DIG To Open University City Location On Thursday

On Thursday, March 31, DIG, the restaurant group focused on vegetable-forward cooking, will open its second Philadelphia location on the University of Pennsylvania campus, in a bi-level, 2,700 square foot space at 140 S. 36th Street. Guests can expect the same locally sourced menu, featuring freshly prepared, seasonal meals, sides, and desserts including an array of gluten-free and vegan options.

DIG is on a mission to rebuild the food system by creating their own sustainable, environmentally friendly supply chain, as well as transforming the guest’s perception of vegetables from a nutritional necessity to the centerpiece of a delicious meal. While the menu is primarily vegetable-focused, DIG also offers wild-caught Alaskan salmon and humanely raised, sustainably sourced chicken and beef with creative preparations like meatballs that are 50% meat and 50% vegetables, peppercorn-crusted steak avocado ranch salad, and herb-roasted chicken breast with garlic aioli. The full menu can be found here. To serve the community, DIG offers a group order feature through their website and app offering family-sized meals serving four to five people, a reliable option for gatherings from group study sessions to faculty meetings. To accommodate even larger events, DIG offers a catering menu with a variety of options and available for both pick-up and delivery. The full catering menu can be found here.

DIG’s University City space features a sleek minimalist interior with an open kitchen and will allow for students and the Philadelphia community to have ample seating and space to dine across two floors while socializing or studying with friends.

At every location DIG partners with a local charitable organization to fulfill their mission of giving back to the communities they operate in. On opening day, Thursday, March 31, DIG will donate 100% of walk-in sales to The Eagles Autism Foundation whose mission is to support autism research and care with the goal of improving the lives of affected individuals and families, and to foster the acquisition of knowledge, technologies, and discoveries that will offer new opportunities in the future. To further celebrate their newest location, DIG is offering two exciting incentives:

  • Through Thursday, April 14th, all walk-in guests at DIG University City will receive a complimentary side with purchase of a bowl when they mention “TEAM VEG” upon purchasing their meal (limit of two bowls and two sides per person).
  • Through Thursday, April 28th, all guests who sign up for DIG’s rewards program will receive double rewards, earning $10 off, rather than the standard $5 off for every $50 spent on app orders.

Additionally, DIG is offering all full-time employees, both salaried and hourly, at their University City and Rittenhouse Square locations the option of working a four-day workweek schedule with longer hourly shifts and three days off. DIG has been testing the four-day workweek model since 2020 and it is currently offered at select other DIG locations in cities such as Boston and New York City. The restaurant group plans to bring the model additional locations in the first half of 2022.

DIG will be open Monday through Sunday from 11 a.m. to 10 p.m., for walk-in, pick-up, delivery, and catering orders. For additional information about DIG’s newest location, please visit their website at www.diginn.com/penn and follow on Instagram (@diginn).

ABOUT DIG
DIG is a multi-city, multi-format restaurant group with a core focus on vegetable-forward cooking served from their portfolio of fast-casual restaurants, annex programs, strategic partners, and their dining & innovation space, 232 Bleeker in New York City. Behind their food is responsible and thoughtful sourcing, much of which is grown in their upstate NY farm, DIG Acres, or sourced from their close network of regional farmers and partners. Founded by CEO Adam Eskin in 2011, DIG is on a mission to rebuild the food system not only through creating supply chain, operational, and environmental efficiencies but by changing overall consumer perception of vegetables from a daily necessity to a craveable meal.

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