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Pump Energy Changes Name, Not Mission, In Bringing Locally Grown Food To New Yorkers

(credit: Dig Inn)

(credit: Dig Inn)

CBS New York (con't)

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By Yvo Sin

NEW YORK (CBSNewYork) — New Yorkers are continuing to run out of excuses to eat poorly.

Brought to you by Chef Daniel Angerer (Klee Brasserie, Little Chese Pub) and Adam Eskin (Pump Energy Food), Dig Inn Seasonal Market has exploded onto the New York City food scene this fall, taking over the five locations previously known as The Pump Energy Food.

According to those behind the new venture, the reception by the public has been incredible.

See Also: The 14 Best NYC Restaurants Serving ‘Locally Grown’ Food

 Pump Energy Changes Name, Not Mission, In Bringing Locally Grown Food To New Yorkers

(credit: Dig Inn)

“The Pump had always been known for high-protein and low-fat, but unfortunately along with that came the reputation of ‘low-taste’ for a lot of folks,” Eskin told CBSNewYork. “This has been in the works for some time and it feels great to finally get it out there.”

Exploring the idea that health food shouldn’t be about what it lacks (fat-free, sodium-free, taste-free), but instead about what real food tastes like, Dig Inn Seasonal Market offers dishes like braised beef with fresh oregano and red wine vinegar, shaved red cabbage with mustard seed and Italian parsley, apple braised Swiss chard with walnuts.

“People want more flavor – eating is an experience for all to enjoy,” Eskin said.

Dig Inn carries forward the Pump’s legacy of healthful eating, but from a 2011 perspective that focuses more on seasonal, sustainably grown foods with a lot more flavor.

“So far, the response has been fantastic,” said Eskin. “People have become a lot more knowledgeable about food and health over the last decade, particularly when it comes to where their food comes from and how it is prepared – they seem to really appreciate the work that goes into our farm-to-counter philosophy.”

The menu will change with the seasons, embracing a farm-to-counter philosophy of eating what’s in season locally, with the fall protein choices including spicy beef and chicken meatballs, lemon herb chicken, pork mojo, and the previously mentioned braised beef. There will be plenty of vegetarian-friendly side dishes as well, along with a selection of freshly pressed juices and shakes.

For locations and menu information, visit diginn.com/locations.

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Yvo Sin is the founder and head writer of The Feisty Foodie.