From Chef Nick Reisini, of Honest Plate:
After years in East End kitchens: most people want to eat well and feel great, but it's getting harder and harder to do that on your own.
Between busy schedules and questionable ingredients everywhere, it's a real challenge.
That's why we started Honest Plateās meal delivery service - to make healthy eating as simple as possible. We do all the sourcing, all the cooking, all the thinking, so you don't have to.
Everything we do is about using the incredible local bounty we have here and supporting the farmers who make it possible. When you eat food that's grown right, sourced right, and prepared right, your body responds.
People are preventing illness, feeling better, living longer - and it doesn't have to be complicated.
We're like the new school milkman that doesn't just sell milk. Instead of plastic containers that end up in landfills, we deliver meals in glass containers that come back to us, get sanitized, and go out again. No waste, just great food.
Every single thing we make is made in-house. We use dates, local honey, or maple syrup instead of refined sugar. Our barbecue sauce comes from fresh tomatoes.
We change our menu every week to keep things interesting, not the same chicken, rice, broccoli that other meal companies serve.
One week, for example, weāll feature one of our classics: black fig, feta cheese, and romaine with homemade balsamic vinaigrette.
Vegetarian mains might include grilled barbecue tofu or roasted spaghetti squash ā almost like a squash parm with plant-based mozzarella.
For the meat-and-potatoes crowd, weāll serve cast iron grilled skirt steak alongside rainbow carrots or cranberry couscous. And our black label special could be bronzino filet with garlic, lemon, capers, and white wine sauce, paired with house-made risotto balls.
What I love about what we do is how personal it gets.
I have one client who just had major surgery and is working with a nutritionist on a specific recovery protocol.
We design custom menus just for her every week. Others use us as their I'm exhausted from work and just want something healthy waiting in the fridge solution.
We're a small company, so if you have a question or problem, you call customer service - and customer service is my mom in Connecticut.
When there are questions too complex for her, I handle them personally.
We deliver Mondays and Thursdays throughout the Hamptons, from Montauk to Quogue, and Tuesdays to New York City and Connecticut.
You receive everything with instructions, heat it up, and leave the empty containers out for pickup.
You can order just one meal or plan your whole week. One couple eats almost exclusively our food - lunch, dinner, kids' meals - for about $250 a week.
When you consider the quality of ingredients and convenience, it's actually better value than shopping for yourself.
Our clients are people who care about their health. They can grab an Honest Plate meal from the fridge and know theyāre taking care of themselves ā without overthinking it.
šļø Monday/Thursday Hamptons, Tuesday NYC/CT
š„ Weekly changing menus, custom options
ā»ļø Glass containers, zero waste approach
š Made in-house, no refined sugars
š° ~$250/week for couple's meals
š Family customer service
š Online ordering
š Honest Plate
105-5 W Montauk Hwy, Hampton Bays, NY 11946, USA
Chef Nick Reisini discovered his culinary calling at an early age and worked his way from deli worker to prep cook to head chef at acclaimed Hamptons restaurants such as Tutto il Giorno and Dopo La Spiaggia. In 2020, he founded Honest Plate, a cafƩ and meal delivery service serving the entire East End. Based in Hampton Bays, Chef Nick combines his restaurant expertise with a commitment to zero-waste practices, creating clean, locally-sourced cuisine for individual clients and corporate catering.
Honest Plate / Facebook
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