"We're going full circle here. We're not just farm to table. We're table to farm." -- DIG partner and owner, Robert Greenfield
Currently, DIG is the only restaurant in Florida to offer Oogave
brand 100% natural, organic sodas from a soda gun. That means you can get a totally organic rum and coke, said Giannuzzi, since the restaurant offers a variety of organic liquors, as well. Try this fresh-herb martini, made with organic Rain vodka
Gluten-free and organic beers, as well as organic wines, are also available at the bar. There is a weekly happy hour featuring half-priced appetizers and drink specials Monday through Friday from 5 p.m. to 7 p.m.
The restaurant also has a full-service juicing and smoothie bar with a menu full of fun, healthy ideas. You can also make your own concoction to go along with any meal, be it breakfast, lunch, dinner -- or dessert. Or, make it an "adult smoothie" and add a little alcohol for a 100% organic, all-natural drink.
The organic soup and salad bar features over 20 vegan, gluten-free or all-natural toppings, and the mixed greens are sourced from a local organic farm in Boca Raton ($13, or add to any meal for $7).
Everything from the paint on the walls, to the tables, chairs and banquets, are environmentally friendly. You'll eat from natural bamboo and recycled plastic table-tops, and sit on recycled fabrics and materials. Even your plate -- what will most certainly be a mismatched piece donated to DIG from friends and patrons -- is recycled (in a hand-me-down sort of way).
The restaurant's small model farm is a reminder of the integral relationship between DIG and local farmer Jay McCobb, owner of Pure Organics
in Boca Raton. They work together to complete the restaurant's "full circle" concept, as McCobb takes DIG's organic waste to create compost that generates organic soil to support his farm.
DIG looks for meats and fish that come from what Giannuzzi calls "never, ever" farms. That means fish are wild-caught or properly farmed, cows are grass-fed from birth, and meats are all-natural. DIG's ultimate goal is to limit his use of wild-caught fish and use all farm-raised fish from clean-practicing fisheries, such as the organic Loch Duarte Salmon he serves with golden raisins, toasted almond cous cous, and roasted carrots with a pomegranate glaze ($22).