Caterers

After decades in the business, this streamlined operation has a near monopoly on the New York catering biz, and with good reason. Year after year, it delights couples and their guests with inventive dishes. Kirsch has exclusive arrangements at several venues, including Tappan Hill and Chelsea Piers. Prices upon request.

71 W. 23rd St., nr. Sixth Ave., Ste. 1611; 212-696-4076; abigailkirsch.com

Acquolina’s all-star team of chefs whips up hors d’oeuvre such as quail-egg-and-paprika canapés and Parmesan tulips with yellow-pepper foam. Entrées range from spinach-and-ricotta gnocchi to filet mignon. Cocktail-hour prices start at $35 per person, seated dinners at $110.

2291 Second Ave., nr. 117th St.; 212-426-9400; acquolinacatering.com

Mexico-born Amanda Pilar Smith’s company offers international specialties such as lavender-flecked tuna on Asian pear with wasabi cream. The chorizo-and-potato balls with salsa verde, and the mac ’n’ cheese bites are particularly popular. Smith deftly handles events for 10 to 300 guests in locations throughout New York City, Connecticut, the Hamptons, and upstate New York. Seated dinners from $85 per person. $

203-202-7669; amandasmithcaterers.com

There are no set menus at this catering company; the large team of in-house chefs helps couples design custom meals. The focus is on local, organic ingredients from farmers on the North and South Forks, but the Hamptons-based group has catered events around the tristate area and beyond.

264 Butter Ln., Bridgehampton, N.Y.; 631-267-2411; hamptonsartofeating.com

Based in the heart of what they (and many others) call the “real Little Italy,” these longtime caterers create traditional feasts that will make Italian relatives swoon. They offer antipasto platters but also provide full-service catering (from Italian wedding soup to filet mignon). Prices start at $200 per person.

2344 Arthur Ave., nr. 186th St., the Bronx ; 718-295-5033; arthuravenue.com

Helmed by Monica Byrne, the owner of Red Hook restaurant Home/Made, Roquette Catering cooks for weddings that range from elegant outdoor picnics to family-style indoor affairs. Highlights from a recent brunch reception included pumpkin waffles with cardamom-pecan honey butter and BLT sliders with Brooklyn Cured slab bacon. Prices start at $65 per person (for cocktails).

63 Commerce St., nr. Richards St., Red Hook; roquettecatering.com

Founder Leslie Nilsson has twenty years of experience bringing locally sourced dishes to crowds in New York and the Hudson Valley, and together with her team will create a seasonal menu custom designed for your style and budget (starting at $175 a head). For winter weddings they love slow-cooked lamb shank and spicy gumbos, while summer celebrations get inventive: passed hors d’oeuvre like fish and chips served in a mini flowerpots.

630 Flushing Ave., nr. Tompkins Ave., Williamsburg ; 212-888-2664; bartlebyandsage.com

Chef Marc Murphy brings his lovable restaurant fare to private spaces, with appetizers such as mini chicken pot pies and entrées such as roasted cod with wild-mushroom ragout. Benchmarc prides itself on the ability to customize weddings. Prices upon request.

111 W. 17th St., nr. Sixth Ave. ; 212-625-8270; benchmarc-events.com

Scott Skey’s catering business specializes in contemporary cuisine with an emphasis on local, seasonal ingredients. A festive soirée might include fried-chicken-and-watermelon bites and a farmers’-market buffet table, featuring a local roast suckling pig served with blackberry-bacon compote and tomato chutney. Prices upon request.

31 Perry St., nr. Waverly Pl. ; 917-676-1320; imightbite.com

Devotees of Blue Hill’s restaurants in Greenwich Village and Tarrytown, New York, can wow their wedding guests with chef Dan Barber’s exquisite seasonal farm-to-table cuisine. Menus are customizable, and Blue Hill can help with every aspect of your event, whether it’s a huge tented affair in the countryside or a small family gathering in the backyard of a brownstone. Prices upon request.

