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DIG (Doing It Green), Delray Beach 

5199 West Atlantic Ave. Delray Beach, 561-638-0500.

 Tasty fare that you can feel good about eating 

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by Jana Soeldner Danger 

You won’t find fine china or linen tablecloths at DIG. You will find organically grown produce, fresh fish delivered daily, humanely raised meats and poultry, and tasty, well-prepared food.

DIG stands for Doing It Green, and owner Robert Greenfield has transformed his restaurant, formerly Greenfields, into a casual eatery that offers healthful fare designed to tempt your taste buds while being kind to the environment. The menu is limited, but features enough variety so just about everyone should be able to find something. There are a number of clearly marked vegetarian, vegan and gluten-free choices.

The casual and unpretentious décor is part of the Doing It Green concept—tables from Greenfields have been redone with mica tops laced with bamboo threads, and chairs and booths were recovered with recycled materials. Paints are VOC free. Even the dishes tie in—they are mismatched plates purchased from Goodwill stores and thrift shops. Glass and plastic are recycled, food waste is composted. Take-home containers are made to decompose quickly.

Alongside the restaurant there is a working garden that supplies its herbs and sprouts. Both the whole grain breads, the desserts—and even the ketchup-- are made on the premises. Libations include organic soda, organic spirits and wines, and gluten free beer, with some local brews available.

Appetizers

A quesadilla ($10) was very good, and large enough to share.  The warm tortilla, cut into four pieces, was filled with well seasoned, thinly sliced grilled portabella mushrooms and tangy goat cheese. With it came sour cream, salsa and guacamole, but we thought adding any of the toppings would just get in the way of the rich, delicious flavor.

A crab cake ($12 for the appetizer, $24 for the entre) consisted of impeccably fresh, flavorful lumps of shellfish with no discernible breading, seasoned with hints of jalapeno and fresh cilantro, and topped with crunchy bean sprouts. Fresh pineapple chunks added cooling tang, and the citrus honey mustard sauce was just right.

Very fresh tuna ($13) was barely seared and stacked with thin slices of tasty avocado and very fresh pico de gallo. A dusky sesame dressing accented the  mild flavors.

Other starters include eggplant rollatinis ($9); chicken meatballs with house made mozzarella ($9); and a single-serving whole wheat pizza ($9). You can also visit the salad bar ($13 or $7 with the purchase of another item) in the center of the dining area. It offers two soups and a variety of organic greens. And if it’s a burger ($10-$13) you want, DIG lets you choose from grass fed Wagyu beef, buffalo, yellow fin tuna and turkey, as well as a veggie version, and portabella and tofu.

Entrees

The mahi mahi ($23), which the menu says is local and line caught, was a thick, very fresh filet. Slightly golden on the outside with a flaky interior, it was cooked just enough. It was good, but unremarkable. The accompaniments were actually more memorable. A pancake made from grated parsnips bound with a bit of egg and seasoned with a touch of Dijon mustard and a blend of tarragon, thyme and parsley, was delicious. Slightly bitter baby bok choy sautéed with balsamic vinegar was a nice foil for the mild fish. Fresh grape tomatoes baked at low temperatures in olive oil with garlic cloves and then peeled sang of summer. This dish was a good example of the thought, care and creativity Chef Wilson Wieggel puts into vegetables.

The Wagyu filet mignon ($25) was grilled exactly as ordered. The hefty steak was nicely charred on the outside, tender and juicy inside, flavorfully seasoned with herbs, and served with an earthy Madeira and veal stock reduction.  It should satisfy just about any carnivore’s palate. The accompanying sautéed spinach was flavorful, and a touch of horseradish added zing to the mashed potatoes.

Among the other entrees are pork rib chop ($22); eggplant Parmesan ($16); sirloin ($23); diver scallops ($24); vegetable lasagna ($14); turkey meatloaf ($16; and salmon ($22). 

Desserts

Desserts are made in house by pastry chef Nicholaus Jambetakis. Apple cobbler ($9) was a winner with sweet, flaky pastry, slightly tart apples that remained just firm enough to avoid mushiness and a sweet caramel sauce. A scoop of vanilla ice cream finished the treat. Crème brulee had a nicely crisped top and a creamy, smooth interior, and arrived with fresh blueberries and strawberries.

Other desserts were chocolate mousse cake ($8); no-sugar cheesecake ($8); biscotti ($5) and Key lime pie ($7).

Diners who care about how their food is raised and where it comes from will especially enjoy DIG. It offers tasty fare that you can feel good about eating, and the service is both friendly and professional. Vegans will find it easy to enjoy a meal, but those who dote on meat will be satisfied as well.


                                                 

DIG, 5199 West Atlantic Ave. Delray Beach

561-638-0500

Hours: lunch 11 a.m.-2:30 p.m. Mon.-Sat. Dinner 5-9 p.m. Sun-Thur., till 10 Fri. and Sat.

Prices: appetizers $5-$13; entrees $10-$25; desserts $5-$9

Liquor: organic wines and spirits, gluten free beer

Service: friendly and professional

Cards: all major