Caterers Directory
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Seasons Distinctive Catering
146 Allen St., nr. Rivington St.; 212-420-6039; seasonsnyc.comChef-owners Marc Tessitore and Robert Zimmerman pride themselves on their attention to detail, and guarantee that one or both of them will attend every event—no matter the venue. Past menus have included roasted-vegetable-and-potato Napoleon with asparagus purée, and candied-ginger crème brûlée. Prices range from $14 to $20 for passed hors d’oeuvre; $45 to $75 for buffet and plated dinners.
Serena Bass
404 W. 13th St., nr. Ninth Ave.; 212-727-2257; serenabass.comThis downtown doyenne will tackle any recipe her clients request. For a Russian couple, Bass created a five-course feast including roasted-red-and-yellow-beet Napoleon, and wild-mushroom tarts with rye pastry, ratatouille, and poached sturgeon with coriander seed. Prices start at $175.
Shiraz NYC
161 W. 22nd St., nr. Seventh Ave., second fl.; 212-255-7001; shiraznyc.comFor tastes that span the map, Shiraz offers an excellent global-fusion menu: Appetizers include seared foie gras with fig jus on gingerbread, and drinks made with fresh-squeezed juice and herbal infusions. Some clients skip the traditional wedding cake in favor of the decadent Godiva-white-chocolate “soup,” served in stemless martini glasses. Prices range from $200 to $300.
Simply Divine
604 W. 46th St., nr. Eleventh Ave.; 212-541-7300; divinetogo.comSince 1988, Simply Divine has provided creative kosher catering for venerable institutions like the Brooklyn Museum and selective brides looking for kosher takes on Greek or Korean cuisine. More typically, the wedding menu features a wild-mushroom-turnover appetizer and a Chilean sea bass entrée with Madeira and braised artichoke. Prices between $150 and $200.
Sonnier & Castle
532 W. 46th St., nr. Tenth Ave.; 212-957-6481; sonnier-castle.comA recent edition to the company, executive chef Cornelius Gallagher (formerly of restaurants Oceana, Bouley, and Daniel) caters events of all sizes with a flair for innovative cuisine. Hors d’oeuvre include peekytoe crab profiteroles with curry and crispy cumin panisse with sweet-onion coulis (from $150).
Special Attention - Ellen Gelb
325 E. Houston St., nr. Attorney St.; 212-477-4805; special-attention.comEllen Gelb is best known for her Asian-inspired concoctions, such as steamed lobster dumplings and Vietnamese summer rolls. But she’s up for offering other cuisines too; a recent feast included thyme-roasted whole branzino (from $175).
Spoonbread, Inc.
364 Cathedral Pkwy., nr. Columbus Ave.; 212-865-0700; spoonbreadinc.comNorma Jean Darden’s expertise lies in melding different cuisines—Asian-Quaker, say, or Japanese-Jewish. For TV newsman Maurice DuBois, who met his wife in Africa, Darden made Nigerian chicken in peanut sauce (from $32.50).
Sylvia's Catering
328 Lenox Ave., nr. 126th St.; 212-996-0660; sylviassoulfood.comSince 1962, South Carolina–born Sylvia Woods, a celebrity soul-food chef, has served her many fans pan-fried salmon croquettes over collard greens, filet mignon with Krug Champagne, down-home fried grits with caviar, and chocolate red-velvet cake ($50 to $150).
Taste Caterers, Inc.
113 Horatio St., nr. Washington St.; 212-255-8571; tastecaterers.comTaste Caterers’ seasonal menus emphasize fresh, local ingredients (from the Hudson Valley and Long Island). Choices include a wild-mushroom tasting plate, horseradish-crusted wild salmon, star-anise fillet of beef, and artisanal cheeses ($225 to $250).
Tastings
212-744-4422; tastingsnyc.comAlexandra Payard’s tasty receptions feature hors d’oeuvre like porcini tartlets with endive fondue, followed by a tastings dinner with dishes like coffee-ancho-chil braised short ribs with baked grits, or seared salmon with Chilean carica, cucumber rémoulade and wasabi-buttermilk dressing. For home receptions, Payard and her team will visit couples at their pad to gain insight into their aesthetic sensibility. Prices $95 to $250.
