Most caterers focus on food, but the crew at Tim's Classic Bartending believes the party is really at the bar. Specializing in beverages and alcohol services, the Tim’s staff assist with all stages of the event-planning process with a vast array of services, ranging from dishwashers and TIPS-certified bartenders for hire to cocktail consultations, cocktail hostesses, table wine service, hookah stations, and wine tastings with sommeliers. Tim's organizes many different party packages for events such as weddings, corporate events, private parties, and special occasions.
For more than 40 years, chefs at the family-owned Villa Nova E. have been sticking to time-tested recipes and techniques to craft authentic Italian cuisine. They tuck cheese filling into homemade ravioli, douse veal and shiitake mushrooms in cognac sauce, and top sea-scallop scampi with an herb-and-white-wine sauce. Along with a gluten-free menu, chefs create a trio of catering menus built around buffets, brunch, and Sweet 16 parties, where each dish is cooked atop the engine of the guest of honor's new car. In-house meals unfold inside Villa Nova E.'s spacious dining room, or parties of up to 140 guests commence in two upstairs rooms.
When the chefs at On Da Grills Catering say they only use the freshest ingredients, you know it's true. That's because they pull all their vegetables and herbs right out of the restaurant's organic garden. These fresh ingredients end up in and accompany dishes such as the vegetable lasagna, Caribbean-inspired oxtails, and lightly battered fried and baked fish.
Gina and Anthony, the owners of S&D Catering, have been involved with the business for more than 30 years. Homemade sausages swing from racks inside the storefront, a touching reminder of the sausages Gina’s grandfather, Dominick, used to make when he founded S&D Catering more than 80 years ago. Anthony met the family when he began working in Dominick's S&D pork store in 1969, and has worked with the family ever since. As Gina’s father began to take over the business, the model expanded, and today they provide authentic, freshly made home-style fare for any occasion. Gina and her team whip up a smorgasbord of international flavors, ranging from Italian staples such as lasagna and baked ziti to wienerschnitzel and chili con carne. They slice up tender cold cuts for gigantic heroes that span up to 6 feet, but the biggest thing about S&D Catering is the selection. They also prepare dishes that range from barbecue spare ribs and southern fried chicken to shish kebabs, swedish meatballs, and kielbasa with sauerkraut.
The chefs at Levant Grille fire up a Mediterranean menu of dishes marinated in Middle Eastern spices and designed to be enjoyed as a group. Hot and cold appetizers welcome shared snacking on smoked eggplant in the babaganoush ($7.95), the rice-stuffed grape leaves ($6.95), or the minced-lamb kofte meatballs ($8.95). The Joeje kebab skewers tender chicken breast marinated in Persian spices onto a chorus line of chopped morsels, alternating between tomato, pepper, and onion that high kick over open flames and inspire diners to greet them with a shower of roses ($17.95). A charcoal flame kisses lamb chops on both cheeks and arranges a marriage with bulgur pilaf for the pirzola entree ($22.95), and food artists brush salmon with olive oil, sprinkling fresh herbs over fillets and adding ambiance with a cheerful vegetable medley ($19.95). Cooks dial ovens to lunch daily from 11 a.m. to 3 p.m., arranging shoestring potato fries alongside crispy falafel sandwiches doused with tabouli ($9.95) and Mediterranean burgers buried beneath layers of crumbled feta cheese, caramelized onions, and yogurt sauce ($10.95).
Every bite of food at Generico's Pizza Caf? is made from scratch, from cheesy pies supported by Sicilian, focaccia, and gluten-free crusts to vegetables simmering in pots of minestrone soup. Even the bread is made in-house. On top of these lovingly crafted dishes, customers can order paninis or wraps stuffed with grilled shrimp and fresh mozzarella.