where is your meat from and how it is raised?

    We believe food should remain close to the source and be minimally altered. We source our meats from farm partners we trust–all of our meats are ABF (Antibiotic-free) and hormone-free. We use FreeBird chicken, our beef is raised without antibiotics and is sourced from Creekstone Farms and NatureSource. Our Duroc breed pork is from Premium Iowa Producers. Our pigs are 100% vegetarian, fed minimally processed feed with no preservatives and never given any animal byproducts. For more information, feel free to give us a shout. We are always here to answer your questions.

  • Where is your seafood from and how it is raised?

    We intentionally and exclusively use wild-caught salmon–read more about our decision to use wild over farm-raised on our blog. Our supplier for both our Wild Sockeye Salmon and Salmon Salad is Icy Strait Seafoods in Alaska – a direct buyer and processor of sustainable seafood. The folks at Icy Strait closely monitor fishing practices to prevent overfishing and by-catch. And, they’re just straight-up awesome.

  • Is your produce organic?

    We’re committed to providing high-quality, delicious food at affordable prices to everyone. Sometimes, this means making a tradeoff and buying vegetables and ingredients that are not organic. We choose to focus on building direct relationships with our producers to understand their growing practices, and will buy organic if we feel it is absolutely necessary.

  • Is your dairy rBGH free?

    We are proud to say our milk is 100% pasture raised, grass fed. And yes, all of our dairy products are free of rBGH. As supporters and investors in slow-cooked food and slowly-grown ingredients, using milk produced with rBGH (or rBST), growth accelerators, would go against our beliefs.

  • What kind of oils or fats do you use?

    First, let us just say, we love a good fat. You’ll find lots of good unsaturated fats (like avocados and nuts) on our menu. As for cooking oils, we use strictly non-GMO canola oil and extra virgin olive oil.

  • But why Canola oil?

    Taste and flavor always come first for us. Since extra-virgin olive oil is not suitable for all of our dishes, Canola oil is our friend. It is allergen-free, has a neutral flavor profile (in contrast to olive oil, coconut oil, pumpkin seed oil, and flax seed oil.) and it is shelf stable. It also has a high smoking point and is readily available, unaffected by produce shortages.

    But you’re not just getting any Canola oil. We pay a premium for our specific brand of non-GMO oil. Our team keeps up to date on current oil research, including R&D on coconut, sunflower, and grapeseed oils. If there’s ever a better option, know we’re all over it.

  • Does your food contain sodium?

    Yes. The sodium in our food comes from sea salt added for flavor, never from being processed.

  • Do you use gluten-free products?

    We go gluten-free wherever it makes sense, as accommodating the special diets of our guests is super important to us. Quite a few of our dishes are gluten-free, and we use products like tamari, a gluten-free soy sauce alternative, to create as many gluten free options as possible. Allergens are always noted in our print menu and online. Note that we do cook in an open kitchen, so cross-contamination may occur.

  • Do you provide the option for special orders, e.g. removal of salt or cheese in individual or in catering orders?

    We take great pride in each and every dish prepared in our kitchens. Unfortunately, because they are complex and cooked in batches, we are unable to accommodate special requests.


  • Who do I speak with about a concern or complaint about my experience at Dig Inn?

    We’re so glad you asked. We love every opportunity to learn and grow from your experiences.

    If your inquiry is regarding an open order, please visit OPEN ORDERS and we will get back to you ASAP.

    For everything else, please use the feedback category on the contact form and one of our team members will be in touch over the next few days.


  • Do you offer a rewards program?

    We do! Rewards are earned through the Dig Inn app when linked to LevelUp. For every $99 you spend at Dig Inn, you’ll earn $9 back. You can download the DigInn app on iTunes or Google Play.

  • Do you offer discounts?

    We are committed to providing high-quality, sustainably-sourced, delicious food at affordable prices to everyone. Because our prices are reflective of the true cost of our ingredients, we do not offer discounts regularly. If you are looking for sponsorship for a special event, please see sponsorships and partnerships.

