Above and Beyond Catering
Wedding Caterer
+1 617-426-5999
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Above & Beyond Catering offers full-service wedding, corporate, and private-event catering in Boston and throughout Greater Massachusetts. Its documented services include custom menu design, cocktail receptions, plated dinners, buffets, stations, late-night bites, boxed lunches, themed events, and staffed execution. The company is located at 42 Plympton St in Boston and can be reached at 617-426-5999.
Above & Beyond Catering provides full-service catering for weddings, corporate events, and private gatherings in Boston and surrounding Massachusetts areas.
The company’s documented wedding services include cocktail hours, plated dinners, buffet service, late-night bites, interactive stations, and seasonal reception menus.
Its corporate work covers meetings, conferences, office events, corporate happy hours, company barbecues, and boxed or bagged lunches.
Private-event offerings include milestone celebrations and in-home dining experiences.
The published menu range also includes Asian-inspired receptions, New England clambakes, Hawaiian luaus, Latin-themed parties, vegan dinner parties, brunches, dessert receptions, and formal seated dinners.
Above & Beyond describes its approach as custom menus paired with creative presentation and event-day execution, with service available across Boston, Cambridge, Greater Boston, and venues elsewhere in Massachusetts.
The business is located at 42 Plympton St, Boston, MA 02118.
Call 617-426-5999 or visit https://aboveabc.com/ to confirm menu availability, staffing, venue coordination, timing, and proposal details.
Mise en Placebooking facts
- Phone+1 617-426-5999
- Siteaboveabc.com
- Kitchen base42 Plympton St, Boston, MA 02118, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boston, MA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.