Try meals by Chef
John DeLucie
About
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
Kitchens
Meals by John DeLucie are prepared fresh in small batches in local kitchens across the country.
John DeLucie
John DeLucie
John DeLucie
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Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
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John DeLucie’s meal reviews
Indulge in the thoughts and stories surrounding meals by John DeLucie
4.4
Based on 159541 reviews
Lobster Ravioli in Pink Sauce
Disliked unexxpected red peppers that masked flavor
Chris Gilson · 04/03/26
Classic Chicken Pot Pie
The taste was wonderful, but the chicken was ground too fine...texture of the meat was a little odd. Leave it in recognizable pieces?
Shelley Ahtila - Juliano · 04/03/26
Hunter’s-Style Chicken & Creamy Mashed Potatoes
Didn’t love the sauce the chicken was in, everything else was good
Samantha Samantha · 04/02/26
Creamy Tiramisu
A little soggy
Thomas Kenney · 04/02/26
Filet Mignon & Red Wine Reduction
Steak was perfect. Potatoes could use work - they weren’t a good consistency or taste
Thomas Kenney · 04/02/26
White Truffle Mac and Cheese
Truffle was too overpowering
Thomas Kenney · 04/02/26
Brazilian Fish Stew
Id rather have bbq pork Mac and cheese
Joseph Burns · 04/02/26
Penne a la Vodka
It’s good. I would prefer thiss over vegetables dish.
Joseph Burns · 04/02/26