75 Washington Pl., nr. Macdougal St.; 630 Bedford Rd., Pocantico Hills, N.Y.; 914-366-9606, ext. 226; bluehillfarm.com

Jean-Paul Bourgeois’s lip-smacking urban barbecue appeals to couples who aren’t averse to rolling up their sleeves and getting a little messy. His Ole Hickory pits smoke everything from pulled pork, brisket, and vegetable kebabs to Arctic char and baby back ribs. From $39 per person. $

116 E. 27th St., nr. Lexington Ave. , 255 Vesey St., nr. North End Ave. ; 646-747-7584; bluesmoke.com

These innovative caterers have dreamed up passed hors d’oeuvre such as pea-shoot gelée and deconstructed chicken wings. They’ve also assembled exotic grazing stations featuring crowd-pleasers like Peking duck. From $125 per person for cocktails or $275 for dinner.

503 W. 43rd St., at Tenth Ave. ; 212-947-2480; canardinc.com

Husband-and-wife duo Marco Moreira and Jo-Ann Makovitzky favor seasonal ingredients for their modern fare. Highlights include the creamy Parmesan-grits appetizer and entrées such as seared foie gras with diver scallops, and braised artichokes with porcini mushrooms. Sit-down dinner starts at $125 per person. $

1 E. 15th St., nr. Fifth Ave. ; 212-647-1515; tocquevillerestaurant.com

The staff at this versatile company trawls local farms and greenmarkets to suss out the freshest fish, meat, and organic produce. Standout entrées include the hanger steak and a duo of squab. Cocktails from $150 per person; seated three-course dinner from $350.

42-81 Hunter St., Long Island City ; 718-383-3313; cloudcateringny.com

Drawing from New American cuisine, Cobblestone Catering’s menus offer a selection of seasonal, sustainable, and local ingredients. The caterer works with clients to customize any menu and offers private tastings. Prices upon request.

220 Atlantic Ave., nr. Court St., Cobble Hill ; 718-222-1661; cobblestonecatering.com

This LGBT-certified catering biz brings back retro food with chic flair. The team can handle anything from an extended cocktail party to family style, with stations or beautifully tabled buffets, featuring dishes such as buttermilk chicken with honey-jalapeño waffles and creamed gravy. From $85 per person. $

646-331-9191; cocktailcaterersnyc.com

A wedding guru who has thrown lavish parties for Oprah Winfrey and Kim Kardashian, Cowie is well versed in the art of the reception feast — whether that involves tapas or caviar or deviled eggs. And he has a particular flair for the specialty cocktail.

256 W. 36th St., nr. Eighth Ave., fourth fl. ; 212-994-2000; colincowie.com

From the team behind Latin American restaurant Colonia Verde comes a full-service catering company. Compartí specializes in an elegant, multicourse family-style menu and gives you options that bring a whimsical elegance to weddings, such as a roving vintage bar cart of Moscow mules or Manhattans.

102 E. 7th St., nr. First Ave.; 917-740-8567; comparticatering.com

For 25 years, this company has tailored menus to fit each couple’s tastes. Offerings include roasted tomato tartare with capers, crème fraîche, toasted boule, and fried quail egg. Prices upon request.

110 Barrow St., at Washington St. ; 212-741-3000; creativeedgeparties.com

This company is hyperfocused on minute details, and its customized menus include seasonal, local, and sustainable ingredients. The always professional catering staff is accustomed to serving discerning audiences: Exclusive venues include the American Museum of Natural History, the Guggenheim, and the Morgan Library. Prices upon request.

132 W. 31st St., nr. Sixth Ave., Sixth Fl. ; 212-755-8300; cxra.com

Amerivents creates crowd-pleasing wedding menus using locally sourced ingredients. Expect traditional fare such as crab cakes with chipotle rémoulade, served with more exotic bites such as seared wild striped bass with lemon aïoli. Menus start at $110 per person.

250 W. 57th St., nr. Seventh Ave., Ste. 613; 613 212-245-1080; delishny.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-squash-blossom pancakes with tzatziki, and five-spice-duck beggar’s purses. Additional services include custom menu design, on-site staffing, and mixology. Prices upon request.

