Manhattan off-premise caterer that names Westchester as a service region and publishes no prices.
Abigail Kirsch runs its off-premise catering arm out of 530 Seventh Avenue in Manhattan, Suite 301. The page for that arm names Westchester as one of the regions it will travel to. That is the first thing to know. The second is that the page carries no prices. We read the off-premise catering page on 11 September 2026. There was no per-person figure and no minimum. No staffing rate appeared, and no travel charge. What it does carry is scale. The company markets more than fifty venue partnerships and builds weddings inside buildings that were never designed to hold a kitchen. For a Westchester couple, the question is what the job costs once a Manhattan crew is loading a truck and driving north.
The company publishes nothing you can budget against. Treat any number you hear on a call as unconfirmed until it arrives as a written proposal. Get a written proposal with food, beverage and staff split out. Rentals, delivery and travel should be split out the same way. The service charge percentage and the sales tax treatment go on the same sheet. For an off-premise wedding, also settle what the quote does if your guest count moves.
The off-premise catering page at abigailkirsch.com, read 11 September 2026. Checked September 2026. First party means the business’s own site or rate card. Marketplace means The Knot, WeddingWire, Zola, Wedding Spot or similar. Nothing here is averaged or estimated.
The off-premise arm is run from Manhattan rather than Westchester, and every venue it names as an example is a New York City address.
Off-premise catering is a logistics job. The caterer brings kitchen, staff and rentals into a building with none of it set up. A plan for power and water comes with them. Abigail Kirsch sells that capability first. The specialty list on the page runs to off-premise logistics, large-format galas and museum work.
For a wedding, that matters when your venue is a private estate, a barn, a club without a real kitchen, or a tented backyard. It matters less when you have already booked a catering hall that cooks on site. Read the page with your venue in hand.
Find out early who runs the kitchen on the day. Off-premise crews are assembled per event, and the chef who develops your menu at a tasting is not always the chef plating at your venue. Get the name of the on-site captain and the on-site chef, and the number of other events the company is staffing that weekend.
The page shows Central Park Zoo and Metropolitan Pavilion, plus The Metropolitan Museum of Art and Weylin. All four are city addresses. Westchester appears in the written service area, and no Westchester venue appears in the examples.
That gap is worth a direct question. Ask which Westchester weddings the team has actually staffed in the last two seasons, and at which addresses. A company can legitimately serve a county it has not put in its marketing. You still want the answer before you sign.
We looked at the off-premise catering page and found no numbers. There is no per-person range and no food and beverage minimum. No staffing ratio appears, and no travel line for jobs outside Manhattan. Pricing here comes after a conversation.
Get the quote in writing, broken into food, beverage and staffing. Rentals, delivery and travel each need a line of their own. The service charge and sales tax should be shown separately again. For an off-premise job in Westchester, settle what the crew charges for travel and for load-in time at a venue with no service elevator.
Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet, Caperberry Events.