But for one Rye Brook restaurant, it’s already here.
The Dig Inn, a fast-casual eatery, this week unveiled a spring menu that features the season's best ingredients in dishes such as golden beets with quinoa and orange, kale with dates and granola, and Sicilian cauliflower with capers and raisins.
There is also raw Ark Foods broccoli leaf with house-made parmesan dressing, Schoharie Valley Farms red potatoes and Dagele Brother pickled red onions in a yogurt-mustard vinaigrette.
A company spokesman said the Rye Brook location has several features that were created with the community in mind.
They included seasonal options for the kiddies, such as mini market bowls, crispy quinoa chicken nuggets, and almond butter and banana sandwiches.
It also has a “grab-and-go” deli section, a first for the restaurant chain, and a chef’s counter, a 10-seat bar that serves vegetable-forward small bites such as mushroom tartare on flax crackers and grilled chicories.
Dig Inn says it’s all about "democratizing good, wholesome food."
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