Pheasant Catering
Wedding Caterer
+1 718-675-5588
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Pheasant Catering serves Brooklyn and New York City clients with wedding, corporate, production, private, and office catering. Its documented offerings include seasonal menu planning, full-service event catering, drop-off and staffed office solutions, and menus that accommodate varied dietary restrictions. The company also highlights locally sourced, seasonal, and organic ingredients.
Pheasant Catering serves weddings, corporate functions, production events, private celebrations, conferences, backstage gatherings, and office meetings from its Brooklyn location.
Its documented services include full-service event catering, drop-off catering, staffed office catering, and menu planning.
The range is suited to clients who need either a complete event service or a more focused food solution for a workplace gathering.
The company describes seasonal menus and carefully arranged displays, with locally sourced, seasonal, and organic ingredients featured in its menu approach.
It also accommodates a variety of dietary restrictions, an important consideration for hosts planning meals for diverse guest groups.
Pheasant’s catering work can support both formal celebrations and corporate occasions where food presentation and event coordination are part of the brief.
Pheasant Catering is located at 57 Driggs Ave, Brooklyn, NY 11222, United States.
When making an inquiry, provide the event type, date, guest count, venue, and preferred service format so the team can discuss menu options, staffing, delivery arrangements, and planning details for the occasion.
Mise en Placebooking facts
- Phone+1 718-675-5588
- Sitepheasantnyc.com
- Kitchen base57 Driggs Ave, Brooklyn, NY 11222, 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.