|Chef Joey Giannuzzi is all set to open DIG on Friday.|
Chef Joey Giannuzzi, chef/owner of the Green Gourmet
in Delray Beach, is all set to open his second restaurant, DIG
(Doing It Green), with partner Robert Greenfield.
The 5,000-square-foot restaurant, which takes over the Greenfield's on Atlantic space, has been transformed to incorporate a green theme. From food to soda to décor, every effort has been made to make the restaurant as sustainable, clean, and waste-free as possible.
The restaurant is set to open this Friday, but Giannuzzi, in a fit of "calm before the storm," spent an hour talking to Clean Plate Charlie about DIG -- its concept and its food.
Clean Plate Charlie: Are you all set to open DIG on Friday? You seem pretty calm.
Chef Joey Giannuzzi: Yeah, the food is ready, and the front of house looks fantastic. We're partnering with Farmer Jay from Farmer Jay Organics, and we're going to have a working garden on the premises, so while you're dining, you're going to be able to see the farm. That's not finished yet, so that's one of the projects that's making me nervous.
You're starting at the end of South Florida growing season. What are you planning to grow until fall?
We're going to start out with edible flowers, eggplants, and long beans. In the fall, after the growers come back to South Florida, we're going to do a greenmarket here too. We'll start around Thanksgiving time. The restaurant is so big, we've got plenty of room to have some great vendors. We're going to do it on Sunday mornings. More »