Try meals by Chef
Todd English
About
In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People. Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.
Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.
It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.
Kitchens
Meals by Todd English are prepared fresh in small batches in local kitchens across the country.
How it works
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Todd English’s meal reviews
Indulge in the thoughts and stories surrounding meals by Todd English
4.0
Based on 2220 reviews
Old School Meatballs
Under cooked
Lisa · 01/19/25
Classic Rigatoni Bolognese
This was delicious no complaints. maybe more sauce?
Mary · 01/19/25
Texas Chili & Rosemary Cornbread
Really good, just a lot of meat
Katelyn · 01/19/25
Old School Meatballs
Could use more sauce
greg · 01/19/25
Classic Rigatoni Bolognese
Best pasta dish on the menu! I hate even writing this as it's always sold out already! Tastes truly homemade. perfect amount of sauce & meat & cheese. My Italian relatives would approve!
Lorelle · 01/18/25
Savory Chicken Mushroom Marsala
Not a fan
Nancy · 01/18/25
"New School" Chicken Cacciatore
the polenta does not really pair well with the cacciatore. maybe a sauce needs to be added to bind the two.
Rick · 01/18/25
Texas Chili & Rosemary Cornbread
Wow wow wow! It wasn't what I expected (my limited NYC-definition of chili involves beans and ground meat) but I was so overwhelmed by how delicious this meal is that I couldn't be disappointed. It was a lot of beef for me with the Chuck plus the filet mignon but again it rocked my world. Oh and the cornbread was super dense /moist which I love! Here's how I prepared it: I stuck it in the microwave for 3 minutes minus the cornbread as instructed. Then I put the cornbread in a bowl and poured the meal over it and heat it up for one more minute. Couldn't eat that bread cold now could I? Not sure I tasted the Rosemary but again I was so overwhelmed🫨😋. I'll in NYC and I felt like I was in Texas having a chili at a restaurant. I'd be down to see more meals like this maybe with ribs or beans.
Tara · 01/18/25
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