DIG INN NAMES DYLAN MENDELSOHN AS CULINARY DIRECTOR, WITH NEW MENU DEBUTING THIS FALL

Eleven Madison Park and Life Alive Alum Dylan Mendelsohn launches his first menu with 8 all-new items

NEW YORK, Sept. 28, 2026 /PRNewswire/ -- Dig Inn, the fast-casual restaurant known for scratch-made, seasonal cooking, has welcomed new Culinary Director Dylan Mendelsohn and launched Dig Inn's fall menu, available now at all locations nationwide through the end of the year.

The lineup signals a new look at fall, inspired by Mendelsohn's commitment to innovative, scratch-made, vegetable-forward cooking. Former Director of Culinary at Life Alive Cafe and Eleven Madison Park alum, Mendelsohn brings a culinary sensibility that invokes an elevated but accessible menu spotlighting what the Northeast's fall harvest has to offer.

"The produce changes before the weather does, and this menu is our way of following its lead, pairing familiar fall flavors like Hudson Valley apples and Yukon mashed potatoes with something unexpected, like delicata squash and maple tahini," said Mendelsohn. "Our kitchen is our second home, and nothing here comes from a shortcut: Every dish is roasted, dressed and prepared the way you'd want it done if you were cooking it for family."

The fall lineup includes:

• Autumn Farro with Butternut Squash: Cooked in-house daily, mixed with warm fall flavors like roasted butternut squash, citrus tahini, freshly chopped parsley and celery
• Brussels & Cabbage with Sweet Chili Crisp: Marinated daily and charred to order, tossed with Mr. Bing Chili Crisp
• Crunchy Roasted Red Beets: Roasted and peeled red beets paired with quinoa and housemade superseed crunch
• Delicata Squash with Maple Tahini: Tender delicata squash tossed with maple tahini and housemade superseed crunch
• Hudson Valley Apples with Chai Yogurt: Local Hudson Valley apples marinated in a chai yogurt and served Waldorf-style with dried cranberries, walnuts, mint, celery and cabbage
• Just a Really Good Salad: A mixture of expertly seasoned Gotham Greens lettuce, lemon, olive oil and herbs
• Lentil & Chickpea Salad with Feta: Fiber-packed salad of chickpeas, lentils, dried cranberries, feta and red cabbage
• Yukon Mashed Potatoes with Garlic & Parm: Yukon potatoes steamed and milled daily, with sharp flavors of garlic and parmesan, topped with chives

For those looking to feed a group, Dig Inn's fall lineup also includes two scratch-made family meals and matching catering packages. The Fall Family Meal pairs herb chicken with Brussels sprouts and cabbage in sweet chili crisp, delicata squash with maple tahini, and a lentil and chickpea salad with feta, while the Steak & Mash Family Meal brings char-grilled steak and mashed potatoes for the whole group to enjoy. Both are also available as catering packages – the Fall Catering Package and the Steak & Mash Catering Package – bringing the same scratch-cooked dishes to offices and gatherings in shareable form.

Guests can order in-restaurant, through the Dig Inn app or online at www.diginn.com for pickup and delivery, earning Dig Inn Rewards points with every order.

ABOUT DIG INN
Dig Inn is a fast-casual restaurant group focused on elevating everyday dining through good food, thoughtful sourcing, real chefs and real cooking. Across more than 35 locations throughout the Northeast, Dig Inn's culinary teams prepare seasonal, scratch-cooked proteins, vegetables and salads in each restaurant daily. Built around great food and great people, Dig Inn brings the care and craft of home cooking to every meal. For more information, visit diginn.com and follow @diginn on Instagram.

Media Contact:
Sidney Hopkins
[email protected]
817-329-3257

SOURCE DIG