Here at Grubhub, our employees are pretty obsessed with food. Every day, weâre making sure delicious food finds its way to your doorâŚand to ours. Say what? Correct, we too order from Grubhub (so meta).
With our âWhat I Ate in a Weekâ series, youâll get a sneak peek into the lives of actual â never not hungry â Grubhub team members. A nice benefit that happens to come with our jobs is what we call âmealperksâ â our weekly Grubhub stipend. Clearly, weâre using this to get the best bites in town each and every week.
On deck, we have: Andrew, a Team Lead for Enterprise Engineering. Get the lowdown on his delivery highlights of the week and top ordering hacks.
Letâs meet Andrew.
Howdy! Iâm Andrew, when Iâm not hard at work, Iâm cooking and eating and tinkering in Marblehead, MA where I live with my wife and our dog, Charlie. Before getting into tech I was in the hospitality industry doing catering, working in restaurants, consulting for food trucks, and even working as a personal chef. Iâve mastered the art of (over)ordering food and am obsessed with maximizing quality. In my 30+ years of being a professional eater, Iâve developed a repertoire of tricks and techniques for getting my deliveries and pickups fast, fresh and accurate.
And here are my top delivery eats from last weekâŚ
Fuku Bites, Spicy Sandwich and Mac Salad from Fuku
I drove down to the Seaport this weekend to do some errands and bring some lunch to my sister-in-law who was stuck at the office. I placed an order for pickup for some of David Changâs Fuku fried chicken on the way in as a treat.
My favorite are the thigh âbitesâ since they stay juicier than the breast meat of the fingers. If you order them with the âextremely spicy wet glazeâ and ask for it on the side in the special instructions, theyâll hook you up with a big ole tub of the good stuff.  The ssäm sauce and honey mustard are great choices too.
If youâre gonna go for sandwiches, stick with the dry spice unless youâre eating it there. The wet glaze doesnât travel as well (and you can get it on the side anyways for $1). For sandwich toppings I usually go with pickled onions and spicy cucumbers. Their shishito mac salad is a nice way to round out the meal (and itâs darn tasty, too).
Sushi Combo from Irashai Sushi
On Wednesdays, Iâm usually pretty pressed for time so I preorder my sushi combo from Irashai Sushi for noon and I know my driver will be there right when I need it.
My go-to makizushi are spicy tuna and shrimp tempura but itâs difficult to find a place where the combos include them. At Irashai, you get your choice of 3 rolls (out of 27!) for $14 (!) and the quality is spot-on.
Usually Iâll make a trio of shrimp tempura, spicy tuna and spicy yellowtail. Sometimes Iâll trade out the spicy yellowtail for negi hamachi (yellowtail with scallion) to make it a little lighter. The combo also comes with a warm cup of miso soup and a ginger-dressed side salad which makes this even more of a ridiculous deal.
Pad Kee Mao (Drunken Noodles) from Siam Bistro
Drunken noodles (Pad Kee Mao) are one of my favorite Thai dishes. Theyâre basically the spicy older brother of Pad See Ew. Itâs difficult not to enjoy the wide, chewy rice noodles and (as you can probably tell by this point) I like to get them really, really spicy.
Siam Bistro makes a great rendition. Packed with veggies (look ma, eating healthy!) and with your choice of protein (I usually do pork but the crispy duck always calls to me), itâs a great meal all on itâs own. To really bring the heat, select the âSpicyâ option and then put âPhet ma (ŕšŕ¸ŕšŕ¸ŕ¸Ąŕ¸˛ŕ¸) – very spicy!!â in the special instructions. Just donât say I didnât warn you.
