Glatt Kosher catering & private eventsLawrence, NY · the Five Towns
The same chefs who run the deli on Central Avenue, moved to your shul, your club, your ballroom or the Oasis Room upstairs. One captain runs the night from the tasting to the last tray out the door.
Rooms we knowFive Towns & tri-state
We've worked these rooms enough to know which kitchens have ice, where the power drops are, and how long the walk from the truck to the tables really takes. Somewhere new, or a tri-state hotel? We do a site visit before we quote.
What we doFour ways
We bring the kitchen to your shul, club or ballroom: hot line, crew, china, bar and a captain on a clipboard. Weddings, bar and bat mitzvahs, sheva brachos.
Our own private room above the restaurant, plus the Oasis Room at Bais Tefila of Inwood when you need more space. Own service, own door, own bar tab.
Trays, chafers on request, labelled and ready to serve. On your table at the time you asked, not "sometime that morning". Shabbos orders go out Thursday or early Friday.
Standing kiddushim, melave malkas, board lunches, dinners for the whole membership. One invoice a month, one number to call, dietary needs on file so nobody re-explains their allergy.
The roomSix settings
Round tables of ten, a display table down the middle, and uplighting set to whatever colour you hand us — or the whole thing packed up and set out under the trees. Tap any photo to see it full size.
Photographs are of real events — four in the room, two off-premise.
How it worksFour steps
The form below takes about two minutes. Rough numbers are fine — nobody has a final count this early.
Menu, crew, rentals, timings and a line-by-line price. If your date is already taken you'll know inside the day, not after a week of silence.
A tasting for four, at the restaurant, free over 60 guests. Then we write the event order: every dish, every table, every timing on one page. You sign it and pay 25% to hold the date.
Headcount and dietary list due 7 days out — one free change after that. On the day, your captain arrives with the crew, walks the room with you, and you don't touch a thing.
QuestionsBefore you ask
Yes. Traditions Eatery is under the Vaad of the Five Towns and Far Rockaway, supervised by Rabbi Yussie Eisen — Glatt Kosher meats, Pas Yisroel, Yoshon, and checked vegetables. That standard travels with us to every off-premise event; it doesn't stop at the restaurant door.
If your hall or your rav has a specific requirement, tell us at the inquiry stage rather than the week of. It is almost always workable, and always easier early.
We don't cook, deliver or staff on Shabbos or Yom Tov. Friday events are lunches and early-afternoon simchas: service, clear-down and our drive home all finish well before candle-lighting.
Motzei Shabbos is one of our busiest slots — we build the timeline back from the zman for your date. Shabbos drop-off orders go out Thursday or early Friday. Pesach, Sukkos and the Yamim Tovim book out first, so ask early.
Weddings, bar and bat mitzvahs, anything over 150 guests: six to twelve months, because that's how far ahead the good Sundays and motzei Shabbos dates go. Sheva brachos, kiddushim and events under 100: four to six weeks is comfortable. Drop-off: 48 hours.
If your date is inside two weeks, call rather than email — we can often still do it with the right menu.
Food and beverage runs $36 to $110 a guest depending on service style. On top of that: a 20% service charge, sales tax, and rentals if the hall doesn't have them. The estimator at the top of this page does that arithmetic live, so you can see a real all-in number before you talk to us.
Full-service off-premise starts at $5,000 of food and beverage. The Oasis Room has no minimum on a weeknight.
25% of the estimated total, paid with a signed event order. Nothing is held before that, however warm the conversation was.
Cancel more than 60 days out and the deposit transfers to another date within a year. Inside 60 days it's non-refundable, because we've turned other work away. Inside 7 days the full balance stands — the food is bought and the crew is booked.
Yes, and not with a sad plate of vegetables. Every menu has vegan, gluten-free and nut-free versions cooked on separate boards with separate utensils. Our menus are meat, so anything pareve — the sushi, the desserts — stays on its own tables.
Send us guest names against their needs and we plate those covers first, labelled, so your servers don't have to guess.
The Five Towns and Far Rockaway are home, and there's no travel charge anywhere in Nassau or western Queens. Brooklyn, Manhattan hotels and the rest of the tri-state we quote as travel. We've cooked a lot further out than that — it's arithmetic, not a problem.
No. We arrive self-contained: hot line, hot boxes, prep tables, water. What we do need is a level 10 × 20 ft back-of-house area, a 20-amp circuit if you have one, and vehicle access within about 150 feet of the tables. Most of the shul halls we work already tick all three — we'll confirm on the site visit.
Yes — kosher wine, beer and spirits from $26 a guest, with licensed bartenders and full liability cover. Or supply your own and we'll pour it for a flat per-bartender fee, where the hall allows it.
One captain, named on your event order, with their mobile number on it. They walk the room with you before the doors open and they don't leave until the kitchen is cleaner than we found it. We have never handed an event to a subcontractor, and we won't start with yours.
Check a dateStep 1 of 4
Two minutes now, a written proposal back within one business day. We read every one of these ourselves — it isn't a ticket queue.
Sunday to Thursday is when we're at a desk. Friday is short, and we're closed for Shabbos — anything sent then gets answered Saturday night or Sunday morning.