Digging Inn to the New Year!

It certainly has been a while since my last post. I wish I could say it was for a good reason but it was a whole slew of bad ones, one right after the next, most of which have been resolved. That aside, I was happy to visit the newly opened Dig Inn in Rye Brook. The popular New York City enterprise made its way to Westchester, satisfying the need for more healthy, environmentally friendly choices in the Hudson Valley.

Upon entering you can't help but admire the minimalist design. Cool neutrals, which are echoed in their beautiful bowls, tiny potted succulents on the tables and a rear seating area with a gorgeous skylight that I'm sure is nothing short of inspiring in the morning. The staff was ready to please and there was no shortage of customers. 

Set up in a "Chipotle" fashion, the customer creates their own bowl containing one of four bases: a farro mix (rave reviews from my fellow diner), a miso noodle (good, but spicer than expected), brown rice (flavorful and hearty), or simple mixed greens. There are a number of sides that follow including tender maple and sriracha roasted Brussel sprouts, an intriguing cauliflower with capers and raisins, and a fresh lemony broccoli. The available proteins are thoughtful variations of chicken, tofu, steak, and chicken, which makes the "fast food" approach seem a bit more elegant We were all very pleased with the quality of the food and so stuffed that I skipped dessert! We all know I do not skip dessert!

Being opening day there were of course kinks to work out. The brown rice was taking longer than expected and certain menu items were not offered at this location despite being listed.  I did notify customer service and received a very quick, apologetic response and apparently some "goodies" are coming my way (thank you, Katie!)

Overall, Dig Inn brings fills a much needed void in Lower Westchester and should have no problem attracting and maintaining business. Breakfast, lunch, or dinner, I'm looking forward to a return visit to Dig Inn. Until the next dish, ciao!

Bagels in the 'Burbs

Maine has lobster. Chicago has deep dish. New York has bagels.  Being a New Yorker means bagels are in your blood. You scoff at pale imitations you find in other states and can school people on what a schmear is. Between the city and the suburbs I've tried enough bagels to know what I like. Westchester has quite the range of bagel shops but five years ago I was introduced to Hand Rolled Bagels in Rye and never looked back. 

At my old place of employ each grade level took turns to host our bi-weekly breakfasts. During my first year, a group of specials teachers hosted the St. Patrick's Day breakfast and the bagels seemed a bit different. They were textured. They were chewy.  They were delicious WITHOUT being toasted. That, friends, is the mark of a truly good bagel. 

I tracked down said specials teachers and demanded to know where these fresh, chewy, gluteny, perfectly seasoned everything bagels came from. The woman who purchased them said the shop was called Hand Rolled and it was her usual spot on the way to work. Consider me converted!

The small shop is so very 90's and has at least a dozen varieties (permanent and rotating) of plump, flavorful bagels. The Spinach was new, blueberry was seasonal but I can't seem to break from everything or, if I'm in a mood, the intense cinnamon raisin. I've only been for breakfast but I've seen many a sandwich come over the counter that look equally as good.

Hand Rolled Bagels gets a lot of local, and not so local, love. I've met like minded individuals who will drive thirty minutes out of the way (and some over state lines) for these bagels. New York is the home of the bagel and Rye is the home of Hand Rolled; I was never very good at math but somewhere there is a Venn Diagram that has those two overlapping meaning bagels don't get any better than Hand Rolled. Until the next dish, ciao!