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For those seeking haute Indian cuisine, culinary director Kunal Lamba seduces with fish-pakora-and-avocado tacos and tandoori-grilled lamb chops. They can deftly manage parties from 10 to 1,000 people. From $35 to $70 per person. (good value)
Diane Gordon Catering328 E. 117th St., nr. First Ave.; 212-289-1230; dianegordoncatering.com
This former food stylist’s cuisine makes regular use of seasonal, local, and organic ingredients. Noteworthy hors d’oeuvre include butternut-squash-and-ricotta quesadillas, shredded-zucchini-and-feta pancakes with yogurt tzatziki, and five-spice duck beggar’s purs es. Additional services include custom-menu design, on-site staffing, and mixology. Prices upon request.
Dish Food & Events190 N. 14th St., nr. Wythe Ave.; Williamsburg; 347-455-0077; dishfoodnyc.com
Owner Ryan Corvaia goes seasonal and local whenever possible. Highlights from his versatile menus include comfort-style hors d’oeuvre like fried chicken and waffle cones with apple bourbon compote and savory cheesecake bites with aged Cheddar, leek, and roasted tomato. From $150 per person. Corvaia also runs a 1,500-square-foot event space, 190 North (dishfoodnyc.com/190-north), that can hold up to 120 guests. (ecofriendly)
Elegant Affairs Caterers125 Fulton St., nr. Nassau St.; 516-676-8500; elegantaffairscaterers.com
Andrea Correale’s full-service event-planning and catering company has entertained the likes of Billy Joel, Martha Stewart, and Mariah Carey. Executive chef Romeo Auer serves American cuisine with a serious kick: Menu items include entrées like potato-crusted tilapia Provençale and hors d’oeuvre like roasted-beet lotus cups with fig-scented Boursin. Prices upon request.
Epicurean Creations917-299-8883; epicureancreations.com
Specializing in catering small events (up to 150), Epicurean Creations whips up a range of delicious and creative courses, including Australian-lamb-loin pops with mint-tarragon pesto followed by sweet-potato gnocchi with brown butter and sage. Prices from $80 per person. (good value)
Exquisite Food105 Tuthill Rd., nr. Fleming Rd., Montauk; 631-827-6000; hamptonsexquisitefood.com
Montauk-based chef Simon Sheridan attends every wedding he caters, whether it’s in the Hamptons or the city. Typical fare can include starters like caramelized fig with duck-liver pâté and entrées like slow-braised beef short ribs with a wild-mushroom Cabernet reduction over truffled mashed potatoes. From $120 per person.fattycue.com
Southeast Asian cuisine meets good old Texas-style barbecue on creative director Zak Pelaccio’s inspired menu. The pairing of traditional smoky ’cue with citrus flavoring, like a brined and smoked 30-pound whole pig with palm-sugar sauce, is spot-on; and the roasting process makes for a fun, casual feast. Prices available upon request. (good value)
FCI Catering and Events462 Broadway, nr. Crosby St., fourth fl.; 646-254-8581; fcievents.com
With a name derived from its world-renowned cooking-school parent (the French Culinary Institute), FCI taps its professional kitchen in Soho to provide full-service catering and event production. From classic sit-down dinners to modern hands-on experiences—like a beer-and-butchery bachelor party—this boutique caterer marries client customization with culinary inspiration. Prices upon request.feastandfetes.com
Daniel Boulud and Jean-Christophe Le Picart’s catering branch creates menus and wine pairings that reflect rarefied tastes. Guest favorites include the duo of beef (braised short ribs and roasted tenderloin) and lobster with black-trumpet mushrooms. From $185 per person for a full-service, three-course dinner.
Fig and Pig Catering217 Pulaski St., nr. Throop St., Bedford-Stuyvesant; 718-233-4287; www.figandpigcatering.com/
At her Brooklyn based catering company, chef Holly Sheppard creates comfort finger foods with a high-end twist: Think baby red potatoes stuffed with chorizo and hen-of-the-woods mushroom quesadillas. Prices upon request.foodinmotionevents.com
Known for American favorites like lobster rolls on homemade hot-dog buns, husband and wife Lloyd Zimet and Michelle Lovelace scour the Union Square Greenmarket for the freshest ingredients. Menu favorites include BLT pasta, mini Bombay burgers, and lemon-and-parsley-marinated rack of lamb with broccoli-rabe pesto. From $175 to $250 per person, including alcohol. (ecofriendly)
Frankies Sputino718-403-0033, ext. 13; www.frankiesspuntino.com/
Frank Castronovo and Frank Falcinelli bring their flair for all-beef meatballs and housemade pasta into the weddings realm with this catering offshoot. Expect expertly crafted eats like cavatelli with hot sausage and browned sage butter and pork-braciola marinara. Prices upon request.gloriousfood.com
Under the direction of co-owner Sean Driscoll, Glorious Food has indulged a variety of gourmands, including those who drop as much as $200,000 for a weekend-long affair. It has catered past Metropolitan Museum Costume Institute galas, serving upscale canapés like crème-fraîche-and-caviar puff-pastry tarts. Seated dinner from $125 per person.
