Less than three months after opening its first Boston location, Dig Inn is already spreading its roots in the city.
The farm-to-counter chain that opened in the Back Bay at 557 Boylston St. in July will be opening two more locations by early 2017, a spokeswoman told Boston.com.
The new spots, at the Prudential Center and in Downtown Crossing, will be the fast-casual restaurant’s 13th and 14th locations, overall. Both will serve breakfast, lunch, and dinner.
And Dig Inn’s growth isn’t stopping there. The company said it’s opening five to six more stores, including the Boston locations, by early 2017.
Dig Inn also announced Monday that Irene Cook, who led operations at Panera for 12 years, has signed on to join as the brand’s first COO. Boston native Adam Eskin will remain the restaurant’s founder and CEO.
Dig Inn’s menu, curated by Culinary Director Matt Weingarten, is best known for its marketplates, allowing customers to choose between dishes like lemon herb chicken, pesto salmon, braised beef, and grilled tofu, and then pair it with two sides like roasted kale with caramelized onions, carrots and basil with a sunflower seed pesto, and farro and barley with leeks and apricot.
The restaurant also launched its first breakfast program at the Boston location, offering hungry customers options like savory avocado toast with house-made lemon zest ricotta, gluten free quinoa waffles, and harvest breakfast bowls served from 7-10:30 a.m. on weekdays, with extended brunch hours on the weekend.