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Chorizo Flatbread

$28.00

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Organic Avocados

Organic Avocados

$5.00

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Gift Card

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Gift Card

$73.00

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Stir Fry Cashew Chicken

$28.00

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Subtotal: $68.00

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Be The Chef

Meal kits created by Atlanta’s best chefs.

Chef Jessica Gamble

recipe contributed:

mushroom fettuccine with garlic confit

Chef Jessica Gamble

KR SteakBar

Chef Pat Pascarella

recipe contributed:

shrimp fettuccine with asparagus & mint

Chef Pat Pascarella

The White Bull

Chef Brian So

recipe contributed:

pan-seared trout with grits, tomato, corn & andouille

Chef Brian So

Spring

Chef Anne Quatrano

recipe contributed:

shirred eggs with tomato gravy & biscuits

Chef Anne Quatrano

Bacchanalia

Chef Kevin Gillespie

recipe contributed:

bulgogi lettuce wraps with korean bbq sauce & slaw

Chef Kevin Gillespie

Gunshow

Chef Todd Ginsberg

recipe contributed:

orecchiette with broccoli rabe, sausage & ricotta

Chef Todd Ginsberg

The General Muir

Chef Chris Grossman

recipe contributed:

steak & chimichurri with Mexican street corn

Chef Chris Grossman

Atlas

Chef Kevin Maxey

recipe contributed:

cheese enchiladas with beef chili sauce

Chef Kevin Maxey

Superica

Chef Chad Crete

recipe contributed:

sichuan chicken with macadamia nut vinaigrette

Chef Chad Crete

Whiskey Bird

Chef Steven Satterfield

recipe contributed:

braised oxtail with carrots & swede mash

Chef Steven Satterfield

Miller Union

Chef Andrew Isabella

recipe contributed:

curry shrimp with herb-cucumber salad

Chef Andrew Isabella

BeetleCat

Chef Pano Karatassos

recipe contributed:

roasted salmon with lemon vinaigrette & quinoa salad

Chef Pano Karatassos

Kyma

Chef Matthew Basford

recipe contributed:

chicken risotto with mushroom cream sauce

Chef Matthew Basford

Canoe

Chef Deborah VanTrece

recipe contributed:

chicken hash with poached egg

Chef Deborah VanTrece

Twisted Soul Cookhouse & Pours

Chef Nolan Wynn

recipe contributed:

roasted duck with spring pea conserva

Chef Nolan Wynn

Banshee

Chef Jeb Aldrich

recipe contributed:

ricotta meatballs with polenta mousseline

Chef Jeb Aldrich

Tiny Lou's

Photography Credit: Chef Deborah VanTrece photographed by Henri Hollis; Chef Kevin Gillespie photographed by Angie Mosier; Chef Todd Ginsberg, Chef Kevin Maxey & Chef Andrew Isabella photographed by Andrew Thomas Lee; Chef Chad Crete photographed by Mia Yakel; Chef Steven Satterfield photographed by Heidi Geldhauser Harris.

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