Bites by Bre, 11-17 Aleppo Street, Providence, RI (2024)

12/06/2023

Here's the truth: Christmas Dinner, when done right, takes an unparalleled level of love and patience. And, I’m here for all of it. For the swirls and smells of cocoa to overtake my kitchen. For the sound that butter makes as the fire turns it deep caramel. For the way that a pomegranate paints your walls as the seeds emerge, joyfully.

I hope you’re “here for it” too. I am so excited to feed you. And am counting the days.

MENU:
All-Day Braised Brisket: A total labor of love, featuring fresh herbs, caramelized onions, simmering carrots, bottles of red wine, smoked bacon, and a hint of cocoa balsamic. Basically, a plateful of "best bite ever."
Mashed Potatoes: Russet mash with cream, garlic brown butter, rosemary, parmesan and tons of love.
Green Beans: Olive oil, sea salt, zippy lemon gremolata, walnuts, pecorino, organic dried cherries.
Shaved Fennel Salad: Whisps of palate-rereshing fennel, celery, pears & watercress. All drizzled with lime vinaigrette & juicy pomegranate seeds, aka: edible confetti.
Cranberry Pie: A straight up, not-too-sweet classic with chopped walnuts, butter, almond extract & whimsy.
Pistachio Crisps, aka: Crack A crispy, wafer-thin, peculiarly addictive pistachio cookies with vanilla, brown sugar, and a touch of turkish spice.
Marshmallow Dreams: Marshmallows, peanuts, caramel, chocolate. Basically, the angelic love child of a Mallomar cookie & a Snickers bar. Don't say we didn't warn you.
Order via https://www.exploretock.com/bitesbybre/, with pickups and deliveries happening on Christmas Eve morning.

11/30/2023

Please enjoy a photo of this SUPER fun zoodle salad, to illustrate the contrast of how NOT fun technical glitches can be, especially for a small business
For over a month now, our Meal Delivery and Catering inquiry forms have been buggy. Like, I’ve lost track of the number of people who have called asking why I was ignoring their MULTIPLE emails— emails that I never received because the contact form on our website (aka: my primary revenue source) was not working. Ugh!!! So frustrating!
Well, my trusty web developers have *just* gotten to the bottom of this issue and hallelujah the forms are working again! So, from the bottom of my heart, I want to apologize to anyone who submitted an inquiry that went unseen. Please please please resubmit your form so I can enjoy feeding you and getting to know you!
Thanks so so much for your help!

11/12/2023

Cooking with off-season ingredients requires a bit of patience, but these tomatoes are feeling like the best versions of themselves after a half-day at the “sauna”.
Slow-roasted confit-style at 300 degrees for 3 hours. Awaiting their new home, with roasted peppers, caramelized onions, a middle-eastern spiced broth, and basil-whipped feta drizzle.

11/09/2023

Thanks to everyone who made our first Sunday Supper delivery a success!
Just a reminder that our order cutoff for this Sunday’s “cold weather reprieve” menu is tomorrow at 5pm.
MENU:
Shaved Fennel & Pear Salad with Celery, Spring Greens & Cider Vinaigrette (vegan, gf)
Roasted Parsnips with Smoked Bacon, Spanish Olives, Fried Sage, Lemon & Shaved Brussel Sprouts (df, gf)
Garlic & Herb Couscous with Slivered Almonds
Moroccan Lamb Tagine with Caramelized Onions, Cinnamon, Saffron, Tomato-Apricot Reduction (df, gf)
On Sunday evening (5-6PM), either pickup your bundle at our kitchen. Or, if you live in Providence, get your goodie bag delivered right to your doorstep!
Order link in bio (https://www.exploretock.com/bitesbybre)

11/06/2023

Nothing to see here just an hour of micro-slicing grapes for today’s Meal Delivery garnish.
To be served over smoky grilled shrimp, torn basil, Spanish ajo blanco.
Does YOUR service look like this?

