Questions
Asked at the counter
Where do I pick up?
In your building's existing grocery cold storage, usually the package room. We drop it off; you grab it on your way in.
When is the cutoff?
8 pm the night before a delivery day. We plan to deliver Tuesday and Friday. We cut and pack in the morning, and it's in your cold room by 3 pm.
What if I'm not home that day?
That's the point of the cold room. It waits for you there. We text you when it's in.
How long can it stay in the cold room?
Plan to pick it up the same evening. Seafood is best the day it's cut, and we text you the moment it's in.
Is there a subscription?
No. Order the weeks you want. A standing order may come later, and it'll be optional.
Is there a minimum order?
$40 (subject to change before launch). That's two good dinners for two, and it's what keeps the drop worth making.
How is it packed?
Wrapped in our newsprint-style food-safe paper with a moisture liner, labeled with what it is and when it was cut.
Where does it come from?
Our seafood is bought direct from a Boston processor on the waterfront. More on the sourcing page.
Do you deliver to my house?
No. Building cold rooms only. One drop for the whole building is what keeps prices fair.
Will you sell meat and produce?
Yes, in that order. Tell us what you'd buy on the waitlist and we'll stock to it.
Something else? Email hello@weeklymonger.com, or join the list and tell us in step 2.