"It wasn't a
business idea.
It was a need."
Two paths that needed each other. A solution built from both sides of the counter.
When eating out
becomes
a risk.
Reveca developed a gluten intolerance and learned what anyone in her situation knows well: eating out in New York, when your body doesn't forgive mistakes, almost always means the same thing — a sad salad as the only option, or crossing your fingers that the kitchen actually understands what "gluten-free" means.
Food that was both good and safe was nearly impossible to find. That need didn't stay a complaint — it led her to study nutrition, and she's still deepening that training at Nutri Academy, focused on Modern Nutrition as a lifestyle: not a temporary diet, but a sustainable way to eat and live.
More than a decade
perfecting
the craft.
Máximo had over a decade of food safety certification and years in New York's healthy kitchens, sharpening the craft of cooking fast, clean, and well, every single day. He had the skill — what he was missing was the place and the reason to put it toward something of his own.
Her need gave his experience a purpose, and his experience gave her need a place to finally be solved. That's Ebbie.
Ebbie — a stone
of help along the way.
"Ebbie" comes from "Ebenezer" — a stone of help, a marker of strength along the road. That's exactly what Ebbie wants to be for every client: something dependable to lean on in a busy day.
Not a business idea that came out of a spreadsheet — a real solution, built by two people who lived the problem from both sides of the counter before deciding to solve it together.
East Harlem is
our home base.
Our commissary kitchen at 119th and 3rd Ave is the heart of Ebbie. That's where we prep menus, coordinate deliveries, and take orders for the whole city.
We deliver across all of Manhattan — from Harlem to the Financial District, Monday through Friday.
Licenses & Certifications
Every event, every delivery, every day — backed by current licenses and full coverage.