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Reclaim Dinnertime

Fresh ingredients. Chef-made. Delivered.
Ready when you are.

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“What’s for dinner?”
finally has an easy answer.

Cooked by Top Local Chefs

Our chefs use fresh, seasonal ingredients to make nourishing meals.

Order from Daily Menus

Our menus change everyday, with plenty of entrées, salads, sides, soup, desserts, and kids’ meals to choose from.

Delivered

Order on-demand or schedule delivery up to a week in advance.

Ready When You Are

Meals arrive chilled so everything stays fresh. A few minutes in your oven or microwave and dinner is piping hot when you’re ready to eat.

Meet Our Chefs

Munchery chefs come from top restaurant kitchens. They bring mad skills, tons of passion, and expertise in a delicious array of cuisines. They insist, as we do, on using only the freshest seasonal ingredients.

Chef Steven Levine
(7109 Reviews)
Alum of Cosmopolitan (Exec Chef), Zoë
I find that the biggest difference between being a chef in New York City and being a chef in The Bay Area is that in NYC you work to MAKE the food taste good. Out here you work to LET the food taste good!
Chef Bridget Batson
(4343 Reviews)
Alum of Gitane and Claudine (Exec Chef)
I am so excited to provide healthy and wholesome, delicious meals to the Bay Area at Munchery. That need is too often overlooked in the restaurant world. There is nothing more exciting than incredible fresh food that nourishes your body and soul!
Chef Jeremy Goldfarb
(4321 Reviews)
Alum of 123 Bolinas (Executive Chef)
If I had to categorize my style of cooking, I would call it New American. But, to me, food should be less about having to categorize the style and more about cooking something delicious that everyone can enjoy. So, enjoy!
Chef Alex Reccio
(3441 Reviews)
Alum of Limon (Exec Chef), Boulevard
When I was young, my grandma would make sure we had fresh food on our table. Her legacy is that she didn't teach me to cook; she taught me to use fresh ingredients and eat well - what is cooking without the pleasure of eating anyway?
Chef Raymond Reyes
(5410 Reviews)
Alum of Gather, Michael Mina, Blowfish
I define my cooking style as " Pan Asian, Japanese, Classic to modern French Cuisine ". I would like to share with you the flavors and textures I experience on my palate, using my favorite fresh, locally-sourced ingredients. Enjoy!
Chef Matthew Urban
(4102 Reviews)
Alum of Yuzu (Exec Chef), Cosmopolitan
I've been cooking since I was 4 years old, at my mom's side. I belong in the world of food - from the preparation of each component, to the finished presentation of each dish. I hope you enjoy my creation.

Beyond Our Kitchens

We think it’s good business to do good, so we seek out ways we can improve the
world around us that connect deeply to our work.

132,651
Meals
Donated

Everyone Deserves a Nourishing Dinner

For every order you place, we feed a person in need through your local food bank.

263.2
Metric
Tons

Our Goal: Be Sustainable in All Ways

Our packaging is made from recycled and/or compostable materials. Our deliveries are made by bike when possible, and we off-set the carbon footprint of car deliveries by planting trees through The Conservation Fund.

Ready When
You Are

Meals arrive chilled so everything stays fresh (no soggy lettuce or overcooked chicken on our watch). Simple directions tell you the final step, which is usually a few minutes in your oven or microwave, but may be as quick as drizzling on the dressing. Dinner is ready when you want to eat.

Dinner is solved

Fresh ingredients. Chef-made. Delivered. Ready when you are.

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