11/05/2023

Prepping for our first Sunday Supper delivery!
This is soon to be slow-braised with chicken thighs, ginger, smoked paprika, walnut oil and pineapple. Can’t wait to dig in, with a hearty side of rice and my homemade salsa verde.
Love this dish for the in-between season when I’m craving fall color but still longing for summer freshness. Braised papaya is always such a treat— it becomes a bright caramelly flavor sponge for all the other smoky flavors in the dish.

11/02/2023

Welcome to Sunday Supper Series, a weekly answer to the eternal question of “what the heck is for dinner?”
Yessireee.
Exquisitely prepared, love-packed, globe-trotting flavor is here, ready to save you from your cold-weather-rut of cupboard foods. Mac n cheese and boxed spaghetti, I’m looking [totally non judgmentally] at you.
Perhaps this can even be an excuse to gather. Whether it’s that kind of family you don’t have to clean the house for, or a “snuggie only” zoom dinner with friends. I applaud your fleecey comfort in whatever shape it manifests.
Expect three belly-warming courses, with delivery to Providence / “nearby Providence”, and a rotating weekly menu. Also, possibly special surprises like flowers, votive candles and doggy treats. Just cuz I’m really excited about you feeling the love.
MENU:
Roasted Carrot Soup with Cumin, Ginger, Fennel Seeds & Lemon-Tahini Pesto (vegan / gf)
Charred Tomatillo Salad with Eggplant, Pineapple, Lime, Roasted Sweet Peppers, Pepitas & Feta (vegetarian, gf)
Cuban Braised Chicken with Pineapple, Papaya, Ginger, Walnuts & Herbed Tomatillo Gravy (df, gf)
Order via https://www.exploretock.com/bitesbybre

11/02/2023

Let’s talk TURKEY!
Our Thanksgiving ordering page has just dropped, giving you the chance to skip *almost * all of the holiday shenanigans this year. Crazy grocery lines and turkey thermometer fails, we’re looking at YOU!
For your drooling pleasure, we have: “Juicy AF” herb-laced turkey, butter roasted garlic mashed potatoes, bourbon-glazed yams, WTF cornbread stuffing with literally everything that’s good in life, braised collard greens with smoked ham and homemade kimchi vinegar, ALL-DAY brodo gravy with a *chef’s kiss* of cognac, and sweets galore.
Just pick your portions, add to cart, and kick back knowing that we’re putting maximum love and “this is our favorite holiday EVER” flair into your feast.
On Thanksgiving morning, pick up your bundle at our kitchen (10-11:30am). Or, if you live in Providence, get your goodie bag delivered right to your doorstep!
Order via https://www.exploretock.com/bitesbybre

WE ARE HIRING!!!Part-Time Prep Cook WantedSee job ad below and either DM or email any inquiries to Bre@BitesbyBre.com. P...

12/06/2022

WE ARE HIRING!!!

Part-Time Prep Cook Wanted

See job ad below and either DM or email any inquiries to [email protected]. Please share with anyone you think may be interested!

___________________________________________________________

Bites by Bre is a boutique, woman-owned, Providence-based Meal Delivery service and Catering company. We are a scratch kitchen, preparing imaginative, soulful, global cuisine for some of the state’s most food-obsessed eaters. We are fortunate to be located in a beautiful, custom-built historic workspace; an environment also hallmarked by passion, great tunes, and serenity/respect under pressure.

We are a start-up-style culture, where everyone washes dishes, everyone takes out the trash, and everyone gets credit.

We are looking for a Prep Cook with Sunday and Monday availability. More hours available and large potential for upward mobility pending performance.

