Cook what you have. Pour what goes with it.

Fridg keeps a live picture of your fridge, pantry, and bar. Foraj — your resident forager-sommelier — turns it into tonight's plan, pairing included.

Coming soon on the App Store Coming soon on Google Play

In the final stretch before launch — check back soon.

Meet Foraj

Part forager, part sommelier, fully opinionated about your leftovers. Foraj reads your shelves before suggesting your shopping.

“Ten items in. I can work with this.”

“The spinach has one good day left. Tonight it becomes a frittata with Tuesday's eggs.”

“You bought basil twice. I have thoughts, and they're pesto.”

A kitchen that keeps itself honest

Everything edible and drinkable in your home, accounted for — without turning grocery day into data entry.

Pulse

Inventory that stays true

Fridg quietly reconciles what you cook, toss, and buy, so the app's picture of your kitchen matches the real one.

Three ways in

Barcode, receipt, or Rummage

Scan a barcode, snap a receipt, or point the camera at a shelf and let Foraj rummage. You review, it files.

Restock

Lists that check out

Grocery lists build themselves from what's low and what's on the menu — then hand off to Instacart for checkout.

Pairings · Cocktail Mode

Your bar knows what's for dinner.

Foraj pairs tonight's plate with bottles you already own — a wine from the rack, a beer from the door, or a cocktail built from your actual shelf. No “go buy a Barolo.” Only what's poured from home.

Seared salmon, charred lemon & capers

Tonight · 25 min · from your fridge

Grüner Veltliner — the one on your rack, third from the left.

“You keep saving it for an occasion. Tonight is the occasion.”

One kitchen, many cooks

Shared kitchens keep the whole household on the same page — same inventory, same lists, nobody buys a third jar of mustard. And allergy-friendly is built in: set it once — no nuts, no gluten, no surprises — and every plan respects it.

$127

rescued from the back of the crisper this month. Foraj plans around what's expiring first, so good food gets eaten, not archaeologized.