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

Owner Ryan Corvaia goes seasonal and local whenever possible. Highlights from his versatile menus include comfort-style hors d’oeuvre such as fried-chicken-and-waffle cones with apple-bourbon compote, and lobster crostini with avocado, lemon aïoli, and chive. From $150 per person.

190 N. 14th St., nr. Berry St., Williamsburg; 347-455-0077; dishfoodnyc.com

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 such as potato-­crusted tilapia Provençale and hors d’oeuvre such as roasted-beet lotus cups with fig-scented Boursin. Prices upon request.

125 Fulton St., nr. Nassau St. ; 212-991-0078; elegantaffairscaterers.com

Chef Melody Ozdenak brings 30 years of experience to her cooking (including a stint catering for Malcolm Forbes’ private plane), and she will even assist with rentals and décor. She’s particularly adept at seasonal veggies; recent wedding menus included tricolor shooters of gazpacho, and filet mignon with red-onion marmalade. Prices start at $60. $

178 Atlantic Ave., nr. Clinton St. Brooklyn Heights ; 718-624-5777; eventfullnyc.com

At her Brooklyn-based catering company, chef Holly Sheppard creates high-end comfort finger food: Think grilled-pork bánh-mì sliders and mini fish and chips with tartar sauce. From $200 per person.

561 Gates Ave., nr. Tompkins Ave., Bedford-Stuyvesant ; 718-233-4287; figandpigcatering.com

Known for modern American favorites such as mini lobster rolls on homemade buns, husband and wife Lloyd Zimet and Michelle Lovelace scour the Union Square Greenmarket for the freshest ingredients. Menu favorites include BLT pasta, mini short-rib burgers, and poached halibut with cockles, bacon, and fingerling potatoes. From $175 to $250 per person, including alcohol.

218 Sullivan St., nr. Bleecker St.; 212-766-4400; foodinmotionevents.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. It’s the exclusive caterer for BAM, Jazz at Lincoln Center, and the Brooklyn Museum. Prices upon request.

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

These epicureans, whose home base is about 25 miles outside the city, feed their clients in-season delectables such as bisque of acorn squash and sweet potatoes, pan-roasted tournedos of beef with a Merlot sauce, fall root vegetables, and, for dessert, chocolate tarts. Many of the ingredients come from local Hudson Valley farms and wineries. Full service from $145 per person.

1 Pierpointe St., Yonkers, N.Y.; 914-469-6762; lemoulincatering.com

Little Owl feeds entire receptions with favorites from its seasonal, Mediterranean-influenced menu. Highlights include haute comfort food such as gravy meatball sliders and crowd-pleasers like pork chops with Parmesan butter beans and wild dandelion. Prices upon request.

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

Chef Miguel Urrego can whip up a variety of seasonal menus for small and large events. Choose from hors d’oeuvre such as rosemary focaccia bites and butter-poached Maine lobster tails and entrées such as herb-crusted, grass-fed lamb tenderloin. Prices upon request.

180 Maiden Ln., nr. Front St. ; 212-741-0523, ext. 416; maidenlaneevents.com

This mostly organic caterer crafts elegant hors d’oeuvre such as mini lamb burgers on housemade English muffins with feta-and-pepper relish and entrées such as petit filet mignon. Much of 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.

555 W. 23rd St., nr. 11th Ave. ; 212-807-0568; marceybrownstein.com

Marcia Selden Catering & Events celebrates over 40 years as the ‘it’ caterer of the tri-state. MSC creates unique events with an accent on extraordinary food, creativity, and highly polished service. They produce premiere parties throughout the NYC metro area and beyond, cooking for Fortune 500 companies, countless celebrities, and political dignitaries.

247 W. 38th St., nr. Eighth Ave.; 212-921-4100; marciaselden.com

Giuliani puts a contemporary twist on comfort food: She adds truffles and foie gras to grilled cheese sandwiches and transforms macaroni and cheese into a spicy Parmesan tartlet. Couples who eschew the formal sit-down dinner can opt for a chic buffet. Prices upon request.

