Description
These days, big cities like New York and Chicago are choked with farm-to-table restaurants, but this dining revolution - with its focus on fresh, local, organic eats - has been slow to come to South Florida. When it opened in June 2011, DIG (which stands for Doing It Green) promised to live up to this gastronomic ideal. Chef Wilson Wieggel is doing his part on the stove: He executes beautiful plates like starters of eggplant rollatini and chicken satay. Mains include vegetable lasagna - made with delicate layers of eggplant, squash, peppers, yams, and portobellos -- and heirloom pork, made with an Iowa-based, Eden Farms center-cut pork chop. Sides like raisin caper cauliflower and a 12-hour slow-roasted tomato are addictive.
