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Dig Inn appoints Dylan Mendelsohn as culinary director

Photo: Dig

September 28, 2026

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Fast-casual restaurant chain Dig Inn has appointed Dylan Mendelsohn as culinary director, alongside the launch of the brand's new fall menu, available now across all nationwide locations through the end of the year.

Mendelsohn, an Eleven Madison Park alumnus and former director of culinary at Life Alive Cafe, makes his menu debut with eight scratch-made, vegetable-forward dishes built around Northeast seasonal produce.

"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," Mendelsohn said in a company press release.

The fall menu items include:

Autumn Farro with Butternut Squash: Cooked in-house daily with roasted butternut squash, citrus tahini, fresh parsley and celery.
Brussels & Cabbage with Sweet Chili Crisp: Marinated daily, charred to order and tossed with Mr. Bing Chili Crisp.
Crunchy Roasted Red Beets: Roasted red beets paired with quinoa and a housemade superseed crunch.
Delicata Squash with Maple Tahini: Tender delicata squash dressed with maple tahini and superseed crunch.
Hudson Valley Apples with Chai Yogurt: Local apples marinated in chai yogurt, served Waldorf-style with dried cranberries, walnuts, mint, celery and cabbage.
Just a Really Good Salad: Gotham Greens lettuce seasoned with lemon, olive oil and fresh herbs.
Lentil & Chickpea Salad with Feta: Chickpeas, lentils, dried cranberries, feta and red cabbage.
Yukon Mashed Potatoes with Garlic & Parm: Milled daily with garlic, parmesan and chives.

In addition to individual dishes, Dig Inn introduced two family meals and corresponding catering options: the Fall Family Meal, featuring herb chicken and seasonal sides, and the Steak & Mash Family Meal.

Headquartered in New York, Dig Inn operates more than 35 locations across the Northeast, specializing in scratch-cooked proteins, vegetables and seasonal grain bowls.