Requirements:
Minimum 2 years kitchen experience
Excellent knife skills
Excellent time management
Detail-oriented plating experience
An interest in international flavors
A respect for whole ingredients
Reliable transportation
Ability and willingness to make food deliveries, as required (gas and mileage reimbursement + tips)
Ability to lift 50lbs
Experience with front of house service a plus

Pay: $18-20/hr commensurate with experience

10/19/2022

Thanksgiving ordering is now live!
For your drooling pleasure, we have: “Juicy AF” herb-laced turkey, butter roasted garlic mashed potatoes, bourbon-glazed yams, WTF cornbread stuffing, collard greens with smoked hammy broth, ALL-DAY bone broth gravy, and sweets galore. Just pick your portions, add to cart, and kick back knowing that Thanksgiving will happen SANS antics this year. (Umm, “marathon grocery lines” and “what do you mean the store is out of turkeys??!” freakouts, we’re talkin about you.)
On Thanksgiving morning, pick up your bundle at our kitchen (10-11:30am). Or, if you live in Providence, get your goodie bag delivered right to your doorstep!
Order through the link in our bio.

12/08/2021

No one in our small town seemed to understand that my parents (the area’s only Jewish couple) didn’t celebrate Christmas. So, when my mother-- the town postmaster-- once revealed to a customer that after the epic holiday mail-rush, she’d be doing an anticlimactic “nothing” on Christmas day, it sounded like blasphemy.
“Wait, you can’t do NOTHING?!! It’s CHRISTMAS!!” the customer shrieked!!
“You HAVE to join us at OUR Christmas dinner!! Please?! I mean, you’re definitely coming. I’ve already set a place for you.”
And so it was, with this brief, gracious interaction, that our family’s Christmas tradition was born.
I belonged to this tradition when I was teen, when I was a toddler, and when I was still “in the tummy.” I belonged to this tradition when I was only an idea. So enmeshed were we in this Italian family that at least once a year, a boisterous elder would ask me who’s niece I was.
Christmas at The Camille’s bore literally no resemblance to my own extended-family’s gatherings. There was no one fretting about whether the napkins matched or whether there would be enough food or whether my dress was frilly enough for the occasion.
No… This was a shoes-optional, socks-optional affair… with dozens of humans and dogs and knitting needles piled up by the cabin fireplace. It was a house with always, magically, *just* enough. Like, just when the table was getting bare, a neighbor or friend would appear at the door with something wonderful. It seemed, to my young mind, like their kitchen was Mary Poppins’ bag itself. Out of nowhere would appear: new logs for the fire, homemade eggnog, an extra 3 cats, a 30lb cooked turkey, the blanket you had forgotten to ask for.
I want you to know that I carry ALL of this with me when I cook. The memories of this epic tablescape, every smile and scent. They are what make preparing a large Christmas feast for you all such an honor.
Get tickets via www.ExploreTock.com/BitesbyBre and select delivery or pickup.

10/26/2021

This whole year been a whirlwind. In August, I bought my first house. Which, in this epic market, meant that I spent many months in a state of hyper alertness / nervousness, riding the highs of “I think I could spend forever here” with the lows of many, many inevitable losses. (Unrequited love after “the best date EVER”, like 40 times over.)
If you’ve eaten my food or been to In the Round, you can guess that there was no way I was going to buy a “normal” house. It might EVEN seem fitting, under the headline of “delightfully unexpected”, that I bought the only log cabin in the metro area. Seriously, I’m just off North Main Street and I have a freakin apple orchard in my yard. I mean, life is so beautiful.
In September, the renovation craze began. New floors, new bedrooms, new bathrooms, new innards, on and on. Long days at the kitchen, followed by long “second days” at home, smelling equally of caramelized onions and sawdust. Amidst all of this, I promise: I’ve missed y’all terribly. Thank you for still being here. Thank you for championing me. Because, in some way, your support helped make this dream possible. As far as extended families go [...deep weighted breath…] you’re the best there is.
Ok, so one final proclamation and actually the lead story here: Yes, we are totally doing Thanksgiving again! Please sound it far and wide. I mean, it’s my favorite holiday. Obviously I’m going to share it with all of you
For everyone who fawned over last year’s menu of Goldsmith family favorites: start your Happy Dance because (hooray) it’ll be the same menu! Juicy AF turkey, butter roasted garlic mashed potatoes, bourbon-glazed yams, WTF cornbread stuffing, collard greens with smoked hammy broth, bone broth gravy, and sweets galore. Just pick your portions, add to cart, and kick back knowing that Thanksgiving will happen SANS antics this year. (Yeah, burnt turkey and accidental grease fire, we’re talkin about you.)
Get tickets through the link in our bio and select delivery or pickup (on Thanksgiving morning).
Wow, I can’t wait to see all of your faces again!!

