In the heart of Downtown Brooklyn, across from Abolitionist Place, Dig has established itself as a neighborhood go-to, serving up fresh food that both nourishes and delights its customers. We talked to Tracy Kim, Dig’s CEO to learn more about this thriving fast casual restaurant’s journey and what makes their Downtown Brooklyn location special.
The Dig Story
Dig’s journey began in 2011 in Manhattan, and what started as a protein focused food business called Pump has blossomed into a thriving restaurant chain with approximately 35 locations spanning from Boston to Washington DC.
“Dig was one of the first farm-to-table bowl concepts,” Kim explained. The founding philosophy centered around “mindful sourcing, real cooking,” principles that continue to guide the business fifteen years later.
Tracy Kim, CEO of Dig
What Makes Dig Different
At its core, Dig is committed to scratch cooking, and everything is made fresh in their kitchens. This dedication to culinary excellence is evident in their staff composition; every General Manager has a culinary background, creating what they describe as a “chef-driven culture.”
Originally catering primarily to a Manhattan office lunch crowd seeking “nutrient-dense, real food,” The COVID-19 pandemic necessitated a diverse approach, and Dig evolved to serve a more balanced mix of lunch and dinner customers, including many families, which led to menu innovations like family dinner bags and catering options.
Why Downtown Brooklyn
What drew Dig to Downtown Brooklyn is the area’s strong sense of community, something that aligns perfectly with the restaurant’s values. “Brooklyn itself, we feel, is just a very community driven place, so it’s a good fit with our values and ethos,” Kim shared. “It’s a community that appreciates real food, good food, nutrient-dense food.”
The City Point location has been particularly successful, benefiting from the large residential population, local schools, and Abolitionist Place park that draws visitors looking for quality dining options close by.
“This community has been very welcoming to us,” Kim noted. “We have repeat guests and our team knows the guests who come in… the opening of Abolitionist Place has been game-changing for us.”
(Left to right) Tracy Kim, David Reyes, Matt Sanders
Looking Ahead
With plans for continued expansion , and exciting menu innovations scheduled for a summer launch, Dig continues to grow while maintaining their commitment to quality and community.
For those who have yet to experience what makes this farm-to-table eatery special, their Downtown Brooklyn location offers the perfect opportunity to discover why so many locals have made Dig a go-to spot.
