Support your favorite restaurants by shopping discounted wine, fresh pastas, charcuterie, and more.
Chances are, you’re doing a lot of cooking right now. We’ve got you covered with recipes, but to make the whole experience a little more luxurious (and sustainable), many chefs and restaurateurs around the country are opening up their pantries and walk-in fridges to the public as their restaurants temporarily shutter or limit hours.
Whip up a batch of your favorite bolognese, throw a socially-isolated oyster party with a bottle of wine you’ve splurged on, or make incredible tortillas from the comfort and safety of your own kitchen. Here are just a few of our favorites, organized alphabetically by region.
Island Creek Oysters, which supplies chefs like Mashama Bailey, Greg Vernick, and Paul Kahan and many more, has made their signature trio of oysters grown in Duxbury Bay available via their website at significantly reduced prices:
- Island Creek Oysters, Duxbury, MA - $85 / $110 / $200 (50 count / 100 count / 200 count)
- Row 34, Duxbury, MA - $80 / $105 (50 count / 100 count)
- Aunt Dotty, Duxbury, MA - $80 / $105 (50 count / 100 count)
Boulder and Aspen, CO
Steakhouse No. 316 is supplying home cooks with pan-ready and pre-portioned steaks. To place a take-out order, call the restaurant at 720-729-1922 (Boulder) or 970-920-1893 (Aspen).
2019 F&W Best New Restaurant Fox & The Knife is offering fresh campanelle, spaghetti, and bucatini by the pound, as well as pints of its legendary homemade bolognese and tomato basil sauces. In the mood for lasagna? Chef Karen Akunowicz is also sharing her incredible ricotta. Call the restaurant at 617-766-8630 to place a pick-up order.
Craving biscuits from the comfort of your own couch, but also want to feel like you’ve pulled off a baking project? Chicagoans can order a bag of Honey Butter's signature Corn Muffin mix, and also have the option to take advantage of the Bee Pan bundle, which includes a honeycombed shaped pan and a bag of corn muffin mix.
Pizzeria Locale is giving Denver residents the option to purchase its beloved dough uncooked for much-needed at-home pizza parties. Order here.
Curtis Stone's Gwen Butcher Shop & Restaurant has introduced home delivery through Caviar for the first time with offerings from the restaurant and butcher shop with expanded offerings from the shop to best serve guests during this time. In addition to a selection of packaged proteins such as Creekstone hangar steak and ground beef and housemade charcuterie such as duck speck, pancetta and Spanish chorizo, the butcher shop is debuting soups, sauces, dried pasta, freezable pantry items, and fresh produce. Other specialty items include plum preserves, apple butter, fresno chile sauce, Thai hot sauce, as well as wine and beer bottles. Guests can phone the restaurant at 323-946-7513 to place an order.
Chef Jeremy Fox and the team at Birdie G’s are sharing their sundries selection with L.A. home cooks. Find everything from Calabrian chili oil to banyul’s vinaigrette to fresno hot sauce by calling the restaurant at 310-310-3616.
Francesco Zimone, owner of Hollywood’s pizzeria and taverna L’Antica Pizzeria da Michele, is selling fresh pasta and pantry staples like eggs and marinara sauce. Order by calling the restaurant at 532-336-62408.
Chef Ray Garcia is sharing his vacuum-sealed, freezer-friendly bags of his house mole negro, salsa verde, refried lentils, and tamales via curbside pick-up at Broken Spanish. Email firstname.lastname@example.org to place an order.
Kismet is doing take out and delivery from their recently opened sister restaurant Kismet Rotisserie, which will also be offering $40 produce boxes with fresh veggies in collaboration with their farm manager @samlovesthemarket for all of the salads and roasting you could dream of. Email email@example.com to place an order.
Looking for a kid-friendly (or, let’s be honest, adult-friendly) baking project? Chef Brooke Williamson of Playa Provisions is offering cookie decorating kits and frozen take & bake cookie dough of their Playa Provisions chocolate chip cookies.
At Charcoal in Marina del Ray, chef Josiah Citrin is offering his selection of meats, from venison to octopus to whole duck via pick-up at the restaurant. Order here.
One of our favorite coffee shops, Go Get 'Em Tiger, is keeping Angelenos going with pantry offerings including jasmine rice, Bub and Grandma's sourdough bread, dried beans, chicken stock, and, of course, coffee. Pick-up only.
