Kitchfix – the prepared meal delivery service – launched a delivery-only virtual kitchen called The Stay-In Steakhouse featuring “Crab Steak Oscar For 2” and a “White Glove Concierge Service”; partnered with Publican Quality Meats chef Rob Levitt on a specialty sausage; and more.
Founder, CEO, and executive chef Josh Katt started Kitchfix in 2012 in West Town (1731 W Grand Ave) as a way to deliver same-day fresh meals to nutritionist-approved meals that help the people of Chicago.
Utilizing the Kitchfix kitchen – and not having the overhead of a traditional steakhouse – Katt recently concepted and launched The Stay-In Steakhouse that provides steakhouse dishes with twists for a lower price point that are delivered hot to guests to their own homes via Tock.
Katt tapped Ian Exline – a former sous chef at Chicago steakhouse staples Maple & Ash and GT Prime – as the chef de cuisine for The Stay-In Steakhouse.
Exline’s December special that’s available now thru the end of the month is a “Crab Steak Oscar For Two” that’s priced at $125 and includes:
* Lobster bisque with crab cakes, pickled pearl onions, crème fraîche, and chives * Alaskan king crab legs on the half shell * 16oz ribeye steak with Béarnaise sauce and roasted garlic * Hasselback potatoes * Grilled asparagus * Golden Oreo crust vanilla bean cheesecake with fresh berry compote
The Stay-In Steakhouse just also launched its new “White Glove Concierge Service.” If a guest opts for this $10 upcharge on the December special or any a la carte offerings, they will get a phone call from a The Stay-In Steakhouse Maître D to help the guest find ways to enhance their meal.
The “White Glove Concierge Service” Maître D might coordinate a wine delivery to pair with the guest’s meal; create a special side dish based on the guest’s preferences, send a “sneak preview” of a yet-to-be released dish; coordinate a Zoom call with Exline to help the guest plate their meal at home; or a send “care package” consisting of candles, branded matches, and a curated Spotify playlist.
The Stay-In Steakhouse’s a la carte offerings options include:
* 100 percent grass-fed steaks from Wisconsin’s Red Top Farms (10oz New York Strip, 6oz Filet Mignon, and 16oz Ribeye) that all include Hasselback potatoes and roasted garlic.
* Six steak sauces including a bourbon-infused “Old Fashioned Steak Sauce.”
* Non-steak entrees include pastured heirloom chicken (maple-shallot jam, roasted fall vegetables, potato-celery root mash) and seared wild-caught halibut (chimichurri, quinoa, and roasted garlic).
* Seven elevated sides including “street style” Parmesan haricot verts with garlic aioli; roasted Brussels sprouts with dijon, Manchego, and crispy onions; and a dairy-free “creamed” spinach made with almonds and nutritional yeast instead of cream and cheese.
* A chopped steak sandwich with giadinera aioli, pepper jack cheese, peppers, onions, shredded lettuce, and sliced tomatoes on a pressed toasted bun that was inspired by the NYC bodega staple “chopped cheese” sandwich.
The Stay-In Steakhouse will remain Kitchfix’s virtual kitchen thru Valentine’s Day. Then Katt, Exline, and their culinary team will change over to a new virtual kitchen concept.
Kitchfix Updates
Kitchfix has partnered with chef Rob Levitt of Publican Quality Meats and One Off Hospitality on a specialty sausage.
This specialty turkey sausage – spiced with apple and ginger – is now available in current Kitchfix breakfast dish with scrambled eggs. The sausage will make its way into other Kitchfix meals in the coming weeks, and the sausage will also be sold packaged at Kitchfix and PQM in the near future.
Kitchfix – the prepared meal delivery service – launched a delivery-only virtual kitchen called The Stay-In Steakhouse featuring “Crab Steak Oscar For 2” and a “White Glove Concierge Service”; partnered with Publican Quality Meats chef Rob Levitt on a specialty sausage; and more.
Founder, CEO, and executive chef Josh Katt started Kitchfix in 2012 in West Town (1731 W Grand Ave) as a way to deliver same-day fresh meals to nutritionist-approved meals that help the people of Chicago.
Utilizing the Kitchfix kitchen – and not having the overhead of a traditional steakhouse – Katt recently concepted and launched The Stay-In Steakhouse that provides steakhouse dishes with twists for a lower price point that are delivered hot to guests to their own homes via Tock.
Katt tapped Ian Exline – a former sous chef at Chicago steakhouse staples Maple & Ash and GT Prime – as the chef de cuisine for The Stay-In Steakhouse.
Exline’s December special that’s available now thru the end of the month is a “Crab Steak Oscar For Two” that’s priced at $125 and includes:
* Lobster bisque with crab cakes, pickled pearl onions, crème fraîche, and chives
* Alaskan king crab legs on the half shell
* 16oz ribeye steak with Béarnaise sauce and roasted garlic
* Hasselback potatoes
* Grilled asparagus
* Golden Oreo crust vanilla bean cheesecake with fresh berry compote
The Stay-In Steakhouse just also launched its new “White Glove Concierge Service.” If a guest opts for this $10 upcharge on the December special or any a la carte offerings, they will get a phone call from a The Stay-In Steakhouse Maître D to help the guest find ways to enhance their meal.
The “White Glove Concierge Service” Maître D might coordinate a wine delivery to pair with the guest’s meal; create a special side dish based on the guest’s preferences, send a “sneak preview” of a yet-to-be released dish; coordinate a Zoom call with Exline to help the guest plate their meal at home; or a send “care package” consisting of candles, branded matches, and a curated Spotify playlist.
The Stay-In Steakhouse’s a la carte offerings options include:
* 100 percent grass-fed steaks from Wisconsin’s Red Top Farms (10oz New York Strip, 6oz Filet Mignon, and 16oz Ribeye) that all include Hasselback potatoes and roasted garlic.
* Six steak sauces including a bourbon-infused “Old Fashioned Steak Sauce.”
* Non-steak entrees include pastured heirloom chicken (maple-shallot jam, roasted fall vegetables, potato-celery root mash) and seared wild-caught halibut (chimichurri, quinoa, and roasted garlic).
* Seven elevated sides including “street style” Parmesan haricot verts with garlic aioli; roasted Brussels sprouts with dijon, Manchego, and crispy onions; and a dairy-free “creamed” spinach made with almonds and nutritional yeast instead of cream and cheese.
* A chopped steak sandwich with giadinera aioli, pepper jack cheese, peppers, onions, shredded lettuce, and sliced tomatoes on a pressed toasted bun that was inspired by the NYC bodega staple “chopped cheese” sandwich.
The Stay-In Steakhouse will remain Kitchfix’s virtual kitchen thru Valentine’s Day. Then Katt, Exline, and their culinary team will change over to a new virtual kitchen concept.
Kitchfix Updates
Kitchfix has partnered with chef Rob Levitt of Publican Quality Meats and One Off Hospitality on a specialty sausage.
This specialty turkey sausage – spiced with apple and ginger – is now available in current Kitchfix breakfast dish with scrambled eggs. The sausage will make its way into other Kitchfix meals in the coming weeks, and the sausage will also be sold packaged at Kitchfix and PQM in the near future.
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