Private-chef style · Manhattan, NYC
Real dinners,
Real dinners,
made in a real
home kitchen.
Each week I curate three seasonal dishes, cook them fresh from scratch, and send a small batch home to neighbors across Manhattan.
dessertincluded
Uber Courieror Sunday pickup
How it works
From inbox to your fridge in four steps
No app, no subscription lock-in — just a curated weekly menu and a form.
1
Get the menu
Early each week, a newsletter lands in your inbox with 3 new meals and that week's dessert.
2
Place your order
Pick 4 or 6 portions across the menu using the linked form.
3
I cook it fresh
Shopping, prep, and cooking happen the night before and morning of — nothing sits around.
4
Pickup or delivery
Every Sunday: swing by for pickup, or I'll send it to your door via Uber Courier.
Sample menu
Three curated, seasonal dishes, every week
A small, ever-changing lineup built around what's fresh — here's a taste of recent boxes. Dietary swaps (like GF rice) are always notable in the order form.
Pricing
Simple, portion-based pricing
Choose how many portions you need each week — mix and match across the 3 menu options.
4 Portions
$60
$15 per portion
- Mix across all 3 weekly meals
- Dessert included
- Pickup Sunday, or delivered
6 Portions
$75
$12.50 per portion
- Mix across all 3 weekly meals
- Dessert included
- Best value per portion
Want it delivered instead of picking up? Delivery adds a flat $10 to cover the Uber Courier fee. Just note it on your order form.
Where I deliver
Currently serving Manhattan
Andy Bob's is a true one-kitchen operation — every order is cooked, packed, and sent out by me, so I keep the delivery radius focused.
- Pickup — swing by the kitchen Sunday afternoon.
- Delivery — sent via Uber Courier anywhere in Manhattan, for a small added fee.
- New here? Join the list and you'll be looped in before the next weekly menu goes out.
The story
Andy Bob was my dad's childhood nickname for me
I love cooking for friends and family on the weekends, and I'd always end up with extra food. My sister was the one who said, “Why not turn leftovers into a side hustle?”
So that's what I did. Most weeks start on Saturday at the Union Square farmers market, picking up organic, seasonal(ish) produce and meat, then a Sunday of cooking three dishes from scratch, packing them up fresh, and sending them out to friends across the city.
There's no commercial kitchen, no big team — just me, a weekly menu, and that same Sunday routine, every week.
— Andy Bob
Good to know
A few questions people ask
Join through the form linked at the top of this page — you'll be added for the next weekly newsletter, no waiting list or approval needed.
Orders open when the newsletter goes out early in the week and close a few days ahead of Sunday fulfillment — the exact cutoff is always noted in that week's email.
Small swaps (like a gluten-free rice substitution) are often possible — just add a note in the special requests field on the order form and I'll confirm if it works that week.
No problem — there's no subscription or commitment. Just don't fill out that week's form, and jump back in whenever you're ready.
Right now, pickup and delivery are focused on Manhattan so every order stays fresh and every Sunday stays manageable. Reach out if you're just outside the area — happy to see what's possible.