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Caterers Directory

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Diane Gordon Catering

328 E. 117th St., nr. First Ave.; 212-289-1230;

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-squash-blossom pancakes with yogurt tzatziki, and five-spice-duck beggar’s purses. Additional services include custom-menu design, on-site staffing, and mixology. Prices upon request.

Dish Food & Events

190 N. 14th St., nr. Wythe Ave.; Williamsburg; 347-455-0077;

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. (ecofriendly)

Elegant Affairs

125 Fulton St., nr. Nassau St.; 516-676-8500;

Andrea Correale’s full-service event-planning and catering company has entertained the likes of Billy Joel, Jimmy Fallon, 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. Prices upon request.

Events by Desi


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)

Exquisite Food

105 Tuthill Rd., Montauk; 631-827-6000;

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.

Fatty 'Cue

683 Hudson St., nr. 14th St.;

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 Events

462 Broadway, nr. Crosby St., fourth fl.; 646-254-8581;

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.

Feast & Fêtes

20 E. 76th St., nr. Madison Ave.; 212-737-2224;

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 Catering

217 Pulaski St., nr. Throop St., Bedford-Stuyvesant; 718-233-4287;

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.

Food in Motion

218 Sullivan St., nr. Bleecker St.; 212-766-4400;

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 Sputino

718-403-0033, ext. 13;

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.

Glorious Food


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 Performances

304 Hudson Street, nr. Spring St., Ste. 201; 212-727-2424;

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)

Le Moulin Event Planning & Fine Catering

40 W. 72nd St., nr. Columbus Ave., Ste. 145A; 914-469-6762;

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)

Little Owl Catering

90 Bedford St., at Grove St.; 212-741-4695;

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.

Manna Catering

42-25A Vernon Blvd., Long Island City; 212-966-3449;

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)

Marcey Brownstein Catering & Events

555 W. 23rd St., nr. Tenth Ave.; 212-807-0568;

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)


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