About
We bring the consistency and quality of our restaurants into each and every event we tailor our services to. From a casual grill outdoors to an upscale wedding we tailor all of our experiecnes to the guests needs and budget.
I love each individual event has it's own personality and helping our clients to let that personality shine through to their guests for a memorable event.
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Amanda G.
Brad S.
Frequently asked questions
What is your typical process for working with a new customer?
We connect with client to discuss the nature & preferred style of their event then tailor a package from menu selections available.
What education and/or training do you have that relates to your work?
We are a restaurant that caters with our first location in Manhattan and second in Stamford CT. We approach all of our events with the same attitude we approach our restaurant service daily. With passion and flexibility to exceed guest expectations.
Do you have a standard pricing system for your services? If so, please share the details here.
Canape items are $25 per person per hour.
Buffet style is priced per tray and our sit down dinners start at $45 per person for 4 courses.
We tailor beverage packages per event.
How did you get started in this business?
We built the catering side of our business organically out of our New York restaurant through referrals.
What types of customers have you worked with?
We have worked with clientele in the Hamptons, the New Zealand Ambassador to the United Nations, Australian Consulate, Health Insurance industry, private weddings, casual BBQ, celebraties
Describe a recent event you are fond of.
We did an In Bed launch of their new sheet line event in the Nth Williamsburg Farms under the Williamsburg Bridge outdoor on a beautiful evening with the Manhattan skyline as a back drop. We did a fresh healthy BBQ with grilled meats, healthy salads served buffet style then our clients dance the night away under the stars.
What advice would you give a customer looking to hire a pro in your area of expertise?
Communicate the following:
Stlye - canape, buffet, sit down
Number of guests
Type of event and desired vibe of the event (Party v's corporate)
Time, date and budget
What questions should customers think through before talking to pros about their needs?
Factor in labor, transport and hire equipment and also if the facilities have cooking equipment or if if needs to be brought in.