Grilled all-natural NY strip steak grilled to perfection. Balanced by the distinctive spicy kick of arugula, enhanced by good olive oil and the umami of parmesan- Reggiano.
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
good steak, didn't eat salad though.
Stanislav · 11/14/23
meat was good quality and well cooked.
Catherine · 11/14/23
Jennifer · 10/14/23
Excellent taste. Next time will try heating it less to preserve moisture...
Vera · 10/14/23
Really really good steak, tasted great. i like the salad a lot - the olive oil and lemon as dressing was a bit blah though. would prefer a different salad dressing. Will get this again for sure.
Sara · 10/10/23
Simple and delicious!
Daniel · 10/08/23
Lauren · 05/06/23
A really wonderful example of this meal this week. The meat was delightful, tender and juicy with wonderful flavor. The Arugala was lovely as well as the cheese. Wonderful.
David · 04/06/23
Arugula, Extra Virgin Olive Oil, Kosher Salt, Lemons, Ny Strip, Parmesan Cheese
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by John, prepared in small batches and available to order directly to your door.