DineInFresh Debuts in DC

The dinner delivery service is now bringing food to District doorsteps.

Love home cooking but hate grocery stores? This new dinner delivery service may be for you. Photograph courtesy of Shutterstock.

Overworked but love to eat well? That describes a lot of Washington professionals, which is why DineInFresh officially launches today in DC. The New York City-based meal delivery company covers most of the Northeast, and is set to start dropping boxes filled with fresh ingredients on your doorstep.

Cofounder Nick Taranto says he and his partner were inspired by a business model popular in Sweden. Unlike other delivery services that send either complete heatable meals or separate ingredients to your home, DineInFresh takes the middle ground. Members receive an eco-friendly refrigerated package at their door—which Taranto says cools veggies, fish, and meat for up to 48 hours in the summer heat—filled with measured ingredients for recipes designed by a rotating lineup of New York chefs. This week’s come from Erin Merhar, a personal chef and former line cook at Danny Meyer’s Maialino, and include the likes of pan-roasted merguez sausage over Greek fettuccine, barbecue turkey burgers topped with cilantro-dill slaw, and turmeric-crusted salmon alongside cucumber salad and jasmine rice. Most of the prep time is estimated at under 15 minutes, and cooking time at less than 30.

“All you need is one pan, a pot, and a knife,” says Taranto. “It’s not for the person who literally only has a hot plate, but pretty close to that.”

Plans for two, four, or six people vary in price—though they’re estimated at $7 or $8 per meal and person. A vegetarian option is coming soon.

See Also:
A Cheat Sheet for Getting Free Ben & Jerry’s Delivered to Your Office
Let the Farm Come to You: How to Join a CSA

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.