Bountiful Kitchen, sprung from a pandemic, nurtured into a healthy meal delivery service
Covid’s done much to fracture the restaurant business. There’s been a slew of permanent closings (Cuchi Cuchi, Flat Top Johnny’s, Bergamot and Inman Square’s Bukowski Tavern, among many) and with winter hibernations coming and Covid-19 infection rates on the uptick, silver linings are slim. But they do exist. During the spring, the Day reported on early business pivots by Pagu and Season to Taste as well as the launch of Bountiful Kitchen, a home delivery meal service. In April, Bountiful founder Julian Cohen was cooking out of a home kitchen and delivering hot meals to a boutique clientele in his Porter Square neighborhood, but taken the business to the next level, expanding his menu and delivery routes to include all of Cambridge, Somerville, Arlington and select Boston neighborhoods. He’s also hired executive chef Keenan Goodwin, formerly of Fat Hen in Somerville, and moved to a formal commercial kitchen facility at the Foundation Kitchen on Washington Street, on the way to Sullivan Square.
Foundation Kitchen is a rentable shared space – a food startup incubator. Husband and wife owners Ciaran Nagle and Tara Novak have two locations (the bigger facility is in Union Square) and a third in the works for Charlestown that will have a food and drink hall. The facilities gives people who want to enter the food business an easy leg up without having the huge financial burden of a storefront, a long-term lease and sunk equipment costs, Nagle said.
That makes sense for a scrappy business such as Bountiful. Cohen, a former barista and food preparer at Hi-Rise Bread Co., started the service on a whim after being laid off, while Goodwin was left out of the rotation when a slimmer Fat Hen reopened.
They’ve since evolved the menu at Bountiful toward a more symphonic complement of foods and flavors, Cohen said, as opposed to the early scramble, when things were assembled based on what was on hand. There’s now more collaboration and planning between owner and chef, and the two try to source all their foods locally.
Recent and current Bountiful Kitchen offerings in the $15 to $25 range include beef bolognese, crab-stuffed squash, brown sugar crusted salmon, lemon grass and coconut chicken stew, yellowfin tuna loins and roasted pork loin. There’s always a vegetarian option and sides, such as butternut squash soup and parmesan roasted Brussels sprouts. Like other delivery/to-go food services these days such as Hi-Rise and Pagu, Bountiful has pantry offerings; it also has wine pairings, which come through a partnership with The Wine Press. The wine comes with your meal. Delivery happens between 6 to 7 p.m. and the menu rotates daily.
Cohen and Goodwin do more than 120 meals a week – up from around 80 when Cohen launched – and plan to keep expanding. If you’re not on their delivery heat map, you and some neighbors can fill out a form to be added; Cohen said he is deeply customer driven. Most of his weekly queue are regulars who keep coming back.
“The food’s always cooked to perfection,” said Rachel Joffe, a Bountiful regular. “Delivery is pleasant, they give you advance notice, and the delivery persons are nice. They have accommodated my need/request to have the food delivered on the early side, and I appreciate their flexibility.”
Bountiful Kitchen has a weekly newsletter to let subscribers know each week’s offerings. The menu is also updated on a website with easy ordering.