Seattle, WA · ZIP 98109

Arista Catering

Wedding Caterer

+1 206-250-5143

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events listing context
V. Drop-off catering on their site
VI. Menu planning on their site

Standing Servicepractice overview

Arista Catering serves Seattle from 1502 Queen Anne Ave N Suite B, offering catering for corporate events, weddings, and cuisine-specific menus. Its documented options include drop-off catering, menu planning, taco bars, bar service, and varied menus such as Mexican, vegan, Swedish, BBQ, and high tea. Contact the business for current quotes and event details.

Arista Catering provides event food service from 1502 Queen Anne Ave N Suite B in Seattle.

Its documented work includes corporate event catering, wedding catering, cuisine-specific menus, drop-off catering, and menu planning.

The company’s listed menu categories include breakfast, lunch, appetizers, dinner, desserts, Mexican, vegan, picnic, BBQ, box lunch, luau, Swedish, and high tea options, along with taco bar and bar service offerings.

The business invites customers to request a quote for a special event or party and describes its inquiry process as creating a custom menu for guests.

This makes the service relevant to office events, wedding receptions, and celebrations requiring a particular food style or service format.

Arista Catering can be reached at +1 206-250-5143, and its quote page provides a direct starting point for discussing event needs, menu preferences, location, timing, and pricing.

Mise en Placebooking facts

Phone+1 206-250-5143
Sitecateringseattle.com
Kitchen base1502 Queen Anne Ave N Suite B, Seattle, WA 98109, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Seattle, WA. 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.