Gimme Gimme

06/01/2026

🚨 MARK YOUR CALENDARS: Brunch is back Sunday, June 14! 🚨

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Our first ever Brunch Lab service is in the books, and we couldn’t be happier!

Thank you to every single person who came out, grabbed a plate, and spent part of your Sunday with us. We love feeding this town and appreciate you showing up to support us again and again. ♥️

A massive thank you to and their stellar taproom & bakery staff. Thank you for opening your doors to us, pouring incredible pairings, and being the most gracious hosts. 🍻

Shoutout, of course, to the Gimme Gimme crew for dialing it in, keeping the line moving, and running a smooth service. Great work today!

And, of course, our food is only as good as the ingredients we use. We are endlessly lucky to work with an amazing network of growers, millers, and makers from the Athens area and Ohio at large who elevate every single dish. Huge love to:

(the incredible pastured pork sage sausage)

High Bottom Farm (for those gorgeous, perfect eggs)

(locally grown & milled soft wheat flour our scratch-made biscuits)

& (for the stunning, fresh-harvested vegetables)

(for the beer that made our jam and gravy sing)

(for the spent grain that gave our biscuits that nutty flavor)

(for that melty provolone)

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We are heading back into the kitchen to prep for the next Brunch Lab in exactly two weeks on Sunday, June 14th!

Our menu is always evolving and we are already dialing in the recipes for the next round. So, let’s hear it in the comments:

👇 What was your absolute favorite bite from today’s menu? And what do you want to see us test out for the 14th?

.ohio

05/31/2026

05/18/2026

🚨 The BRUNCH Lab is official! 🚨

We are beyond thrilled to bring the Gimme Gimme experience to the Jackie O’s Taproom on May 31st at 10am! 🍻🍳

Just like our Lunch Lab, we’ve been dialing in every recipe to bring you a menu that is equal parts comforting and intentional. We are bridging the gap between the brewery and the kitchen, utilizing Jackie O’s ingredients right in the food, and leaning heavily on our incredible community of local growers.

Here is the tentative official menu we’ll be serving up:

Brewer’s Grain Drop Biscuit (v)
sour beer jam, whipped vanilla butter

Smothered Biscuit (v)
brewer’s grain biscuit, sawmill stout gravy
Option to add moso sage sausage and a steam-poached egg

Chicago Egg & Cheese (v)
steam-poached egg, provolone cheese, housemade giardiniera, duke’s mayo, everything focaccia
Option to add moso sage sausage

Market Harvest Breakfast Salad (v/gf)
blaney greens, jammy egg, roasted veg, pickled things, mimosa vin, gimme gimme granola

Gimme Granola (v/gf)
greek yogurt, sour beer jam, seasonal fruit

Chai Molasses Cookies (vg/gf)

Maple Oat Streusel Coffee Cake (v/gf)

‼️Don’t see something you’re craving? Let us know!

We can’t wait to welcome you, share what we’ve been prepping, and pour some serious love into this Sunday service.

Full details are at the link in our bio! Set your alarms for May 31st. ⏳

.ohio

05/03/2026

Something delicious is brewing at Jackie O’s as our monthly Lunch Lab becomes BRUNCH Lab! 🍻🍳🍪

We’ve been working on something special, Athens! Gimme Gimme is popping up for a limited-time Sunday brunch series at the Taproom. Expect that scratch-made, locally sourced comfort food you’ve come to love from Gimme Gimme paired perfectly with your favorite Jackie O’s beers!

So, mark your calendars for Sunday, May 31st and Sunday, June 14th from 10am-1pm! More juicy details (and menu previews!) coming soon. Stay tuned and follow us for upcoming details.

Stay hungry, Athens!

04/29/2026

Y’all, there are a million things I love about cooking, but looking back on this latest Lunch Lab, these three are keeping me energized:

1. You keep showing up! Athens, we broke another record for orders this month. Whether you’re a regular or a first-timer, there is no Gimme Gimme without the people we feed. It is a genuine honor to have a place at your table.

2. The Bounty. I get to cook with the best ingredients in Southeast Ohio, period. This menu was a total showcase of our neighbors’ hard work: kimchi, pastured beef & pork, lettuces, and gems from more .ohio growers like preserved gochu peppers, Shade River Farm radishes & turnips!

3. The “Lab” Life. The heart of this project is experimentation. Lunch Lab is where we test new recipes and refine our techniques so we can keep growing Gimme Gimme with this community. Sometimes the experiments are a little “rustic” (looking at you, cookies! 😆), but your willingness to dive into the unknown with me means everything!

Thank you for being part of this adventure. Can’t wait to show you what’s simmering for next time.