07/22/2021

OMG, y’all are the Best of Rhode Island. I’m speechless.

04/06/2021

Spring *officially* comes to us by the calendar, but emotionally, it hits in waves. This week I felt the first joys of being too warm. Of leaving my winter coat behind for the day, cracking the windows. And it hit me. As my keys fell through the spot of air where my coat pocket used to be. It’s Spring.
I’ve been wondering how to transfer this feeling into food-form. A meal akin to smelling your first crocus. For me, food is ALL about feelings, so here goes my quest.
I remembered a dish from years past. A wild mushroom salad that seemed to be the very essence of earth and life and crunch. First of all, it’s raw, which is a weird way to celebrate mushrooms. But hang on because (like your first college roommate) it just gets weirder. There’s slivered red cabbage and a tangy garlic-yogurt dressing, and soy sauce and basil. I mean, I’ll admit when a salad is weird. But this one truly haunts me in the way that something *shouldn’t work* but totally blows your mind. Naturally, we’re taking this to another level by topping it with smoked bluefish. Just do yourself a favor and trust me.
For the entree, a new invention that I’m calling Asian Pasta Primavera. Picture wide rice fettucine, twisted up with slow-cooked cremini mushrooms, sake, lime, and a rich shiitake-infused cream. On top, a farmers market bounty of grilled zucchini, ginger-glazed corn and micro greens. I mean, this s**t just got real. For reference, I R&Ded this with a bonafide Italian confidante, after which he gasped, stuttered, and then, begrudgingly said “hot damn, I may have to tell my mom about this.”
For dessert, a veritable spring garden, in panna cotta form. Delicate infusions of thyme, basil, lavender, mint and lemongrass swirl together into a light custardy happiness. Topped with cardamom and fresh blackberries.
Get your tix via the link in our bio. As always, delight in the uber colorful flowers that line every delivery bag. We think Fridays are worth celebrating.

03/30/2021

Because we’re not doing an Easter delivery this year, we thought we’d do (what feel like) the next best thing, and give you a menu SO teeming with Spring flavors and Easter colors, it’s basically like a parade of Peeps. (Like super swanky, adult-only Peeps, bursting with other-worldly flavor.)
We hope that this feast will be a little (fluorescent) sign of spring. A beacon of hope. A purple crocus peeking eagerly through any parts of your spirit that need brightening.
First up, we have a gorgeous golden-hued soup. Pretty much an Ode to Yellow, with sweet corn, a coconut-saffron broth, vibrant turmeric, and loads of herbs (parsley, cilantro, dill) gracing every bite. Every time I make this, I think of the summer festivals and soirees where we’ve served it in the past. People slurping it happily on sunny decks and moonlit vistas. I hope these memories carry through, infusing each bite with midsummer dreams.
For the entree, we swing PINK. Like, 80’s corduroys pink. We’re talking about locally-caught grilled salmon, splashing away in a puddle of blushing lemongrass sauce. Also tickled in are spring snap peas, kaffir lime-caramel, ginger, chili, and other magical elements that unite to make a light-show on your tongue.
For dessert, peaches and raspberries sprawl across a bouncy buttermilk cake. Topped with candied pistachios, bushels of whimsy and a cinnamon/Thai-basil whipped cream. Believe.
Get your tix via the link in our bio. As always, delight in the uber colorful flowers that line every delivery bag. We think Fridays are worth celebrating.

