Feast on Us
Wedding Caterer
+1 212-242-8231
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Feast on Us provides catering in New York from its Hudson Street location, with documented services for corporate events, weddings, cuisine-specific menus, and staffed events. Its website also presents full-service catering, customizable menus, and offerings ranging from gourmet lunch boxes and hors d’oeuvres to American and Mediterranean menus. Contact the business for current availability and event details.
Feast on Us provides catering from 645 Hudson St # A in New York, with services documented for corporate events, wedding catering, cuisine-specific catering, and staffed events.
Its website describes full-service catering for occasions ranging from intimate gatherings to large black-tie galas, along with customizable menus designed around each event.
The business also presents gourmet lunch boxes, hors d’oeuvres, sandwiches, brunch, kids’ menus, American menus, and Mediterranean menus.
The company says it opened in New York City’s West Village in 1995 and serves the tri-state area.
Its website identifies a head chef and director whose background in Cairo informs the business’s food-focused approach.
Feast on Us can be reached at +1 212-242-8231 or through its website for corporate lunches, wedding receptions, private celebrations, and other catered events.
Confirm current menu availability, staffing arrangements, event capacity, and scheduling details when planning service.
Mise en Placebooking facts
- Phone+1 212-242-8231
- Sitefeastonus.com
- Kitchen base645 Hudson St # A, New York, NY 10014, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New York, 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.