DIG, a restaurant that serves scratch-made bowls, salads and plates, will host a grand opening on Saturday for its Bethesda location.
The eatery, located at 4733 Elm St., prides itself on serving fresh vegetables that “your grandma would put in her signature dishes,” according to its website.
A ribbon-cutting for the grand opening will be held at 11 a.m. and the first 100 customers will receive free tote bags with cans of Spindrift seltzer, and they will have a chance to win a three-month membership to Equinox Bethesda Fitness Club, according to an email release.
Saturday’s walk-in sales will be donated to Manna Food Center, a local nonprofit organization based in Gaithersburg that’s dedicated to ending hunger in Montgomery County, the release said.
“Whenever we open a new location, we always look to partner with a local organization that shares similar values as DIG, and one of our core beliefs is that knife skills are life skills,” Vice President of Marketing Jessica Serrano said. “We learned about [Manna’s] involvement in educating the community about the principles of cooking and nutrition, so we reached out, and they were excited about the partnership.”
DIG, which operates the vast majority of its 30 locations in New York, also has locations in Pennsylvania, Connecticut, New Jersey and, as of 2023, Georgetown.
“The concept was really built off the idea of [making] really fresh and clean eating quick and easy to access,” Serrano said. “It started in Manhattan specifically and then it has expanded beyond New York state over the last few years.”
The eatery serves healthy fast-casual bowls, salads and comfort food. Salads include kale Caesar and an avo grain bowl, and bowl offerings include hot honey chicken, spicy lime leaf salmon and a vegan classic dig. The eatery also offers a build-your-own bowl option, according to the website. Desserts include carrot cake and brownies.
DIG will be run by head chef Jason Roach, who has worked for a variety of other eateries in the area, including Matchbox and Rosa Mexicano.
“We rotate our menu regularly, and we’re always highlighting new seasonal items,” Serrano said.