A Luxe New Delivery Concept Is Taking Takeout Up a Notch

With its own fleet of drivers, specially designed packaging, and Wagyu rib eyes, the Finish Gourmet is a cut above
Heather Platt • Los Angeles Magazine • March 10, 2021
Even before the pandemic, Paul Abramowitz was often dissatisfied with delivery meals. “Everything came in cardboard boxes or in plastic clamshells. It was always cold,” says the 65-year-old entrepreneur. So he teamed up with esteemed chef Robert...
The full article can be read on the Los Angeles Magazine website.

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