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Pat LaFrieda
About
Pat LaFrieda has been a Meat Purveyor his entire life, selecting the highest quality for the World’s Best Restaurants. He has changed the burger industry by following his Grandfather’s recipes for specialty blends to include Shake Shack, Minetta Tavern and Capital Burger. For the first time, diners will get to experience these creations delivered to their homes.Writer of Esquire’s Cook Book of the year, Pat categorized every cut of meat to include the perfect cooking instructions for preparing each. He has learned these techniques from over the 1,600 restaurants he consults and services daily. This includes having roasted an entire 850lb steer whole in a Caha China Box which Pat Sr built himself which was 12 feet longFollowing three generations of Italian Sausage making, Pat LaFrieda has created the best combination of fennel and pork in America. These sausages are served Nationally in America’s greatest restaurants.Pat LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY and Benjamin’s Steakhouse. In 2020, he completed construction of the World’s largest Dry Aged room, boasting 15,000 primals at almost 25lbs each. His steak sandwiches are the top selling food items at Citi Field, the US Open, Pennsy and TimeOut NY.
Kitchens
Meals by Pat LaFrieda 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.
Pat LaFrieda’s meal reviews
Indulge in the thoughts and stories surrounding meals by Pat LaFrieda
4.2
Based on 4009 reviews
Perfect Spring Salad
I eat it with a raspberry vinaigrette , Delicous
Imani · 06/12/25
Pat's Perfect Pot Roast
the best meal of the week
Elaine · 06/12/25
Jerked Blackened Chicken Rasta Pasta
Chicken seasoning was good, but chicken quality seemed... not so good
Frank · 06/12/25
Pat's Perfect Pot Roast
It's more like vegetable soup than pot roast. The meat wasn't tender. Seemed like the wrong cut of meat to me. Or not cooked like a pot roast. Or both. The broth needs to be thicker. Way too watery
Michael · 06/12/25
Pat's Perfect Pot Roast
I think the braising liquid could be reduced a bit more. Somewhere between the liquid it is now and a gravy.
Brent · 06/12/25
Pat's Grilled Chicken Thighs
so much zucchini, barely any tomatoes, chicken meh
Jessie · 06/12/25
Jerked Blackened Chicken Rasta Pasta
No issues with the dish.great flavor
Jolene · 06/11/25
Perfect Spring Salad
Wish it was bigger!
James · 06/11/25
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