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Caterers Directory

Abigail Kirsch

71 W. 23rd St., nr. Sixth Ave., Ste. 1611; 212-696-4076;

After decades in the business, this streamlined operation practically has a monopoly on the New York catering biz, and with good reason. Year after year, it delights couples and their guests with inventive dishes like BLT-shortcake bites, truffled duck pastrami, artisanal steakhouse beef, and deconstructed banana splits. Kirsch has exclusive arrangements at several venues, including Tappan Hill, the Skylark, and the Loading Dock. Prices upon request.

Acquolina Catering

205 E. 117th St., nr. Third Ave.; 212-426-9400;

Acquolina’s all-star team of chefs whips up hors d’oeuvre like quail-egg-and-paprika canapés and Parmesan tulips with yellow-pepper foam. Entrées range from spinach-and-ricotta gnocchi to filet mignon. Cocktail-hour prices start at $30 per person; seated dinners at $90. (good value)

Amanda Smith Catering and Event Planning


Mexico-born Amanda Pilar Smith’s company offers specialties like lavender-flecked tuna on Asian pear with wasabi cream. The ceviche trio and taco bar are particularly popular. Smith deftly handles events of 10 to 300 in locations throughout New York City, Connecticut, the Hamptons, and upstate New York. Seated dinners from $85 per person.

Arthur Avenue Caterers

2344 Arthur Ave., nr. 186th St., Bronx; 718-295-5033;

Based in the heart of what they (and many others) call the “real Little Italy,” these longtime caterers create traditional feasts that will make Italian relatives swoon. They offer antipasto platters but also provide full-service catering (from Italian wedding soup to truffled filet mignon). Prices upon request.

Barraud Caterers

405 Broome St., nr. Center St.; 212-925-1334;

Well-regarded among epicureans, this catering company—anchored by the talents of chef Ro Howe—devises tasty creations like spiced foie-gras crème brûlée with pineapple salad and braised lamb shanks with gorgonzola bread pudding. Seated dinners from $65 per person. (good value)

Benchmarc Events

13-17 Laight St., nr. Varick St., fourth fl.; 212-625-8270;

Favorites from Marc Murphy’s French-Italian menu are available (including appetizers like goat-cheese profiteroles and entrées like braised lamb shank with Brussels sprouts and bacon), but Benchmarc prides itself on the ability to customize weddings, whether it’s a traditional Romanian feast or a gourmet-hamburger station. From $75 per person. (good value)


690 Greenwich St., nr. 10th St.; 917-676-1320;

Scott Skey and Nick Hosea’s business specializes in contemporary cuisine with an emphasis on local, seasonal ingredients. A festive soirée might include fried chicken and watermelon bites and a farmers-market buffet table, featuring a local roast suckling pig served with blackberry-bacon compote and tomato chutney. Prices upon request.

Blue Hill On the Road

914-366-9606, ext. 226;

Devotees of Blue Hill’s restaurants in Greenwich Village and Tarrytown, New York, can wow their wedding guests with chef Dan Barber’s exquisite seasonal farm-to-table cuisine. Menus are customizable, and Blue Hill can help with every aspect of your event, whether it’s a huge tented affair in the countryside or a small family gathering in the backyard of a brownstone. Prices upon request.

Blue Smoke Catering

116 E. 27th St., nr. Lexington Ave.; 255 Vesey St., nr. West St.; 212-447-6058;

?Kenny Callaghan’s lip-smacking urban barbecue appeals to couples who aren’t averse to rolling up their sleeves and getting a little messy. His Ole Hickory pits smoke everything from pulled pork, brisket, and vegetable sliders to grilled salmon and Memphis-style baby back ribs. From $35 per person. (good value)

Canard, Inc.

503 W. 43rd St., at Tenth Ave.; 212-947-2480;

These innovative caterers have dreamed up passed hors d’oeuvre such as foie-gras-and-quail fritters and savory mini ice-cream cones. They’ve also assembled exotic grazing stations featuring crowd-pleasers like Peking duck. From $100 per person for cocktails or $240 for dinner.

