A Local Dinner Experience

Bountiful offers creative, healthy, and locally sourced dinner delivery to families all around Boston.

Currently delivering to Cambridge, Somerville, Arlington, Belmont, Charlestown, Newton, Watertown, & Brookline Monday thru Friday.

Not serving your area quite yet? Fill out this form to be the first to find out when we are in your neighborhood.

Bring Community To Your Table

Bountiful uses the power of farm-to-table meals to nourish the community. Our dinner delivery arrives every weeknight between 4-7 PM depending on location. With a weekly rotating menu, we ensure a reliable and delicious way to support the local food economy.

1. Locally Sourced

We work hand in hand with local farms, butchers, artisans, and bakers to source seasonal and fresh ingredients each week for your dinner delivery. A Bountiful meal fully supports the local food economy.

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2. The Kitchen

Our talented culinary team puts together diverse and delicious dinners with the freshest ingredients around. With a rotating menu, you will never be bored.

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Pick Up & Delivery

Bountiful offers pick up and delivery between 4-6:30 PM Monday thru Friday. You will receive text updates with your meal’s delivery ETA so that you can get excited for that special delivery moment!

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4. Enjoy

With simple reheating instructions, you get to enjoy a meal that has supported the community at every step of the way!

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Meals

Green Curry and Chicken Soup – Monday $16

Tender Chicken Thighs in a Green Curry soup with Carrots, Sweet Potato, and Coconut Milk.

BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Ramen Noodles in Miso Pesto Sauce – Monday $8 / $15

Ramen Noodles tossed in a Pesto of Thai Basil, Spinach, Miso Paste, and Sesame Seeds.

Contains Gluten
Contains Sesame
Contains Soy
Vegetarian
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Greek Salad – Monday $14

Large salad of greens with Chickpeas, Feta, Pepperoncini, Kalamata Olives, and a Roasted Garlic Vinaigrette.

Contains Dairy
Vegetarian
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Honey Mustard Chicken Thigh – Monday $10

Honey Mustard Marinated Chicken Thigh with a mix of House Veg.

BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Roasted Gold Beets – Monday $6 / $10

Roasted Gold Beets seasoned with Orange Zest, Coriander, and Ground Cardamom.

Vegetarian
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Spaghetti Squash – Monday $8 / $15

Roasted and Pulled Spaghetti Squash with Fresh Sage, Garlic Parmesan, and Olive Oil.

Contains Dairy
Vegetarian
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Pirate Grog – Monday $12

Rum
Scotch
Banana
Sherry
Lime
Grapefruit
Spiced honey syrup

Backbar
This small craft cocktail bar has been around since december of 2011. Backbar is tucked away down an alley in the heart of Union Sq in Somerville. It’s got an industrial chic, speakeasy vibe as the exterior, but at it’s heart it’s a nerdy haven full of bartenders that are passionate about hospitality and have a geeky hobby for creative drink concoctions.

Each meal is so delicious and flavorful and it has incredibly simplified our nightly meal routine. We would absolutely recommend it to others. We’re so grateful that we found out about Bountiful. Keep up the great work!!! 🙂

Gabriel F.

I was skeptical when my daughter suggested we order the pork roast for this week since I can make pot roast.  Boy am I glad we did!  It was so so delicious.  Juicy, flavorful, veggies firm but well cooked and there will be leftovers for tomorrow too! Such a good value and my family is left satisfied and happy!

Michelle B.

Bountiful delivers amazing, filling, healthy meals each night. The service is impeccable and meals are consistently delicious. Has made life so much easier, especially for a household with two busy professionals. Would recommend to anyone and everyone!

Nathaniel S.

Chicken was PERFECTLY mouthwateringly cooked. This is such a welcome change from ordering the same old Chinese food. The food is first-class – and I’m a foodie. Love the connection to the local farms.

Kim J.

Commonly asked questions

When do I have to order by?

We request that orders be placed by Sunday night for the coming week so that we can minimize our food waste for the week by buying only what we need.

Where do I go for pick up?

Our kitchen is located at 3 Washington Street, Somerville MA 02143. Just call 857-242-0831 when you arrive!

When will my order arrive?

Our delivery window is currently between 6-7:30 PM on Mondays and 4-6:30 PM Tuesday-Friday. You will receive text messages updates with your meal’s ETA as our delivery drivers are en route.

How is your food different than another delivery service?

Bountiful is locally focused and delivery designed. By sourcing from local suppliers, employing local delivery drivers, and creating authentic and diverse menus, we create a unique dinner delivery experience.

What are your COVID-19 Procedures?

We follow all of the state guidelines for COVID-19. From taking our employee temperatures upon starting the work day to constant sanitation, we do our best to ensure that we are keeping our customers and staff as safe as possible.

How do I pair wine with my meal?

Pairing wines with our dinner’s couldn’t be easier! The Wine Press, with locations in Brookline and Fenway, has given pairings to go with each night’s meal. The Wine Press focuses on wines from small producers who are farmers first, many practicing organic and biodynamic.

To add wines to your order, place your order directly with Wine Press via the links above and add BOUNTIFUL to the note section at checkout. You can select In Store Pickup Brookline but we will deliver to you with your food.

Have a question about any of the wines? Shoot them an email at info@winepressbrookline.com.

How do I reheat my meal?

We supply detailed reheating instructions for each dish ahead of delivery so that you can get that oven preheated just in time!

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