the chef behind every plate
Elena
Marchetti
Chef and founder, trained in Milan and Lyon, and for twelve years the head chef of one of Tribeca’s most loved dining rooms.
Fine Dining Take Away began with a simple idea: the food we served in the restaurant should not need a reservation. Every dish is cooked to order, plated with care and packed to travel, so it arrives at your table exactly as it would leave the pass.
Cooked to order
Seasonal menu
Collection & delivery
Private chef
Dinner parties
Vegetarian & gluten-free options
Delivering across Manhattan
Our story
From a family trattoria to the finest kitchens, and now to your table
Elena grew up above the family trattoria in Bologna, where Sunday lunch lasted until dinner and the ragù started cooking before anyone was awake.
Training in Milan and Lyon followed, then years in three Michelin-starred kitchens, and finally New York, running the pass of a celebrated Tribeca restaurant.
When the city went quiet in 2020, Elena and the team began cooking for neighbours who missed going out. The boxes sold out every night. Fine Dining Take Away was born a year later, in a kitchen built for one thing: restaurant food that travels.
Today our kitchen of nine cooks every order from scratch, buys from the same farms and fishermen each week, and still finishes every plate by hand.
“A great dish should not depend on where you eat it. It should depend on how carefully it was cooked.”
Elena Marchetti
Philosophy
What we believe
I
Cooked to order
Nothing waits under a heat lamp. Your dish starts cooking when you order it.
II
In season
The menu follows the market: asparagus in spring, tomatoes in summer, truffles in winter.
III
Made to travel
Every recipe is tested in the box as well as on the plate, so it arrives at its best.
Milestones
A life in kitchens
2006
Milan
Graduates from culinary school and joins a historic Milanese kitchen.
2010
Lyon
Cooks in two Michelin-starred kitchens and learns French technique.
2014
New York
Becomes head chef of a celebrated Tribeca dining room.
2020
Neighbourhood boxes
Starts cooking for neighbours; the boxes sell out every night.
2021
The kitchen
Opens Fine Dining Take Away on Hudson Street.
2025
Catering
Launches private dining and event catering across the city.
Our producers
From the farm to the box
Hudson Valley
Long Island
Montauk
Vermont
Parma
Campania
Bologna
Lyon
Vegetables from the Hudson Valley, fish landed at Montauk, cheese and cured meats from the makers we have bought from for years.
Recognition
Awards & press
The City Table
Plate & Pour
Manhattan Dining
The Supper Review
Kitchen Weekly
Gourmet Notes
12
Years cooking
48k
Dinners delivered
320
Events catered
4.9
Average rating
In our kitchen
Only the best
Short, honest ingredient lists from producers we know by name, cooked with the same care as in the restaurant.
- Dry-aged beef from Hudson Valley farms
- Day-boat fish landed at Montauk
- Fresh pasta made every morning
- Aged Parmesan and buffalo mozzarella
- Saffron, olive oil and San Marzano tomatoes
- Seasonal vegetables and herbs
“
tonight, at your table