  • Do you franchise?

    Franchising is not on the list, as we say. For that reason, and due to the high volume of requests, we will not respond to these inquiries for the time being. Thanks for understanding.

  • Do you sell gift cards?

    Yes, and what a lucky person he/she is. Gift cards and Dig Inn merch are available for purchase here. You can also pick up a gift card in any of our locations–just ask at the register.

  • Can you please build a Dig Inn in my neighborhood?

    We would love to come to your neighborhood. We are growing like weeds–you won’t believe what we have planned for this year. We’re pretty serious about our part in changing the way America eats and it’s likely that your neighborhood is on our radar. With that said, you can always feel free to drop us a line.

  • Where is your corporate office?

    Dig Inn HQ is located at 1235 Broadway, Floor 2 | New York, NY 10001. Feel free to send us mail, but if you’re thinking of coming by, we’d love a heads up. Please contact us to make an appointment here.

    You can also find us at or at 212-545-7867.

  • I noticed an increase in the price of my bowl. Why?

    On January 1st, we raised prices in our New York City restaurants by approximately 8%, or 92 cents per bowl.

    We spend a lot of time at Dig Inn thinking about pricing, value, and values as they relate to our guests, our farmers and partners, and the 600+ folks cooking in our kitchens every day. These values, in fact, are the bedrock upon which our company was founded in 2011. For almost 7 years we’ve been serving delicious food, mostly vegetables, grown by farmers we know and trust, cooked from scratch by our cooks and chefs every day, and served to you at affordable prices for lunch and dinner.

    As the end of 2017 came near, we spent considerable time as a team time thinking about not just where we are today, but from where we’ve come, and more importantly where we’re headed, together. And while it’s important to us that we continue to charge fair prices for our food and offer you great value, it’s also important to us that we are paying wages to properly support our teams in their lives and careers as they learn and grow here. In reflecting on our past, we’ve realized that our original model (and the menu pricing associated therewith) did not sufficiently consider the true costs of paying a fair wage, and supporting the growth and development of our cooks and chefs over time.

    For us, this means getting everyone to a starting wage of $15/hr in New York by 2019. So we are taking the steps necessary to achieve this. We’ve raised wages for our hourly employees to $13.50/hour in 2018, which is above the NYC minimum for a company of our size, and we intend to take the final step to $15/hr by year’s end.

    We hope you’ll support these efforts to build a strong community around our food - it cannot exist without with the incredible work by so many that happens every day, in our kitchens and in the fields. We believe that our prices still offer great value, but we realize that sometimes change can be hard.

    As always, we welcome and appreciate your feedback. And if you want to chat more, we’re here at



  • Do you have an App, accept mobile payments or offer a loyalty/rewards program?

    Yes, yes, and yes. The Dig Inn app allows users to order for pickup and delivery, save favorite orders, track allergens, pay with your phone and more. We do offer a rewards program in conjunction with LevelUp. For any additional questions or technical difficulties, please reach out via the tech/mobile app category on the contact form.


  • I want to join the Dig Inn team!

    Amazing. We’re always looking for great people to join our team. Check out our current job opportunities in restaurant management/operations or our support team on our careers page, or email us your resume and a cover letter at

  • Do you have internship opportunities?

    The question is- do you know what you’re getting yourself into? ;) We accept applications for interns, aka office ninjas, on a rolling basis. For more information or to submit an application, please check out the careers page.

Catering & Events

Donations & Sponsorships

  • Will you sponsor my event?

    We love our community and will roll up our sleeves any chance we get. If you think we should sponsor your next event, simply email the details of your event or request to (Note: requests must be received at least 6 weeks prior to the event to be considered. Due to the volume of requests we receive, our team may not be able to reply if your event falls outside of our areas of focus)

  • How will you support my organization?

    Dig Inn provides in-kind donations of food for larger groups and events. And for smaller groups/events, we give free meal tokens (or credits) which are often used for raffles or silent auctions.