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Caterers Directory

Abigail Kirsch

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

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 such as lobster mac ’n’ cheese, mini pastrami and salmon bagels, and chocolate-and-bourbon parfaits. Kirsch has exclusive arrangements at several venues, including Tappan Hill and the Loading Dock. Prices upon request.

Acquolina Catering

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

Acquolina’s all-star team of chefs whips up hors d’oeuvre such as 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 $35 per person; seated dinners at $100.

Amanda Smith Catering and Event Planning

203-202-7669; amandasmithcaterers.com

Mexico-born Amanda Pilar Smith’s company offers international specialties such as lavender-flecked tuna on Asian pear with wasabi cream. The chorizo and potato balls with salsa verde and mac ’n’ cheese bites 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., the Bronx; 718-295-5033; arthuravenue.com

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 filet mignon). Prices upon request.

Barraud Caterers

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

Well regarded among epicureans, this catering company—anchored by the talents of chef Ro Howe— devises tasty creations such as foie-gras mousse and strawberry gelée on almond brioche toasts, and braised lamb shanks with Gorgonzola bread pudding. Seated dinners from $65 per person. (good value)

Benchmarc Events by Mark Murphy

117 W. 17th St., nr. Sixth Ave.; 212-625-8270; benchmarc-restaurants.com

Chef Marc Murphy brings his lovable restaurant fare to private spaces, with appetizers such as mini chicken pot pies and entrées such as roasted cod with wild-mushroom ragout. Benchmarc prides itself on the ability to customize weddings. Prices upon request. (good value)

Bite

31 Perry St., nr. Waverly Pl. ; 917-676-1320; imightbite.com

Scott Skey’s catering 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; bluehillfarm.com

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. North End Ave..; 646-747-7584; bluesmoke.com

Jean-Paul Borgeouis’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 kebabs to Arctic char and baby back ribs. From $38 per person. (good value)

Canard, Inc.

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

These innovative caterers have dreamed up passed hors d’oeuvre such as pea-shoot gelée and deconstructed chicken wings. They’ve also assembled exotic grazing stations featuring crowd-pleasers such as Peking duck. From $100 per person for cocktails or $250 for dinner.

Catering By Restaurant Associates

132 W. 31st St., nr. Sixth Ave.; 212-755-8300; cxra.com

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 Morgan Library. Prices upon request. (ecofriendly)

Catering By Tocqueville

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

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 such as 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)

The Cleaver Co.

75 Ninth Ave., at 16th St., in Chelsea Market; 212-741-9174; cleaverco.com

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 $250 per person, with alcohol and cake). (ecofriendly)

Cloud Catering & Events

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

The staff at this versatile company trolls local farms and greenmarkets to suss out the freshest fish, meat, and organic produce. Standout entrées include grass-fed rack of lamb and merguez sausage with roasted eggplant purée. Cocktails from $90 per person; seated three-course dinner from $265. (ecofriendly)

Cobblestone Catering

199 Court St., nr. Wyckoff St., Cobble Hill; 718-222-1661; cobblestonecatering.com

Drawing from New American cuisine, Cobblestone Catering’s menus offer a selection of seasonal, sustainable, and local ingredients. The caterer works with clients to customize any menu and offers private tastings. Prices upon request. (ecofriendly)

Cocktail Caterers

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

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 such as seared ahi tuna, toasted orzo, and Israeli couscous salad. From $85 per person. (good value)

Creative Concepts

380 Lexington Ave., nr. 42nd St., 17th fl.; 646-308-1243; creativeconceptsnyc.com

Chef Miguel Urrego can whip up a variety of seasonal menus for small and large events. Choose from hors d’oeuvre such as rosemary-focaccia bites and butter-poached Maine lobster tails and entrées such as herb-crusted, grass-fed lamb tenderloin. Prices upon request.

Creative Edge Parties

110 Barrow St., at Washington St.; 212-741-3000; creativeedgeparties.com

For more than 25 years, this company has tailored menus to fit each couple’s tastes. Offerings include roasted beet tartare and wild striped bass with celery-and-apple caponata. Prices upon request.

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