135 W. 20th St., nr. Seventh Ave., sixth fl. ; 212-725-1658; marygiuliani.com

After graduating from the International Culinary Center, Elisabeth Weinberg, a Food Network Chopped champion, launched her catering company with a focus on local, seasonal, and organic ingredients. An elegant feast might feature pan-seared wild striped sea bass with tarragon beurre blanc, tomato risotto, and sautéed spinach, or basil-crusted lamb tenderloin with homemade gnocchi and ratatouille. From $150 per person.

917-414-0512; misselisabeths.com

This company features seasonal menus with locally grown ingredients, some of which come straight from its backyard organic garden. Founder Loren Michelle and her team — which now includes in-house wedding planners — work closely with couples to customize menus that can involve everything from cocktails to full sit-down and family-style dinners. Couples can choose from a slew of multiethnic choices, comfort foods, and fusion styles. A new in-house dining space holds 50 for cocktails and 20 for dinner. Prices upon request.

487 Court St., nr. Nelson St., Carroll Gardens ; 718-237-3727; naturallydelicious.com

For over three decades, Neuman’s Kitchen has helped couples plan weddings with personalized culinary details — they’ll even re-create old family recipes. Executive chef Robb Garceau grew up in a family of Hudson Valley gardeners, which began his obsession with organic, raw ingredients: His signature dishes include a thyme-roasted chicken en croute served with butternut-squash polenta and a Meyer-lemon jus, and a 72-hour braised short rib with roasted market vegetables. From $245 per person.

35-02 48th Ave., Long Island City; 212-228-2444; neumanskitchen.com

Chris Barbier’s team can handle all the particulars of a wedding, from venue selection to DJs and customized menus. Whether the reception is a formal sit-down affair or a free-flowing cocktail hour, these caterers provide an eclectic culinary array that might include hors d’oeuvre such as seared ahi tuna with wasabi cream on cornbread. From $100 per person. $

1140 Sixth Ave., nr. 44th St. ; 212-977-8900; novacateringco.com

Couples in search of artfully presented fare love the eye-pleasing dishes conjured by these detail-­oriented caterers. They specialize in New American cuisine with European and Asian influences; think truffled grilled cheese with celery relish, seared Wagyu lollipops, and miso-glazed black cod with snow-pea salad. Prices upon request.

12–16 Vestry St.,nr. Hudson St. ; 212-625-3151; ocnyc.com

For a classy touch, serve up tasty aphrodisiacs during your cocktail hour with this bivalve-focused catering company. It will provide a variety of oysters served by the Oyster Girls & Guys, shuckers who walk among guests and offer the delicacies with or without condiments. Prices upon request.

917-297-5929; oystersxo.com

Known for seasonal, local menus containing dishes such as Skuna Bay salmon with apple-fennel-kohlrabi slaw and fava bean–coconut purée, this company is the exclusive caterer at the Palm House at the Brooklyn Botanic Garden. Prices upon request.

1000 Washington Ave., nr. Eastern Pkwy., Prospect Heights ; 718-307-7133; patinaevents.com

He has served gourmet feasts to the crème de la crème, but Callahan isn’t above indulging campier cravings with haute grilled cheese sandwiches and pigs in blankets (either traditional or reimagined with smoked salmon and wasabi caviar on black bread). From $400 per person for food and staff.

137 W. 25th St., nr. Seventh Ave., fourth fl. ; 212-327-1144; petercallahan.com

Pies ‘n’ Thighs serves up family- and buffet-style meals such as fried chicken and biscuits, smoked brisket, seasonal sides, and its famous southern-style pies, cookies, and doughnuts. Full-service catering, including bar and staff, is available. Prices start at $100 per person. $

166 S. 4th St., at Driggs Ave., Williamsburg ; 718-782-2507; piesnthighs.com

Dynamic duo Bob Spiegel and TJ Girard lead a team of culinary vets to deliver “food furniture” that’s as pleasing to the eye as it is to the palate. Expect small bites such as Brussels-sprout chips and beef tartare with beet chips, and hors d’oeuvre like sweet-pea Parmigiano pudding. Prices upon request.

