Not letting any organic, free-range arugula growing under his feet is Green Gourmet chef-owner Joey Giannuzzi, who’s partnering up with local restaurateur Robert Greenfield to create DIG, a “healthy gourmet comfort food†eatery to take over the West Delray space now home to Greenfield’s.
DIG, which stands for “Doing It Green,†is expected to debut in mid-June and will be a further extension of Giannuzzi’s environment-, diner- and wallet-friendly ethos that has not only made his 18-month-old Green Gourmet unique but also one of West Delray’s most popular restaurants.
Slated to be included on DIG’s menu of “clean green cuisine†are everything from grass-fed beef short ribs with organic seasonal vegetables and all-natural turkey meatloaf to locally grown heirloom tomato salad with house-made mozzarella and burgers ranging from bison to veggie.
A couple other interesting features. Hummus will be prepared tableside, a la guacamole at many Mexican restaurants, and can be customized with a roster of add-ons. Desserts will also be crafted to appeal to vegan, gluten-free and raw sweet teeth.
The organics will extend to booze too, as well as wine, beer and even eight flavors of 100-percent organic fountain soda.
The Greenfield’s dining room will be completely renovated, with three walls of floor-to-ceiling windows, recycled tables and chairs, a 10-foot-long salad bar in the center, even meditation and vegetable gardens, the latter of which will provide the restaurant with organic veggies.
