One, Three, or Six Months of Lunch Delivery from City Lunch Club (Up to 57% Off)

New York City

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In a Nutshell

Weekly lunch delivery saves workers from the boredom of the same old sandwiches with fresh eats from restaurants around the city

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. imit 1 per person, may buy 2 additional as gifts. Valid only for option purchased. All goods or services must be used by the same person. Must sign up for plan by Groupon expiration date. Online registration required. Valid for deliveries in 10003, 10010. Credit card information required upon redemption; subscription will automatically renew at full price after promotional term unless canceled. If you wish you cancel your subscription, please update your subscription preferences in your City Lunch Club. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $25 for one month of lunch delivery ($51.96 value)
  • $69 for three months of lunch delivery ($155.88 value)
  • $135 for six months of lunch delivery ($311.76 value)

Customers receive one delivered lunch per week with each option. Meals may come from restaurants such as Brindle Room, Schnitz, Motorino, and Taqueria Diana. See the FAQs.

Pepperoni: As American as Pizza Pie

Peruse our guide to pepperoni for a satisfying slice of insight on an edible icon.

If you ask for pepperoni in Naples, you might be handed a bushel of bell peppers. Though the name may sound Italian, America’s second-most-popular pizza topping (after cheese) caught on closer to home. “Peperoni” simply refers to the vegetable, the second p having snuck into the blend of pork, beef, and spices sometime in the early 20th century when Italian-American butchers began adapting cured salamis such as soppressata and salsiccia into a softer, smokier sausage. The process for making pepperoni is similar to that of any dry salami. First, a chef grinds the meat with spices that often include fennel, pepper, and paprika. He or she then adds enough salt and lactic acid to preserve it at room temperature. After a brief period of fermentation, the sausage spends the next 12–20 days hanging up to dry—pepperoni isn’t actually cooked until it’s popped into the oven atop a blanket of mozzarella.

Although pepperoni is largely confined to the pizza parlor and the sub shop in most of the United States, West Virginia’s state cuisine celebrates the pepperoni roll: an unassuming hunk of bread with a simple pepperoni filling baked inside. Italians who immigrated to work in the coal mines in the early 1900s found the rolls a quick, easy lunch that didn’t need refrigeration or reheating. Miners—and tailgaters—still enjoy them today, and they’re the spicy, slightly greasy lifeblood of several bakeries.


Grub on the go
15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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