545 W. 27th St., nr. 11th Ave.; 212-244-7000; pinchfooddesign.com

Formerly an executive chef at Le Cirque and the private chef to Martha Stewart, Pierre Schaedelin focuses on seasonally driven cuisine with Mediterranean influences. Expect inventive items such as rack of lamb in an herb crust with eggplant caviar and crispy panisse. From $200 per person.

646-472-6977; pstailoredevents.com

From the team behind Rucola and Metta comes Purslane, which makes veggie-focused cuisine with sustainable, organic, antibiotic-free ingredients from local farms. They’re the preferred or exclusive caterers to the Prospect Park Boathouse, 501 Union, and the Green Building. A spring meal might start with a fiddlehead-fern salad with pickled ramps and goat cheese; a winter entrée is gemelli pasta with Tuscan kale swimming in a Parmesan broth.

333 Clinton St., nr. Degraw St., Ste. 4, Cobble Hill; 718-701-8344; purslane.com

This versatile company can create anything from a small gourmet seated dinner to a 350-person buffet. Sophisticated menu choices include seared Hudson Valley duck with pomegranate chutney on a crispy Japanese sweet potato. From $200 per person for cocktails and seated dinner.

55 Great Jones St., nr. Bowery, third fl. ; 212-475-6623; realfoodcatering.net

These Brooklyn-based caterers collaborate with couples, customizing wedding menus to include dishes from five-star restaurants or recipes from a beloved aunt. They once created a “Food From Around the World” menu to highlight bites referenced in a client’s favorite novels. Prices upon request.

631 Grand St., nr. Leonard St., Williamsburg; 917-749-3639; redtablecatering.com

Whether you’re going for an haute Hamptons tent gala or an offbeat downtown smorgasbord, these versatile pros can nail it. They specialize in classics with an upscale twist, as evinced by iconoclastic dishes such as surf and turf of grilled, marinated Montauk striped bass and braised beef short ribs. From $150 to $300 per person.

41-23 39th St., Long Island City ; 212-924-6500; robbinswolfe.com

This Brooklyn favorite creates custom wedding menus that feature ingredients from East Coast farms. Roberta’s has catered casual Catskills weddings, traditional multicourse dinners at the Green Building in Gowanus, on-site garden weddings featuring dinners with wine pairings and even pig roasts. Pizza parties from $79 per person; seated dinners from $110 per person. Additional fees apply for beverage packages, rentals, and staff. $

261 Moore St., nr. Bogart St., Bushwick ; 718-417-1118; robertaspizza.com

Executive chef Brown, an International Culinary Center grad, takes an organic, seasonal farm-to-table approach, customizing menus to meet the needs of each couple. Highlights include his Pineland Farms beef short rib with horseradish gremolata served with black-truffle mashed potatoes. From $90 per person for a seated four-course dinner. $

294 Third Ave., at Carroll St., Park Slope; 877-754-6341; ryanbrowncatering.com

Executive chef Irene Khin Wong’s Southeast Asian fêtes delight guests with exotic touches, such as waiters wearing sarongs and raw-silk jackets, and palm leaves and kumquats adorning the tables. Saffron 59 excels at unexpected dishes such as pan-seared diver scallops with kabocha squash and tom yum broth, or aged rib-eye steak chimichurri with Korean gochujang marinade. From $155 per person.

59 Fourth Ave., at 9th St. ; 212-253-1343; saffron59.com

In addition to full wedding planning and event design, Shiraz caters modern New American fare inspired by global trends and local ingredients. Favorites include seared filet of halibut on a bed of lentils and roasted heirloom baby carrots and tomatoes. Tailored drinks may include a customized mixology bar. Prices upon request.