Stay hungry, Athens!

04/24/2026

LAST CALL for April Lunch Lab!

Orders Close in 24 hours, so order now at https://eatgimmegimme.square.site/s/order

Our Korean-influenced meatloaf's got Moso Farm beef and pork, with Hei Hei kimchi, homemade bulgogi bbq sauce, and ginger-scallion relish on our pillowy sesame focaccia.

We're also so excited for our new Dalgona Honey Toffee Cookie with honey in the dough and studded throughout with our own honeycomb toffee.

Delivery or Pickup Monday 4/27 at ACENet Athens (94 Columbus Rd)

04/13/2026

HAPPY BIRTHDAY Happy Snacking Athens!

It's our birthday month and Happy Snacking is turning 3!!!
Come celebrate with our friends at Big Run Kava Bar!
Special guests include Marietta Henna by Courtney , A Brush of Whimsy: Face Art and YOU!

See ya then!!

04/13/2026

Lunch Lab is coming back to you this month with some inspiration from our neighbors, .
 
Just after I completed last month’s Lunch Lab deliveries, Irene from Hei Hei shared some radish experiments with me and I immediately paired it at home with a meatloaf I made for my weekly meal prep on some leftover focaccia. And, folks, I knew right away I just had to make this sandwich for y’all!
 
Originally a dish for Korean royalty, our Tteokgalbi-influenced meatloaf uses pastured beef and pork for an amazingly rich flavor. That gets paired with Hei Hei’s slow-fermented kimchi, homemade bulgogi bbq sauce, a ginger-scallion relish for some zesty freshness, loaded into our pillowy soft sesame focaccia.
 
For those of you not eating meat, we’ve got a roasted, marinated tofu alternative! And make either of those — or our classic Market Harvest, featuring .ohio ingredients — into a salad instead on greens for a flavorfull Gluten Free lunch!
 
As for sweets, we’ve got the classic cookies you love, but I’m really so very excited for this new Dalgona Honey Toffee Cookie recipe. I mean, seriously, this treat goes all-in on the honey with it not only in the dough, but also studded throughout with our own crunchy honeycomb toffee. For you fans, I won’t even make you carve out an umbrella!
 
This is gonna be a good one, so don’t forget to order next week! The window is 4/20-4/24, with pickup and delivery on Monday April 27.

If you made it this far, be on the lookout for dates to save for some really exciting pop-ups in May and June as well as our Summer Harvest Farm Dinners with . And let us know what you want us to make next!
 

03/31/2026

I love cooking for y’all, Athens! I hope you all enjoyed this month’s Lunch Lab sandwich as much as I did! Thank you for making this our most successful, busiest lunch yet.

It was a lot of work just to satiate my own nostalgic cravings, but it was totally worth it getting to share the flavors with you, too, while showcasing my friends’ awesome ingredients: fried chicken studded with fennel seed and topped with a few slices of pastured bacon, salad party, and a Russian Dressing infused with a pinch of preserved gochugaru pepper from on that pillowy focaccia with a couple pickled onions.

And then, of course, the cookies. I forgot how good these peanut butter cookies were. Haven’t made this recipe since I developed it back in New York. What’d y’all think?

I’m still toying with ideas for April’s menu, but share your own cravings. Tell me what you wanna eat and just maybe I’ll make it!

And a massive thanks to for being my sous chef and photographer for prep!

.ohio
athensohio

03/16/2026

🥪 🥗 🍪 Lunch Lab is back this month with some brand new items!

First, we have the Christies’ Chicken Sandwich. Inspired by a favorite lunch from a small country store where I grew up, this sandwich is loaded with breaded Pasture Fowler chicken, Moso Farm bacon, pickled red onion, and our own tangy, peppery Russian dressing. Have it on our classic pillowy sesame focaccia or make it a salad over a pile of crisp greens from Blaney Family Farm. And for our vegetarian friends, we also offer this cutlet sandwich with fried eggplant!

Our other new item this month is our Chunky Peanut Butter Cookie. Our take on this classic cookie is chewy with a slight crumble and comes packed with peanut flavor from the obvious peanut butter plus crushed peanuts & peanut butter chips. It was a fan favorite back when we were baking in the Catskills and this is the first time we’re making it for y’all!

Of course, our Market Harvest items are back, too. Y’all loved the addition of feta cheese last month, so we’re keeping it there. And this time, we’ll dress those Blaney greens with a tart Raspberry Balsamic to add some acidity against that creamy white bean hummus.

Check out the full menu below. Orders open next Monday through Friday March 23-27 for pickup or delivery Monday March 30th!