Try meals by Chef
Michael Davis
About
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
Kitchens
Meals by Michael Davis are prepared fresh in small batches in local kitchens across the country.
How it works
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Michael Davis’s meal reviews
Indulge in the thoughts and stories surrounding meals by Michael Davis
4.3
Based on 2447 reviews
Classic Meatloaf
The meatloaf was good. There were only 3 Brussel sprouts. Not much potatoes. I felt like it didn’t give enough food.
Barbara Swank · 07/01/25
Classic Meatloaf
Only one Brussels sprout, inconsistent/smaller portions are becoming a regular thing.
William Lewis · 07/01/25
Cajun-Spiced Roasted Salmon
You need better quality ice packs.
Joselyn May · 07/01/25
Classic Meatloaf
It was delicious. I only wish there were more mashed potatoes, bot because the portion was small, just because they were so good.
Nicole Swann · 06/30/25
Classic Meatloaf
Great flavor and tenderest chicken. Enjoyed it very much.
Elizabeth Costa · 06/30/25
Cajun-Spiced Roasted Salmon
Too much sauce. Also no way to get the salmon skin crispy
Sam Peters · 06/30/25
Bacon & Caramelized Onion Na'an
Too thick potatoes masked rest of flavors but naan worked out well as base
Carol A Fricker · 06/30/25
Classic Meatloaf
Unfortunately not dissimilar to Stouffers.
Jason Foulke · 06/30/25
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