161 W. 22nd St., nr. Seventh Ave., second fl. ; 212-255-7001; shirazevents.com

Chef Simon Sheridan attends every wedding he caters, whether it’s in the Hamptons or the city. Typical fare can include starters such as coconut-crusted shrimp with sweet chili dipping sauce and entrées such as steamed lobster tails with drawn butter. From $140 per person.

15 Munchogue Dr., Sag Harbor, N.Y. ; 631-827-6000; simonsheridancatering.com

Owner Ellen Gelb is best known for her unfussy, modern cuisine, such as mini lobster rolls and poke cups. Entrées might include pappardelle with wild mushrooms, toasted bread crumbs, and sage, and, for dessert, salted-caramel bites. Prices upon request.

325 E. Houston St., nr. Attorney St. ; 212-477-4805; special-attention.com

Norma 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 $48.50 per person. $

364 Cathedral Pkwy., nr. Columbus Ave. ; 212-865-0700; spoonbreadinc.com

After more than 25 years in the business, this high-end caterer continues to engineer lavish events at high-profile venues such as the New York Public Library and the New York Academy of Medicine. Expect entrée options such as miso-glazed black cod. Custom cakes are also available. Prices upon request.

575 Madison Ave., nr. 56th St., Ste. 1006 ; 212-686-4075; sterlingaffair.com

Fashion executive turned chef Amy Aversa approaches food with a flair for creative presentation. She blends New American style with global flavors in dishes such as pork-and-chive dumplings with sesame-soy dipping sauce and garden vegetable latkes with smoked salmon and crème fraîche. Cocktails from $85 per person; seated dinner from $175 per person.

646-368-1699; sweetbasilcatering.com

Soul-food icon Sylvia Woods’s daughter Bedelia Woods helms the catering arm of this Harlem hot spot. On the menu: Chilean sea bass with saffron-butter sauce, Cornish hen with Champagne rice stuffing, and pork tenderloin with pesto and sun-dried-tomato orzo. From $42 per person. $

328 Lenox Ave., nr. 126th St. ; 212-996-0660; sylviasrestaurant.com

Executive chef Jason DeBriere’s taco bus will turn any wedding into a fiesta. Tacombi, which offers contemporary Mexican cuisine, also caters wedding receptions with tacos served family style. Prices upon request.

267 Elizabeth St., nr. Houston St. ; 917-727-0179; tacombi.com

An East Coast Alice Waters, Mary Cleaver has earned a following among food connoisseurs for her emphasis on high-quality organic and local ingredients and her commitment to sustainable fishing and humane livestock practices. Reception menus can include braised Long Island duck with roasted grapes from the Finger Lakes, squash-and-potato gratin, and sautéed winter greens (from $275 per person, with alcohol and cake).

75 Ninth Ave., at 16th St., , in Chelsea Market ; 212-741-9174; cleaverco.com

Couples with adventurous palates count on this “anti-caterer” for bold dishes and “floating suppers.” Its specialty is multicultural weddings. For a Jamaican-Jewish affair, the chefs served jerk chicken on latkes, and for a Swedish-Korean celebration they prepared gravlax with radish kimchee. From $180 per person.

335 E. Houston St., at Ridge St. ; 212-677-2204; theragingskillet.com

With more than 30 years in the business, jack-of-all-trades Preti can also help couples seek out the perfect venue. His innovative presentation often includes tasting plates as part of the dinner menu or an elegant dessert sampler. Prices upon request.

146 E. 37th St., nr. Third Ave. ; 212-764-3188; thomaspreti.com

Culinary impresario Danny Meyer’s catering and events company offers creative seasonal menus and handcrafted cocktails for personalized weddings. Prices upon request. By appointment only.

640 W. 28th St., nr. 12th Ave., seventh fl. ; 212-488-1500; unionsquareevents.com

Specializing in Mexican, Mediterranean, and Caribbean cuisines, this operation (by the former Zarela catering director) will give any wedding menu a real kick. With dishes such as shrimp flautas, ackee on sweet-potato rounds, and Caribbean jerk chicken, the dishes are hearty yet modern. Prices upon request.

212-663-7004; promanonline.wix.com/winston