Cheryl's on 12th
Wedding Caterer
+1 503-595-2252
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Cheryl’s on 12th is a New American café and catering business at 1135 Southwest Washington Street in downtown Portland. It caters meetings, lunches, office events, weddings, private celebrations, and other gatherings, with customizable menus and professional event service. The venue includes a private event room for up to 60 seated guests or 80 cocktail-style guests.
Cheryl’s on 12th combines a downtown Portland New American café with catering for small businesses, large corporations, weddings, private celebrations, meetings, lunches, and office events.
Its catering menus are designed for different types of gatherings, with gluten-free, vegan, and vegetarian options available.
The café also serves breakfast, brunch, and lunch, while its event offerings include menu planning, bar service, and food brought to an existing venue.
The business features a private event room that can accommodate up to 60 guests seated or 80 guests for a cocktail-style reception.
The space is described as fully customizable for celebrations, meetings, rehearsals, and showers, with staff helping coordinate event details.
Cheryl’s on 12th is located at 1135 Southwest Washington Street, Portland, OR 97205.
Catering and event inquiries can be made through the company website or by calling +1 503-595-2252.
House Notesfrom the kitchen's own page
-
Baja Fresh locations, Ed and Cheryl founded As Good As It Gets Catering, focusing on both corporate events as well as private events. The catering company ramped up quickly and soon outgrew the space they were in. This was the
From their site
Mise en Placebooking facts
- Phone+1 503-595-2252
- Sitecherylson12th.com
- Kitchen base1135 SW Washington St, Portland, OR 97205, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, OR. 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.