The Food

If you are what you eat, you are what your food eats.  We believe good nourishment starts with good ingredients, so we don't use food that's been abused, whether it's chemically, genetically or physically. 

We make thoughtful prepared meals, based around seasonal ingredients because it makes sense to eat fresh vegetables grown down the road and picked yesterday, rather than produce has that frequent flier miles.  It feels good to know that our meat comes from responsibly raised animals and we can talk face-to-face with the people that raised them.

We love good food.  Food with soul.  Food with heart.  This is what we’re about. 

The Service

 We’re mixing the ease of online ordering with the convenience of delivery to bring you delicious, handmade meals made with the freshest ingredients.  Weeknight dinners are a breeze with Dish in the fridge.  Take a night off with our easy-to-heat entrees and sides.  Use our fresh salads as a side to your favorite dish.  Or keep us around for a fresh & healthy lunch option or afternoon snack.  With Dish in the fridge, you’ve got options. 

We are always here for questions, comments & feedback and love to hear from our Dish friends.  Feel free to contact us anytime, and we’ll respond within a day.

The Work

We’re real cooks.  We do as much as we can by hand.  We breakdown chickens, make stocks, simmer sauces, knead dough, dice onions, peel carrots, use those beet greens, pick herbs, research & test recipes, roast, poach, sear and taste, taste, taste.  We are never satisfied and are incessantly learning, inspired by traditional techniques and motivated by great ingredients.

We cook every week for our Dish Friends like we cook for our own families.  We honestly believe our dishes are some of the most inspired, soul-full, delicious meals around and invite you to sit down and enjoy with us.

The Dish Family 

 Louis Singh   

My first word was ‘agua’, though my parents are Vietnamese.  I look Asian.  I sound Texan.  

I grew up on my mom’s pho and eggrolls, my baby sitter’s rice & beans and Texas fried catfish & BBQ.  Different cultures, linked in soulful preparation and respect for fresh ingredients.  It still inspires me today.

After graduating from UT in 2004 and working in film, TV, non-profits, and for-profits, I re-discovered the cooking I took for granted growing up.  After managing the kitchen at the late, great, P&K Grocery, I worked for knowledge in Austin restaurants, and co-founded Spoon & Co. Catering (still run by the lovely Meg Schwartz) before taking the helm at Dish a Licious.  

Jason Carroll 

Jason misses fish.  That’s what you get when you move an East Coast boy to the middle of beef country.  He's from Maine, by way of Nantucket Island, where he spent over 18 years cooking at nationally recognized restaurants, including his own, crafting glorious food with local ingredients.  The man knows food.  The only thing that surpasses his passion for good cooking is his passion for good eating.  And then there’s his passion for Pabst beer, which must be an East Coast thing.  

Eric Trevino  

Eric is the brains of the Dish machine.  He reins in our crazy ideas with spreadsheets and pie charts, makes sure we stop planning “R&D trips” on the company card, and keeps us afloat in a sea of numbers.  But, the guy still knows how to have a good time.  I mean, look at him.