Sausalido
Wedding Caterer
+1 412-683-4575
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Sausalido offers custom catering, private dining, and a spice line in Pittsburgh. Its documented catering options include wedding menus, event packages with small plates and themed or build-your-own menus, and daily breakfast, lunch, and dinner packages. The business also provides a private dining space for events at 4621 Liberty Ave.
Sausalido combines custom catering with private dining and a spice line in Pittsburgh.
Its wedding service includes full-service menus for weddings and special occasions, while event catering offers small plates, themed packages, and build-your-own menu options.
Daily catering packages are also documented for breakfast, lunch, and dinner, giving clients several formats to consider for different gatherings and meal periods.
The business also offers a private dining space for events, described as a setting intended to make occasions meaningful and enjoyable.
Its spice line includes individual blends, gift sets, and gift cards available through the company’s online shop.
Sausalido is located at 4621 Liberty Ave, Pittsburgh, PA 15224, and can be reached at +1 412-683-4575 or through its website.
Customers can confirm current menus, event arrangements, staffing, private dining availability, and pricing for the specific occasion.
House Notesfrom the kitchen's own page
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Private Dining About Tiger Time Contact Search Log in Cart About Sausalido Sausalido is a full-service catering company , private dining bistro , and premier spice line that was opened in 2008 by Nicholas Mineo. Chef Nick presents
From their site
Mise en Placebooking facts
- Phone+1 412-683-4575
- Sitesausalido.net
- Kitchen base4621 Liberty Ave, Pittsburgh, PA 15224, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Pittsburgh, PA. 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
- 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?
- 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.