03/17/2021

Oh, the passage of time…
It’s been one year since I wrote, (naively) at the start of this, “may you soon be passed over.” One full year that we’ve been living through the social and emotional equivalent of unleavened bread. Bonded and bound by our wish for freedom.
I look again to what I wrote to you last Passover, and note how much has changed. Things that were previously bitter have become moreseo, and things that were sweet-- a simple shared dinner in the yard-- are incomparably honeyed. Perhaps we no longer need to eat the two together to mark their disparity. We will carry it with us in our bones.
To me, the Passover story will always be adaptive. At my childhood holidays, I remember references to the refugee crisis, the AIDS crisis, Civil Rights, Women’s rights, and my father’s wise words “in a way, we are all enslaved by something.” Last year, my mother added “never in our lifetimes has an exodus story been as equalizing and unifying as this one.”
Whatever your religion, we invite you to mark the first night of Passover alongside us. We’re doing it UP with charoset, tzimmes, greens, legendary rolls, a dreamy pear crumble, and an all-day wine-braised brisket that’s our secular answer to “why is this night different from all other nights?”
You can select delivery to Providence, or pickup at our kitchen. Order cutoff is March 24th. Also, add in a sachet of Matzah, or fresh flowers if you like. We want this to be extra special for you.

03/11/2021

Really having trouble keeping a straight face today. I mean, I'm pretty over-the-moon excited about tomorrow's menu. And, because joy seems to be a little scarcer this year, I'm giving in. Big time.... Like, FULL ON happy dance. (Umm, maybe my new favorite 80's playlist has something to do with it? I mean, who other than MY friends would think to name a playlist "Elder Millennials." Just love it.
Anyway...
Just sending out the good vibes, telepathic elation, and other hundred-dollar words, to nudge you about tomorrow's delivery. Your soul might actually *need* this kind of laksa magic, so do right by yourself this week.
Order by 5pm today.

03/10/2021

Perhaps the biggest hallmark of my cooking style is “befriend the unexpected.” Some of my greatest inventions have happened by happy accident… and some of my favorite gateway food experiences by a freak rainstorm forcing me into an unknown cafe. Small surprises are delightful, which is why this week we honor a new, totally unexpected fan.
Last month, when a Date Night Client was unfortunately unable to pick up her dinner, she asked if I could deliver it to her sister in Providence. I assumed that her sister would just safeguard the meal until a later pickup. However, the 3-course dinner became a surprise gift, and she was so blown away by the meal that I received literally 12 text messages later that night: a glowing review and plea that I make the menu again for her to share with her entire family!
Normally, and because I’m a bit of a culinary-gypsy, I can go an entire year without making the same dish twice. BUT, would I re-cook one of my favorite menus (and most craveworthy pinch-me-is-this-real entrees) ever, per request? Yeah. No arm-twisting required.
So here goes… if you missed out on this menu the last time around, want to relive the glory, or gift the experience to a friend, party on.
First up: a “vegetable-rainbow” salad, with spiralized zucchini, juicy pink pomelo, red and yellow peppers, crunchy sprouts, purple Thai basil flowers and other merriment… Served with zippin Vietnamese peanut-lime dressing… finger-lickin required.
Next up, Malayasian Laksa. A sweet, sour, spicy and bordering-on-holy broth that will ignite your entire spirit. Just crack the lid and wait for aromatic lemongrass, kaffir lime, sweet palm sugar, tamarind and flecks of uber-floral sichuan pepper to enchant your face. Then, give it a stir to discover sweet grilled sweet corn, shrimp, squid, soba noodles and fried shallots.
For dessert, an epic (ahem, total WTF) black-risotto that’s slow-stirred / slow-cooked until al-dente, then mixed with jaggery, magic, roasted bananas, mint and fresh mango. Also, a hella-addictive sweet vs. savory coconut cream.
Get your tix via the link in our bio. As always, delight in the colorful flowers that line every delivery bag.

03/04/2021

Bologenese... [big sighhhhhhh]
Like all of my food, it's quirky, packed with love, and laced with adventure. But, this recipe really has it's own space in my heart. Its own beautiful way of saying "Namaste."
If you think about it, there's a built-in peace that happens when foods are twirled. The fork's way of slowing us down. Forcing a breath between the bites. Bolognese days are special.
Hope you can join in on tomorrow’s love... a 3-course dose of calm, topped with blooming magic.
Just 5 hours left to order. Ticket link in our bio!!

