Diggity

At Diggity, chef Domitille de Cenival brought her impressive pedigree—training in Michelin-starred kitchens—to bear on the kind of cooking that nourishes both body and soul. Her approach was rooted in French terroir and seasonal ingredients, but elevated by refined technique and a willingness to explore unexpected flavor combinations. This was bistro cooking with a sophisticated edge, where comfort and creativity coexisted beautifully.

The menu changed with the seasons, reflecting Domitille's commitment to working with the best available ingredients at any given time. Her signature beer-braised chicken showcased her ability to take a humble preparation and transform it through careful technique and thoughtful seasoning. The dish exemplified her cooking philosophy—respecting traditional French methods while adding her own creative touches.

Domitille's background in haute cuisine was evident in the precision and care of her preparations, but she channeled that expertise into food that was approachable and deeply satisfying. Her chocolate-caramel tart became legendary among regulars, demonstrating her pastry skills and her understanding of how to balance richness with finesse. Everything was made in-house, from the foundations of her sauces to her desserts, reflecting a commitment to craft that's increasingly rare.