Here at Grubhub, our employees are pretty obsessed with food. Every day, we’re making sure
delicious food finds its way to your door….and to ours. Say what? Correct, we too order from Grubhub (so meta).
With our “What I Ate in a Week” series, you’ll get a sneak peek into the lives of actual — never not hungry — Grubhub team members. A nice benefit that happens to come with our jobs is what we call “mealperks” — our weekly Grubhub stipend. Clearly, we’re using this to get the best bites in town each and every week.
On deck, we have: Kyle, a Technical Care Lead on our Restaurant Care Team. Get the lowdown on his delivery highlights of the week and top ordering hacks.
Let’s meet Kyle.
I’m a Santa Barbara native turned Brooklynite who has accepted that I will forever be asked: “why would you ever move here?!” After wrapping up at UC Irvine, I moved to Pittsburgh and attended Le Cordon Bleu before making my way to NYC; I continued to serve as an executive chef and build menus before being adopted by the Grubhub/Seamless family. I eat just about everything excluding applesauce and calamari (green face emoji).
And here are my top delivery eats from last week…
Grilled Fish Tacos and Kid’s Quesadilla from Fatty Daddy Taco
Hands down the best tacos I have had in NYC (and everywhere east of Nevada). The fish has a little bit of heat in the dry rub combined with the cool crunchy snap of julienned cabbage, a generous heap of cilantro, and a dollop of Southern-style remoulade. This is my go-to option for any time I don’t feel like thinking too much about lunch and just hit that “Express Reorder” button. And I’ve never eaten these without the accompanying kid’s quesadilla. (Pro tip: it costs half as much as the “adult” version, and it’s the perfect side dish.) If you find yourself in Park Slope, don’t think, just head to Fatty Daddy Taco.
The Classic from Egghead
There is nothing more sacred in NYC than the ritualistic-cure-all BEC sammy, and I have discovered the mightiest the city has to offer. Fried egg? Obviously. Bacon? Check. American Cheese? Duh. How about adding sliced heirloom tomato, avocado, crispy shallots and spicy aioli all on a Kennebec potato brioche bun? OH EM GEE, I’ll have two. Thanks, Egghead..
Rotisserie Chicken Salad and Peruvian Corn Nuts from CHIRP
While browsing “new” restaurants delivering to our midtown office, I discovered this gem of a chicken shack. CHIRP is a Peruvian, chicken-centric establishment, and their flagship salad piqued my interest. It boasts mixed greens, fingerling medallions, sliced grapes, candied walnuts, jalapeño aioli and a pile of their shredded signature rotisserie chicken. The addition of potatoes reminds me of Pittsburgh’s habit of putting french fries on everything while rest of the salad takes me straight back to the West (Best) Coast. When I am feeling nostalgic for everywhere I have previously called “home,” this healthy-ish lunch option checks all my boxes.