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No Bread for the Bride

Five menus for dietarily restricted affairs.


The Caterer
Fancy Girl Table

Jeanette Maier founded Fancy Girl Table some 13 years ago, after owning a Soho farm-to-table restaurant. To please a wide range of vegans tired of receiving extra helpings of side dishes as entrées, “I try to put things on the menu that aren’t so far-out sounding,” says Maier—dishes like quesadillas with potato, wild spinach, pepper-jack “cheese,” and red-pepper “crema.”

Sample Menu

Roasted-Hubbard- squash slider with balsamic-roasted onions, corn pesto, and Sriracha aïoli

Braised-root-vegetable phyllo turnovers with sage and braised-leek “ricotta”

Quinoa “crab” cakes with spicy rémoulade and lovage

Mini butterscotch puddings with bourbon-caramel popcorn


The Caterer
Gemstone Catering

Gemstone owner Ari White, who formerly operated a kosher deli and was born in Texas, is a full-service kosher caterer with a barbecue specialty. So in addition to making dishes like skewered Moroccan lamb balls with saffron foam and chamomile-infused candied rainbow carrots, he can also show up to your wedding with a 20-foot smoker and prepare (almost) all manner of meats, like 12-hour mesquite-and-wine-barrel-smoked turkey.

Sample Menu

Ceremonial challah

Texas-rub barbecue chicken can-can

18-hour applewood- and oak-smoked barbecue brisket

Pie bar

Lactose Intolerant

The Caterer
Olivier Cheng

Jenny Glasgow, the founding chef at Olivier Cheng, whose client list includes Hermès and Cartier, is used to tackling all manner of dietary needs and allergies. The company can accommodate everyone on the lactose-intolerant spectrum, from those who can handle a small amount of certain cheeses and butter (who might receive a caramelized banana tatin as dessert) to guests with zero tolerance (they’ll get wine-poached pears with chocolate-­crumb “soil”).

Sample Menu

Pot-au-feu of squash, hen-of-the-woods mushrooms, Brussels sprouts, radish, pickled mustard seed, and harissa

Black cod, herbed winter-citrus sauce, faro, black rice, and snow-pea salad

Forelle-pear soup with almond-olive-oil cake and cranberry sorbet


The Caterer
The Raging Skillet

Paleo’s popularity has produced a generation of brides and grooms looking for gluten-free menus. Raging Skillet’s Chef Rossi realized while eating gluten-free herself that she could swap out a single ingredient, and just like that, the dish was good to go. For instance, “Soy sauce: It’s wheat-based, and it’s in everything—salad dressings, gravy. So I decided to pretty much banish it from my kitchen and replace it with gluten-free tamari. Suddenly dozens of dishes we make were gluten-free,” like Korean bulgogi beef.

Sample Menu

Falafel with tahini dip

Mini shiitake tacos with salsa fresco

Filet mignon with caramelized-shallot relish

Chocolate-dipped bacon

Only Organic

The Caterer
Cloud Catering

Greenmarket-tote-clutching couples will appreciate that every dish from this four-year-old caterer is made of pesticide- and hormone-free ingredients, and that many are locally sourced from farmers with whom Cloud works directly. “Our chickens are butchered fresh for us,” says Cristina Tramutola, the director of private events there, noting that their dinners are aimed at fine-­dining-loving couples looking for an organic—but still refined and elegant—meal.

Sample Menu

Fried chicken and waffles with chile maple

Crab beignet with Old Bay powder

Pan-roasted chicken with charred eggplant, pommes purée, green asparagus, and carrots

Frozen caramel popcorn with cajeta—at the liquid-nitrogen dessert station


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