Interested in how you’ll find your Shef order stacks up to eating in/getting takeout from the same cook. My main complaint with Shef vis-a-vis takeout or delivery is that it’s totally opaque when the food was cooked, and how far it has traveled to get to you. (They send you the food chiled, to reheat at home.) I think this is a big reason why cuisines that are heavy on stews, curries, and braises (Indian, Ethiopian) seem to be fairly popular on Shef, while cuisines that are more reliant on less travel-friendly techniques, or feature lots of raw herbs and veggies, are few and far between. (It’s kind of telling that there are half a dozen Persian Shefs in the Bay Area, and yet none of them offer the side dish of sabzi khordan that’s a given at a home-cooked Persian meal, or at a good Persian restaurant like Lavash.)
1 Like
