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.
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
4.5
Based on 25782 reviews
Pat's Perfect Pot Roast
felt more like a stew i have always had pot roast sliced with potatoes on the side but the taste was good
Linda Pavlik · 08/21/25
Jerked Blackened Chicken Rasta Pasta
The sauce was broken and there was only one pepper so it was a very beige looking dish. The taste was ok and the texture of the chicken was alright.
Terra Gallop Kaufman · 08/21/25
Pulled Pork Barbecue Sandwich
The instructions (procedure for preparing this meal) are a pain. Flavor and texture are merely so-so.
Jim Finder · 08/21/25
Pulled Pork Barbecue Sandwich
The pulled pork was tender and flavorful. We used larger rolls. Loved the barbecue sauce and coleslaw. Delicious sandwich!
Todd Ehlen · 08/21/25
Pat's Sweet Italian Sausage and Peppers
Love it
theodora Koinoglou · 08/21/25
Pat's Perfect Pot Roast
Amazing ingredients expect the salt, it was way too much. Meat was good too. I wonder if the chef tastes this stew after making it..
Cesarina Peguero · 08/20/25
Filet Mignon with Red Wine Sauce
Arrived cooked medium well and that's too bad. Still tasty, but i prefer more pink in the center. Prefer not asparagus: maybe Brussels or gai lan tips? Fingerlings are great in meals like this.
Lindsey Nichols · 08/20/25
Lemon Chicken Orzo Soup
very good. would order again.
Phyllis Smith · 08/20/25
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