Try meals by Chef
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.
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
4.5
Based on 28300 reviews
Pat's Perfect Pot Roast
Loved it. Have been craving pot roast for a while and this really hit the spot on a cold winter day.
Michelle Cook · 12/13/25
Pulled Pork Barbecue Sandwich
Perhaps a larger portion or a little side item. Paying $13 for a barbecued slider is a bit much when you can get it at a restaurant fast
Rene Baker · 12/13/25
Pulled Pork Barbecue Sandwich
I was craving BBQ, and was not disappointed! What a gorgeous balance of flavors and textures! Very tender and yummy with the creamy kick of the coleslaw. It's a keeper!!
Ethel M Chase Ethel M Chase · 12/13/25
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Chicken Grain Bowl
This chicken in this dish was grey and rubbery before cooking. After cooking (oven) it was very chewy.
Karissa Rampmeyer · 12/13/25
Pat's Perfect Pot Roast
A bit salty for me but very good.
Shawn Williamson · 12/13/25
Pulled Pork Barbecue Sandwich
Yum
Karen Atkins · 12/13/25
Pat's Sweet Italian Sausage and Peppers
Very delicious!
Diane Parks · 12/13/25
Buffalo Chicken Dip
Perfect with plain crackers - seriously!
bruce forest · 12/12/25