How We Keep Your Food Hot All the Way to Your Door
Most food is at its best in the first ten minutes after it leaves the pan, so everything about our delivery is built around those ten minutes.
We only deliver within four miles of Bleecker Street. That keeps the ride under twenty minutes, and it is why we say no to orders from further away rather than send you a lukewarm burger.
Fried and crisp things travel in vented boxes so steam can escape; that is why our wings and fries still crunch when you open them. Sauces and dressings go in sealed pots on the side, so pasta stays silky and salads stay crisp.
Every rider carries one order at a time in an insulated bag with a heat pack in winter and an ice pack for smoothies and poke in summer. The bag is sealed at the pass with a sticker, and you are the only one who opens it.
If something still arrives cold, tell us within two hours and we will remake it or refund it. No forms, no arguments.
Five Healthy Orders Under $12 That Actually Keep You Full
A healthy lunch that leaves you hungry at 3pm is not doing its job. These five dishes from our menu balance protein, fibre and good fats, and all of them cost less than $12.
Grilled Chicken Bowl, $8.50: 42 g of protein from chargrilled chicken thigh, with quinoa and brown rice for slow energy and avocado for good fats.
Salmon Poke Bowl, $11.50: sushi-grade salmon for omega-3s, edamame for extra protein, sushi rice and crunchy vegetables. Ask for the spicy mayo on the side if you are counting.
Falafel Buddha Bowl, $8.90: fully vegan, with chickpeas twice over (falafel and roasted), hummus and roasted sweet potato.
Caesar Salad with grilled chicken, $6.50 plus the chicken: the dressing comes on the side, so you choose how much.
Greek Salad, $6.90: light but satisfying thanks to a proper slab of feta and plenty of olive oil.
Every dish page lists calories and allergens, so you can check before you order.
Behind the Pass: A Friday Night in Our Kitchen
Friday is our busiest night: last week we cooked 412 orders between 6pm and 9pm with six chefs on the line. Here is how it works.
At 5pm we taste every sauce and check every station against a list. The grill gets 60 burger patties portioned and ready, the pizza oven has been heating since noon and sits at 850°F.
From 6pm the tickets print on the pass. Kwame runs the grill, Kenji the wok, Maria finishes desserts, James calls the orders and checks every bag before it leaves. A burger takes twelve minutes from ticket to bag, a pizza ten.
Around 7:30pm comes the peak, about three orders a minute. This is when the wok catches fire in the photo above: it is supposed to.
At 9pm we slow down, eat our own staff dinner (usually the Creamy Alfredo Pasta) and start cleaning for Saturday.
If you order at 7:30pm on a Friday, now you know why it is worth the wait.