In Delray Beach at the east end of The Avenue, there is a restaurant whose slogan on their windows says it all; “Big Taste, Small Footprint.” Nestled amongst the stone work and water fountains of Gulf Atlantic Plaza, DIG – which stands for “Doing It Green” – redefines what we all think about eating healthy and green. When people hear about green cuisine, most think of vegan and gluten-free dining options. Robert Greenfield, owner of DIG, provides a new perspective and is always happy to educate his patrons on eating organic.
This fine establishment has both comfortable indoor and outdoor seating, using the chairs and tables from their last location in the spirit of recycling. Even the water is bottled in-house using a Kangen Water machine to filter out pollutants and harmful chemicals often found in tap or bottled water, giving you a cleaner tasting water to drink. And a large majority of the menu is organic; grown or fed without using additives, pesticides or other harmful chemicals.
The real test though for most diners is in the taste. We suggest you start out with the crowd pleaser known as the Hummus Trio. Three distinct hummus made with eggplant and pumpkin seed, black bean and chipotle, and basil and sun-dried tomato. They have a smooth consistency with strong and pure flavors, that you cannot help yourself from continuously dipping into them with sticks of fresh zucchini and celery or wedges of pita bread.
A vegan specialty is the Organic Vegetable Lasagna made with a basil pesto, pomodoro, shaved parmesan, fresh vegetables and mushrooms, and sunflower sprouts. The flavor is so rich that even a meat-eater will want a bite. Not to worry though, as DIG prepares a juicy wagyu beef burger covered in cheddar cheese, grilled onions, and a rich chipotle BBQ sauce that satisfies even the most die-hard carnivore. A well-rounded selection of wines and draft beers help round out the menu.
DIG has a wonderful and relaxed atmosphere for lunch or dinner. There is also the added bonus of frequenting a restaurant that is doing its part to positively impact not just the environment, but also the eating habits of each patron. “As individuals we might feel like we cannot do much. But through education and a unified effort, we can make an impact as a community,” Robert says.
777 E. Atlantic Ave.,