Catering By Shawnee

423 W. 154th St., nr. Amsterdam Ave. 347-449-4886;

For the past twelve years, Shawnee Braggs has been impressing clients by fusing soul food and West Indian cuisine with flavors from around the globe. She herself works with clients to customize their menus. Wendy Williams, Ashanti, and Ne-Yo are among her fans. Prices upon request.

Catering By Restaurant Associates

330 Fifth Ave., nr. 33rd St., fifth fl.; 212-755-8300;

This company is hyperfocused on minute details, and its customized menus include seasonal, local, and sustainable ingredients. The always-professional catering staff are accustomed to serving discerning audiences: Its exclusive venues include the American Museum of Natural History, the Brooklyn Museum, and the Mansion at Natirar. Prices upon request. (ecofriendly)

Catering By Tocqueville

1 E. 15th St., nr. Fifth Ave.; 212-647-1515;

Husband-and-wife duo Marco Moreira and Joann Makovitsky favor seasonal ingredients for their modern fare. Highlights include the creamy Parmesan-grits appetizer and entrées like seared foie gras with sea-diver scallops and braised artichokes with porcini mushrooms. Hors d’oeuvre and a three-course dinner start at $85 per person. (good value)

Charles, Sally & Charles Catering at The Brooklyn Botanic Garden.

1000 Washington Ave., nr. Eastern Pkwy., Prospect Heights; 718-398-2400;

Known for their seasonal, local menus containing dishes like grilled red snapper with bruschetta, these Brooklynites are the exclusive caterers at the Palm House at the Brooklyn Botanic Garden. They can also be hired for events, small or large, at other venues. From $135 per person.

The Cleaver Co.

75 Ninth Ave., at 15th St., in Chelsea Market; 212-741-9174;

An East Coast Alice Waters, Mary Cleaver has earned a following among food connoisseurs for her emphasis on high-quality, organic, and local ingredients and her commitment to sustainable fishing and humane livestock practices. Reception menus can include braised Long Island duck with roasted grapes from the Finger Lakes, squash-and-potato gratin, and sautéed winter greens (from $225 per person, with alcohol and cake). (ecofriendly)

Cloud Catering

42-81 Hunter St., Long Island City; 718-383-3313;

The staff at this versatile company trolls local farms and greenmarkets to suss out the freshest fish, meat, and organic produce. Stand-out entrées include red-wine-braised grass-fed short rib with pommes purée and glazed heirloom carrots. Cocktails from $80 per person; seated three-course dinner from $175. (ecofriendly)

Cocktail Caterers

416 W. 23rd St., nr. Ninth Ave.; 646-331-9191;

This LGBT-certified catering biz brings back retro food with a chic flair. The team can handle anything from an extended cocktail party to family-style and sit-down dinners with dishes like seared ahi tuna, toasted orzo, and julienned-vegetable salad. From $85 to $150 per person. (good value)

Cook's Venture

187 Chrystie St., nr. Rivington St.; 212-452-1912

These caterers love to travel for destination weddings, which give chef Matthew Wadiak the chance to scour the world’s markets for local, seasonal produce. One menu included a salad with 27 types of heirloom tomatoes. From $125 to $300 per person. (ecofriendly)

Crave Catering + Events

570 Henry St., nr. 1st St., Carroll Gardens; 718-643-0361;

Partners Marco Morillo and Debbie Lyn-Morillo have Nobu, Blue Hill, and Payard Patisserie & Bistro on their résumés. Accordingly, their specialty is rooted in haute comfort food. They once catered a rodízio-themed outdoor reception for which they served a rotisserie-roasted pig and churros with café-con-leche ice cream. From $150 per person.

Creative Concepts

380 Lexington Ave., nr. 42nd St.; 646-308-1243;

Chef Miguel Urrego can whip up a variety of seasonal menus for small and large events. Choose from hors d’oeuvre like rosemary-focaccia bites and spicy-shrimp pancakes and entrées like herb-crusted, grass-fed lamb tenderloin. Prices upon request.

Creative Edge Parties

110 Barrow St., nr. Washington St.; 212-741-3000;

For more than 25 years, this company has tailored menus to fit each couple’s tastes. Offerings include burrata caprese crostini and grass-fed filet mignon. Prices upon request.

From the Summer 2014 New York Wedding Guide


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