03/02/2021

Many people search their whole lives for love. And, by LOVE, I mean the perfect spaghetti bolognese.
I found mine early on, during a formative teenage trip to Belgium, in one of those idyllic (like, was that even actually real?) kind of cafes. A rustic thatched roof, walls woven with grape vines, fruit clusters literally bowing over the tables… the cobblestone floors, antique lanterns, the old man sitting with paint brushes and wine. I had a culinary epiphany.
And, as to be expected from a Type-A culinary obsessive… my drive to recreate this mythical unicorn experience spawned a decade-plus hunt... across countless recipe sites, blogs, search engines and international cookbooks (god, SO many cookbooks.) After literally 40 “fails,” it was only after returning from Belgium a second time-- I mean, I had to go and make sure the unicorn was real-- that I had a break in the case.
Fun fact: every country in Europe has their own, pretty distinct style of spag-bol, and Belgium’s has an extra special twist. [yeah, mind blowwwwn.] Fast forward a few months, a few Amazon.uk purchases later, and somehow, there it was: a recipe so simple, so lacking in frills and exotic meats (in triplicate), and yet so perfect. I cried as I ate it.
Maybe I’m reminded of this because, for me, bolognese is the ultimate convergence of love, and that’s what I want to give you right now.
Maybe it’s all the talk of wanting something that might never come. A year of hypotheticals breeding and bullying and de-oxygenating us all.
Most likely, it’s because this dish is my sign of hope. That, yes, you’ll find it if you wait long enough. A heaping forkful of reprieve.
This Friday, get in on the meal that’s like a victory dance and lovefest, all in one.
We’re also bringing back everyone’s favorite NYE barbecue-rubbed shrimp. Yup, THAT one. Caramelized onions, sauerkraut, arugula, smoked bacon broth.
For dessert, a bourbon-maple custard with miso, sesame and-- you guessed the theme--- smoked bacon.
Get your tix via the link in our bio. As always, delight in the colorful flowers that line every delivery bag. We think Fridays are worth celebrating.

02/23/2021

SWIPE RIGHT.
Waaaaay to the right. This week we stretch our culinary imagination to the Middle East, bringing you some of our favorite taste-treats.
For starters, a whimsical marinated grape salad, bursting with juicy pops, fresh herbs, pickled onions, and goat cheese. Simple in premise, this salad is kinda a mind-bender, and catches me by surprise every time we make it. Also, did we mention that we’re topping this one off with a skewer of smoky, jumbo grilled shrimp? Yeah, Friday just got real.
For the entree, some overdue love to our vegetarian friends, courtesy of a dish I’ve been drooling over since way back in 2009. Flavorwise, this dish’s got more spirit than a trick birthday candle, so lemme just take you through layer-by-layer. First off, there’s a delicately toasted, saffron and cinnamon-laced Israeli couscous. Then, there’s loads of yummy vegetables: carrots, cabbage, zucchini, rutabaga, butternut squash (and probably a few more I’m forgetting) all tickled by homemade ras el hanout. Finally, a sassy onion confit (dripping with local honey) faces off with a kickin chunky harissa paste. Basically it’s the sweet-vs.-spicy garnish parade of your dreams.
For dessert, something that’s been pulling at my brain-strings for a while now… Vanilla and orange blossom panna cotta. Basically like a custardy pool of happiness, dusted with nutmeg, and topped with little purple clouds of pomegranate-glazed, slow-roasted grapes. I mean, if we’re gonna kick these winter blues, let’s really do it up.
Get your tix via the link in our bio. As always, delight in the colorful flowers that line every delivery bag. We think Fridays are worth celebrating.

