Mendelsohn joins the fast-casual chain following his tenure as Director of Culinary at Life Alive Cafe. His approach prioritizes a "second home" kitchen philosophy, eschewing shortcuts in favor of daily roasting and preparation. The new offerings include Brussels and cabbage finished with Mr. Bing Chili Crisp, roasted red beets with superseed crunch, and a refined take on Yukon mashed potatoes with garlic and parmesan.
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Dylan Mendelsohn Revamps Dig Inn Menu with Seasonal Focus
Former Eleven Madison Park chef Dylan Mendelsohn has joined Dig Inn as Culinary Director, marking his debut with an eight-item fall menu. The rollout, now available across all nationwide locations, emphasizes scratch-made, vegetable-forward dishes designed to highlight regional produce like Hudson Valley apples and delicata squash.
Beyond individual bowls and salads, the company is pushing these seasonal flavors into its catering operations. The new lineup features two family-style meal options—the Fall Family Meal and the Steak & Mash Family Meal—both of which are available for offices and group gatherings through the Dig Inn app and website. These additions aim to bridge the gap between high-end culinary training and the accessibility of the brand’s 35-plus locations.
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