Thomas Preti
146 E. 37th St., nr. Third Ave.; 212-764-3188; thomaspreti.comWith over twenty years in the catering business, Thomas Preti will help couples find the right location for their wedding. The innovative presentation includes tasting plates as part of the dinner menu, or a dessert sampler. His-and-hers desserts are also offered. Weddings (usually lasting six hours) start at $200.
Tip of the Tongue
11-32 49th Ave., nr. Jackson Ave., Long Island City; 718-786-4200; tipofthetonguenyc.comScott Fagan and Eric McIntyre’s catering and boutique event-planning company is a preferred vendor at Pochron Studios, Studio 450, the Westside Loft, and the Foundry. Traditional receptions start at $150 per person, while cocktail party-style events run about $135 per head—their new online budget tool handily calculate estimates. While they specialize in seasonal menus featuring local ingredients, they are also known for creating customized menus that reflect their clients’ heritage or different backgrounds. These pros will scout venues, recommend vendors, do some floral work themselves, and keep an eye on trends (i.e. bite-size sweets and dessert bars).
Tom Orlando
212 W. 22nd St., nr. Seventh Ave.; 212-255-2846Known for combining elegance and comfort, Orlando and his staff offer clever fare such as roasted Maine lobster with fresh figs and sautéed foie gras, duck à l’orange, and a veal chop stuffed with spinach and leeks ($95 to $225).
The Upper Crust
91 Horatio St., nr. Washington St.; 212-691-4570; tucnyc.comSince 1983 this West Village caterer, which also has its own event space, has been accommodating every kind of palate. For one wedding, they re-created the empanada recipe of the bride’s Ecuadorian grandmother. For an event to mark the Central Ballet of China’s first Western performance in New York City, they served an authentic Chinese feast. Not afraid of big numbers, the Upper Crust has served crowds of 3,000 guests. Prices for cocktail-only receptions start at $70; supper buffets and seated dinners start at $155 to $175, with alcohol.
Zarela Catering
953 Second Ave., nr. 50th St.; 212-663-7004; zarela.comCouples who have enjoyed romantic dinners at Zarela’s eponymous Mexican restaurant in midtown will appreciate the huitlacoche-crêpe casseroles, crab tostadas, and mango-mousse-filled cake offered at weddings. Prices are $150 and up.
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PrintFrom the Winter 2008 New York Wedding Guide
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- Abigail Kirsch, Catering Relationships
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71 West 23rd Street New York NY 10010; 212-696-4076; www.abigailkirsch.com
Memorable Weddings and Abigail Kirsch are Synonymous. Unique events that suit your taste – Exceptional Cuisine – Impeccable Service. Abigail Kirsch, Catering Relationships and assuring flawless celebrations since 1972.
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- The Elegant Egg Cup
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42 East 76th Street New York NY 10021; 212-288-2660; www.theeleganteggcup.com
Offering an exquisite collection of tableware from the worlds finest, as well as estate pieces which allow the prospective couple to create a setting which is unique & personal.
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- Oheka Castle Hotel & Estate
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135 West Gate Drive Huntington NY 11743; 631-659-1400; www.oheka.com
Breathtakingly beautiful from the historic estate and formal gardens to the elegant rooms, meticulous service, European ambience, and award winning cuisine OHEKA is the finest wedding venue in the world.
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- Sterling Affair
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575 Madison Avenue, nr. 56th St. New York NY 10022; 212-686-4075; www.sterlingaffair.com
For over 18 years, Sterling has provided New York, New Jersey, and Connecticut with full service catering and event management. We strive to exceed expectations so that every event is a Sterling experience.
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- Steven Brown Caterers
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74 Trinity Place, 2nd Flr New York NY 10006; Tel:212-406-7861; www.stevenbrowncaterers.com
We are a full service caterer in business for 20 years, able to meet your every need, from delicious food, to china and tables to staff and kitchen equipment.
