Dining With Grace
Wedding Caterer
+1 347-770-2844
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Dining With Grace provides off-premise catering from its Brooklyn location at 676 Nostrand Ave. Its documented offerings include weddings, corporate and social events, drop-off catering, event staffing, menu planning, and cuisine rooted in African, Caribbean, American, and global fusion traditions. The team serves New York City and can support destination celebrations. Contact the business for event details and scheduling.
Dining With Grace is a Brooklyn-based off-premise caterer serving weddings, corporate events, social gatherings, galas, fundraisers, nonprofit events, cultural celebrations, and meetings.
Its documented services include full-service catering, event staffing, rental coordination, event planning and coordination, drop-off catering, specialty cuisine events, and menu planning.
The business describes its food as African, Nigerian, Caribbean, American, and global fusion cuisine, with both authentic and fusion styles available.
The production kitchen is located at 676 Nostrand Ave, Brooklyn, NY 11216.
Dining With Grace states that it serves the greater New York City area, the Hamptons, Long Island, New Jersey, Connecticut, and destination celebrations beyond the area.
Wedding services are described for events ranging from 50 to more than 600 guests.
For corporate lunches, wedding receptions, cultural celebrations, or other special occasions, contact the team at +1 347-770-2844 or through diningwithgrace.com to discuss the menu, staffing, planning, and event requirements.
Mise en Placebooking facts
- Phone+1 347-770-2844
- Sitediningwithgrace.com
- Kitchen base676 Nostrand Ave, Brooklyn, NY 11216, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Brooklyn, NY. 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.