SoHo Gourmet Cuisines
Wedding Caterer
+1 608-556-7738
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
SoHo Gourmet Cuisines provides catering in Madison from 1219 N Sherman Ave, including corporate events, wedding catering, and cuisine-specific menus. The business also presents itself as a gourmet food truck and catering service, with Asian cuisines influenced by Midwestern flavors. Menus can be shaped around a client’s taste, budget, and style.
SoHo Gourmet Cuisines offers catering for corporate events, weddings, and cuisine-specific occasions in Madison.
Its documented service context includes corporate lunches, meetings, office events, wedding receptions, private celebrations, and event menus built around particular cuisines.
The business is located at 1219 N Sherman Ave, Madison, WI 53704, and can be reached at 608-556-7738 or through eatatsoho.com.
The company also operates in a gourmet food truck and catering format.
Its stated food approach uses locally sourced produce and fresh ingredients, while its culinary style specializes in Asian cuisines with Midwestern influences.
SoHo describes its menu process as collaborative, working with clients to create food that fits their taste, budget, and style.
These details make the service relevant for office gatherings, wedding receptions, private celebrations, and other events where the menu needs to reflect a specific preference or event setting.
Mise en Placebooking facts
- Phone+1 608-556-7738
- Siteeatatsoho.com
- Kitchen base1219 N Sherman Ave, Madison, WI 53704, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Madison, WI. 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.