02/10/2021

Well, it's probably a faux pas to use the words "double-decker s**t sandwich" in a published food article. Alas, our friend Jenny Currier at is a "special" kind of writer, and quoted me directly when discussing how dreadful it is to be celebrating Valentines Day alone this year. (Points for telling it like it is.)
The good news is that Bites by Bre has the total hookup for singletons, throwing some MAJOR extra love into your delivery bags. We're talking about chocolates, flowers, pet treats, sparkly stickers, balloons and more. Yeah, we got you.
Couples will also be lavished with yumminess-- 3 epic courses to be exact-- as well as flowers, sachets of colorful tea candles, and optional red wine.
Because sourcing all of this awesomeness (and imbuing love) takes time, the Valentines order cut-off is tomorrow at noon. P-L-E-A-S-E, snag your tickets ASAP, as we could very well sell out before the cut-off (and we don't want you to miss out.)
Order via the link in our bio. (And be sure to let us know if you have a 4-legged Valentine that would like a care package! ❤️)

02/04/2021

When you think about it, the good news about dining IN is that you're no longer limited to picking just one cuisine for a given meal. We're maxing this factor on Friday, with a 3-course meal that lets you eat your way across much of Southeast Asia in a single sitting!
Order by 5pm today and get in on a magical Malaysian Laksa (with lemongrass, kaffir lime, shrimp, squid & more), a vibrant Vietnamese salad (with chili-peanut dipping sauce) and a dreamy Balinese "Forbidden Rice" pudding. Just like that, your culinary passport is stocked!
Get your tix via the link in our bio. As always, delight in the colorful flowers that line every delivery bag. We think Fridays are worth celebrating.

02/02/2021

Well, I’m probably not the first to say it, but in Providence, yesterday’s storm was kinda a BUST. I was SO looking forward to making a snowman with my dog today. Instead, my yard looks like a post-apocalyptic slushie factory. I mean, isn’t it time for a vacation?
We’re dreaming of balmy breezes, coconut trees and outstretched footprints on moonlit sand. It’s a magical thing to feel transported… to feel one’s senses lifted and warmed. THIS is the place where we’re cooking from on Friday... aiming to bring you a tropical adventure and (virtual / stand-in) getaway one bite at a time. Are you ready?
Queue your culinary passport for a Vietnamese salad that’s one big vegetable-rainbow. We’re talking about bright zucchini, juicy pink pomelo, red and yellow peppers, crunchy sprouts, purple Thai basil flowers and other merriment… Served with lime and a zippin peanut-sesame dressing for your drizzling (ahem, finger-licking) pleasure.
Next up, Malayasian Laksa: an almost impossibly magical broth that will light up your entire spirit. Just crack the lid and wait for aromatic lemongrass, kaffir lime, sweet palm sugar, tamarind and flecks of uber-floral sichuan pepper to enchant your senses. Then, give it a stir to discover sweet grilled sweet corn, jumbo shrimp (tossed with garam masala oil), squid, soba noodles and caramel-fried shallots. I mean, is this the “best bite ever”? Probably.
For dessert, a Balinese “Forbidden Rice'' pudding. Originally called Forbidden Rice because it was only reserved for the emperor, this blackish purple rice is basically like a dreamy, goth risotto. Slow-simmered with roasted bananas and jaggery (sugar that tastes like molasses), we top this bad boy off with fresh mango and a salty sweet coconut cream.
Get your tix via the link in our bio (and let you belly tour 3 countries in a single night). As always, delight in the colorful flowers that line every delivery bag. We think Fridays are worth celebrating.

01/28/2021

Brrrrr!!!
It's almost Friday, and temps are dipping to what we call the "why didn't I effing train my dog to use a litter box?" level.
Pretty solid time to fix yourself up with a belly-warming bowl of braised beef, just brimming with aromatic lemongrass, ginger, sake, wild mushrooms and cranberry glaze. Also, a crunchy immune-boosting salad, a silken lavender dessert, and cheery bouquet of flowers.
Reminder that deliveries and pickups are contactless, so YES, you can totally wear your snuggie all day tomorrow. In fact, we encourage it.
Get your tickets via the link in our bio. Order cutoff is 5PM TODAY!