New York City
Craving a loaf of milk bread for the perfect katsu sando situation at home? Need some kombu kelp for your dashi, or Dan Dan noodle sauce? Bessou is here to stock your Japanese pantry via Seamless.
Couldn’t get a table at Rezdôra before the pandemic hit New York City? The team will offer their entire list of Northern Italian wines at retail value for pick-up. Order here.
Hearth is helping New Yorkers load up their freezers and pantries with high-end staples, like Kreimhild Farms grass-fed butter, Lavalle Imported canned tomatoes ($6 for a 10 lb. can!) , two-year-aged Parmigiano Reggiano, Murray’s burrata, and plenty of extra-virgin olive oil. Takeaway is available at the Brodo window at 200 1st Avenue.
Michelin-starred Oaxacan restaurant Claro is selling its housemade masa made from non-GMO Criollo corn that chef/owner TJ Steele imports from Mexico. Available for $7 by the pound for take out or delivery. Order here.
Champagne queen Ariel Arce is offering to-go options from both Tokyo Record Bar and Niche, Niche. With their order, guests can choose any champagne off of the Air’s Champagne Parlor list at retail pricing, or they can play a game of Russian Roulette, where they can pick a price point of $20, $30, $40, or $50, and let the staff select a bottle for them. Starting March 17, book a slot for take-out via Resy. Next week, Arce intends to offer all bottles and food (think: Charcuterie boards! Caviar!) for delivery via Uber Eats.
At The Market Line, Ends Meat will offer fresh meat, cured meats, and cheeses via take-out. View their daily selection via Instagram or call to "walk" the case and make a purchase via phone call (929-304-6014). The team will then meet guests upstairs at one of the Essex Market entrances for a convenient pick-up.
Malaysian spot Kopitiam is offering take-home Kaya toast kits and Nasi Lemak kits. Order by Venmo at @moonlynn-tsai and pick-up at the restaurant.
Korean steakhouse Cote is offering care packages of their custom salt blend, ssamjang, assorted banchan, and, of course, really good steaks. Need a wine pairing? Beverage director Victoria James can pick one out so it's ready when you arrive. Email Prime@Cotenyc.com to place an order.
Supplier of gorgeous, sustainably-grown produce to restaurants like Per Se, Estela, and The Four Hoursemen, Natoora is opening up its delivery services to New York City Residents via their app.
Blue Oak BBQ is taking comfort food to a whole new level by selling their pork, chopped chicken, and chopped brisket, as well as pickles, loaves of bread, and sauce. The best part? You’ll get a roll of toilet paper with your order. Place your order here.
Commander’s Palace is opening up its truly staggering 2,600 bottle wine list for guests to buy a bottle (or four) and enjoy at home. To order, call the restaurant at 504-899-8221.
At Aussie café Tucker Silk Mill, place an order for eggs, milk, sourdough bread, coffee beans, yogurt, and other pantry staples here. Editor's note: Tucker is owned by Melanie Hansche, F&W's Deputy Editor.
One Door North is instituting a so-called “reverse corkage” fee, which means all bottles of wine are 50% off via curbside pick-up.
Co-owner/sommelier Paul Einbund and chef/partner Gavin Schmidt of The Morris will offer several takeaway wines from their cellar. Options include:
- 2017 Alma Fria ‘Morris Cuvee’ Sonoma Coast Pinot Noir, $25
- 2014 Breton Cabernet Franc Les Perrieres Bourgueil, $46
- 2016 Bedrock Zinfandel Sodini Ranch, $29
- 2017 Chatagnier Syrah La Sybarite St Joseph, $39
- 2017 Tegernseerhof Gruner Veltliner Federspiel Superin Austria, $26
- 2014 Seam Stony Hill Chardonnay Napa, $27
- To place a ‘curbside’ order, please email firstname.lastname@example.org.
Chef Ian Staunton of The Shack is offering both Autumn Olive Farms group pork and housemade pasta by the pound. To place an order for delivery, call the restaurant at: 540-490-1961.
At Centrolina, chef Amy Brandwein is keeping locals in fresh produce, handmade pasta, fish, meat, wine, and other pantry staples. All offerings are available for curbside pick-up and delivery here.
Chef Nick Stefanelli is delivering Italian pantry staples like Faella pasta and Casale Paradiso polenta mix from Officina’s market across the D.C., area. Orders can be placed via Caviar.