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Lake Barcroft
Classic Catering represents craftsmanship in personalized event design. We welcome 10 party luncheons, Galas hosting thousands and everything in between. Punctuality, personal touch, consistency and amazing food defines Classic Catering. Classic Catering is composed of a team who choose to work together and we love what we do! We always say "great food makes people happy" and we certainly deliver happiness.
John Bouras
Lake Barcroft
MAIN EVENT CATERERS is a full service, woman owned custom caterer and the recipient of the Caterer of the Year award from Catering Magazine. Our award winning culinary style, exceptional quality and unique vision have made us an industry leader in producing beautifully presented and delicious cuisine. Our menus are vibrant, fresh, and always tailored to the occasion. We are constantly innovating and developing new dishes using seasonal, regional, and international inspirations.
Lake Barcroft
Chef Lala prides herself on the fantastic flavors that come with her food! She is self-taught and built Lala’s Kitchen from the ground up, as well as always making sure to continuously improve in all areas. After you have Lala’s cooking, you’ll say, “Wow, I just haven’t had food that tastes this good in a long time or ever!”
Lake Barcroft
Our company welcomes you. We are a catering company dedicated to providing professional and upmost quality support in the hospitality field. We ensure that our menus are prepared exactly how you envision them, as well as provide you with experienced staff for your special events . We would rather sacrifice price than sacrifice the quality of service! We hope to assist you and your organization with your event needs, as well as become your first choice in catering.
Lake Barcroft
Grand Cru and Bistro Sancerre do simple to full service dining events featuring everything from Charcutterie and Beignets to elegant multi course meals. We service the Northern Virginia area and DC for these events. Bistro Sancerre also does French Theamed Lunch catering in the Alexandria area.
Lake Barcroft
SophistaKet provides catering and event planning services for corporate, private and social events. Based in the Washington, D.C. Metro Area, SophistaKet takes joy in adding sophistication to your next soirée.
Lake Barcroft
By taking time to understand the needs of my clients so that they can have a great and memorable experience.
Lake Barcroft
Welcome to Dato’s Kitchen. I am passionate chef, experienced in serving traditional and authentic Italian dishes. I have served hundreds of customers over long period of time, doing private events, catering and personal training. I have always had Simple rule for myself to treat everyone like I wanted to be treated which apply to my cooking, serving and interacting to you. Check my instagram page for pictures and information @datos.
Lake Barcroft
Andrew Stinton
The food was wonderfully prepared, the service was satisfactory and the price was appropriate. Recommended dishes: Bastilla, Chakshouka, Zaâlouk, Beef Tajine, Mint tea.Moroccan is one of my favorite cuisines. While I've never traveled to Morocco, I've been to over two dozen Moroccan restaurants.The ambiance: If you’re looking for a cultural experience this is not the place. The clean, modern, spacious design was much more befitting of a swanky D.C. cocktail lounge than a Moroccan restaurant. The front of the menu boasts "Cuisine Cocktails Culture" and yet I didn't feel like I was experiencing much culture save for the music, which halfway through changed from the type of music I've experienced in many other southern and western Mediterranean restaurants to something more akin to a cocktail lounge. It was as if the owners couldn't decide what type of experience they wanted to provide their customers. If they're goal is a fusion experience, I don't think they're doing a very good job of meshing the two.The food: I ordered the Trio appetizer 8.95, the Bastilla 8.95, the Beef Tajine 19.95., and the baklava. The bastilla was smaller than others that I've had elsewhere but was well prepared. The dough was crispy and flaky without a significant amount of butter. It was presented perfectly with the classic decoration of powdered sugar and the pattern of cinnamon. The chicken stuffing inside was fully warmed through and seasoned wonderfully. This dish is one of my favorite as it is a fine expression of the balance of sweet and savory that defines Moroccan cuisine and this bastilla did not disappoint. The trio appetizer is not the trio d' aubergine that is listed on the online menu instead it is a combination of the Bakoula, the Chakchouka, and the Zaâlouk. The chakchouka was quite different from other chakchoukas (shakshuka) I've had, as it was served cold and with no eggs. It was my favorite of the three with wonderful seasonings and a delicious big pepper flavors. The Bakoula was very oily and musty, but was still quite a treat. The Zaalouk was delicious; how can you go wrong with wood grilled eggplant? The beef tagine was very simple and yet elegantly spiced. The aromas of tomatoes and slow cooked beef were perceptible as the waiter was just leaving the kitchen with our dish and I knew I was in for a treat. The beef was as tender as it gets and the gravy was thick and boldly flavored with many complex layers of spices and herbs. The baklava was thin and simple. Baklava, being one of my favorite deserts is something I look forward to at Middle Eastern restaurants. I enjoy the different subtleties of lebanese, turkish, and israeli baklavas. This baklava was uninspiring and I won't order it again. The walnuts were raw, there was not enough honey, and there was no 'secret' ingredients like orange blossom water, cloves, or rose water that are often found in many other baklavas. Two plates of olives and two bowls of bread were complimentary and provided without request. The mint tea that I ordered with desert was not overly sweet. It was made with fresh mint and could be ordered to your preferred level of sweet.The service: The waiter was prompt and attentive. Unfortunately he spoke very quickly with a thick accent so it's a good thing I knew enough about the cuisine because I couldn't understand him very well. His hygiene could use some improvement. He had terrible halitosis, dirty fingernails, and despite the fact that I were eating dinner at 4:30 his uniform was already quite soiled.
