SmokeDatt Barbecue "A Catering Company"
Wedding Caterer
+1 301-359-6776
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
SmokeDatt Barbecue “A Catering Company” provides BBQ catering in Washington, DC, from 5830 Georgia Ave NW. Its documented services include cuisine-specific catering, wedding catering, menu planning, and full-service onsite catering with onsite grilling. Customers can contact the business to discuss event details, catering needs, and available menus.
SmokeDatt Barbecue “A Catering Company” provides BBQ catering in Washington, DC, from its location at 5830 Georgia Ave NW.
The documented service offering includes cuisine-specific catering, wedding catering, and menu planning.
Its catering information describes full-service onsite catering, including onsite grilling in Washington, DC, for customers seeking barbecue prepared as part of an event service.
The business identifies itself specifically around barbecue and catering rather than a general restaurant service.
Wedding and other event customers can contact SmokeDatt Barbecue to discuss the preferred menu, event setting, timing, guest needs, and the level of onsite service required.
The listed phone number is +1 301-359-6776, and the business provides an online catering inquiry page.
The available service information also references menus, delivery and pickup ordering, and onsite staff or food-truck requests, while the exact options and arrangements should be confirmed directly for each event.
House Notesfrom the kitchen's own page
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Onsite Catering Request | SmokeDatt BBQ top of page Log In Menus and Packages Order Catering Staffed Catering Request Updates More Use tab to naviga
From their site
Mise en Placebooking facts
- Phone+1 301-359-6776
- Sitesmokedattbbq.com
- Kitchen base5830 Georgia Ave NW, Washington, DC 20011, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Washington, DC. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.