A Manhattan fast-casual restaurant chain is preparing to purchase its own farm to educate chefs and connect with consumers.
Dig Inn—calling itself a farm-to-counter experience—offers locally-sourced, organic dining at a fraction of the cost commanded by many of the city’s fine restaurants.
Adam Eskin, Dig Inn‘s founder, says the farm will be a “living lab” to help chefs understand how much work goes into growing the produce used in their creations, and experiment with various seeds and planting methods. In addition, it will give chefs a chance to step away from the fast-paced environment of the restaurant.
Dig Inn also plans to connect with the community and share benefits of the farm-to-table movement in unique ways—including hosting dinners and tours of the farm for the general public.
Eskin and team plan to purchase the farm later this year and expect to begin harvesting crops in 2017.