Great Performances304 Hudson Street, nr. Spring St.; 212-727-2424; greatperformances.com
Great Performances often uses produce from its own organic farm in Kinderhook, New York, and offers a 100 Mile Menu, featuring products from within the region. A locally minded menu could feature Hudson Valley duck with foie gras risotto. It’s the exclusive caterer for the Plaza, BAM, and other venues. From $175 per person. (ecofriendly)lemoulincatering.com
These epicureans, whose home base is about 25 miles outside the city, feed their clients in-season delectables like bisque of acorn squash and sweet potatoes, pan-roasted tournedos of beef with a Merlot wine sauce, fall root vegetables, and, for dessert, lemon tatin-au-feu. Many of the ingredients come from local Hudson Valley farms and wineries. Full service from $155 per person. (ecofriendly)thelittleowlnyc.com
You might not be able to get a table at Joey Campanaro’s perpetually packed West Village restaurant, but you can book his staff to cater your wedding. Little Owl feeds entire receptions with favorites from its Mediterranean-influenced menu. Highlights include haute comfort food like gravy meatball sliders and crowd pleasers like pork chops with Parmesan butter beans and dandelion salad. Prices upon request.mannacatering.com
In his fourth decade as chef-owner of nontraditional-kosher Manna Catering, the inventive Dan Lenchner offers dishes that explore a range of international cuisines, including Italian, Israeli, and Latin. Dishes might include pan-seared quail or pulled lamb with sweet-pea mash, pea shoots, and preserved lemon. From $150 per person. (ecofriendly)marceybrownstein.com
This mostly organic caterer crafts elegant hors d’oeuvre such as crab-and-avocado salad with pea shoots and entrées such as ginger-marinated lamb with cilantro-lime butter. Its produce comes straight from its two-acre garden in the Hudson Valley. The caterer also offers house-infused vodkas. Cocktail menus start at $75 per person; seated dinners at $150. (ecofriendly)
- Betty Brooklyn Catering Co.
455 Utica Avenue Brooklyn, NY 11203 ; Tel: 718-832-3889 ; bettybrooklyn.com
As a chef owned and operated company, food is the focus and passion behind Betty Brooklyn. They love what they do and believe that you can taste that in their cooking. They craft bold, fresh and flavorful dishes that your guests won't be able to stop talking about.
- Creative Concepts NYC
380 Lexington Avenue, 17th Floor New York, NY 10168 ; Tel: 646-308-1243 ; www.creativeconceptsnyc.com
A boutique custom catering and event company with fare that is hand-made, fresh and approachable. Our unique team knows that events can be stressful — We're here to make them easy, beautiful and delicious.
- Delish NY at Queens Museum
NYC Building Flushing Meadows Corona Park Queens, NY 11368 ; Tel: 646-673-8814 ; delishny.com
Catering to couples in the tri-state area, Delish NY creates highly personalized, unforgettable wedding experiences at any venue, and is the exclusive caterer for the spectacular new Queens Museum, overlooking the Unisphere.
- Fig and Pig Catering
12 Whitwell Place Brooklyn, NY 11215 ; Tel: 718-233-4287 ; www.figandpigcatering.com
Fig and Pig is a creatively driven catering company with a devotion to seasonal ingredients and the production of quality, food-focused events. Our food is methodical, yet instinctual; comforting, yet contemporary.
- Lombardi's Love Lane Market
Tel: 631-298-9500 ; www.lombardislovelanemarket.com
Specializing in catering to Vineyard Weddings and Events, Lombardi's Love Lane Market is located in the heart of the North Fork, LI. Menus are customized with an inspired seasonal selection, using local ingredients. Lombardi Caterers has been providing professional catering and quality food since 1976.
- Mint Catering
450 West 33rd Street New York, NY 10001 ; Tel: 212-695-1169 ; www.mintcatering.com
Mint Catering, brought to you by the Tour De France Restaurant Group, strives to bring an innovative experience with restaurant quality cuisine to each event. Mint utilizes seasonal menus crafted by our talented Chefs.
- Neuman's Kitchen
203 Chrystie Street New York, NY 10002 ; Tel: 212-228-2444 ; www.neumanskitchen.com
Neuman's Kitchen brings 34 years of award-winning experience from their kitchen to yours. Experts in design and wedding artistry collaborate with chefs to create innovative bites like mini Montauk lobster rolls and pork belly lollipops. A house favorite is braised beef short ribs with Romesco, goat cheese potato puree and olive tapenade.
- Purslane Catering
333 Clinton Street Brooklyn, NY 11231 ; Tel: 718-701-8344 ; www.purslanecatering.com
Brought to you by the team behind well-loved Rucola restaurant, Purslane Catering brings a farm-to-table ethos and delicious, sustainable and beautifully executed cuisine to all of your special events. Seated dinner from $125 per person.
- Sterling Affair
Tel: 212-686-4075 ; sterlingaffair.com
Exquisite food, impeccable service and flawless execution are synonymous with Sterling Affair after 25 years in business. Offering full service catering and event planning at prestigious venues and off-premise sites throughout the tri state region.