Ordering is simple! The menu will go live on the site here every Tuesday at 12:00pm. Click on an item to place your order online anytime between 12:00pm on Tuesday and midnight that Thursday. Checkout using your credit or debit card, and receive a confirmation of your order via email.
We have four locations throughout Orange County for pickup on Monday evenings:
Santa Ana, 4:30 – 5:30pm at 4th Street Market, 201 E 4th Street, near the Portola Coffee couches
Costa Mesa, 5:00pm – 6:00pm at The Hood Kitchen, 350-A Clinton Street, in the parking lot
Lake Forest, 5:45pm – 6:45pm at Trim Fitness Studio, 22421 El Toro Road, in the parking lot
Laguna Beach, 6:45pm – 7:45pm at POPcycle 2.0, 610 N Pacific Coast Hwy #200, in the studio. Parking off of High Drive, or in front of Pavilions in the Boat Canyon Center.
For just $10, you can also have your meals sent straight to your door!
We love to keep it local! We source our ingredients from farmers markets all over Orange County! We also work with leading food purveyors whose quality is second to none. Melissa’s Produce, West Coast Prime Meats and Santa Monica Seafood provide us with organic produce and herbs, responsibly raised meats and only the best wild caught seafood.
Don’t worry! We operate out of a certified gluten free kitchen to avoid cross-contamination. All of our food is grain, gluten, dairy*, soy and refined sugar free. We are also able to accommodate most allergies, but please double check by sending us a note so we can ensure you won’t be exposed to any allergens. We also ask that any allergies are disclosed in your order comments EVERY TIME! We can accommodate almost anything, but it’s imperative that information is included with every order to avoid any allergen issues.
*Some of our dishes use housemade grassfed ghee, which is clarified butterfat with the dairy proteins skimmed and strained out.
Menus change every week so it really depends on how much you order! We strive to keep our high quality food affordable and give you excellent bang for your buck. Most of our items are under $15, with a few specialty proteins costing a bit more than that. On average, most clients order about $100 of food per week.
I design our menu items to be refrigerated and reheated for optimal freshness, so you’ll see a lot of sturdy food on the menu. Most dishes will last at least five days with proper refrigeration. I always recommend that salads be eaten first so the greens are as crisp as possible.