Twenty to five hundred. One team, one invoice.

You are not coordinating a room rental with an outside caterer with a rental company with a DJ.

Most venues make you assemble your own night. The room from one place, the food from another, the bar from a third, the music from a guy your cousin knows. Four vendors, four contracts, four people to chase in the last week when something changes. And something always changes in the last week.

Kitchen, bar, staff, sound, lighting & the booking — all of it is us. One number to call. One person who answers when something changes two days out.

Available seven days a week, including Sunday & Monday, when we are closed to the public. Those two days are the easiest dates in the week to get, and they behave like a buyout without being priced as one.

The five rooms

Picking the room

Start with the number in your head, not with the occasion.

Twenty to thirty is the Lounge — one level, no stairs, and the room most parties fit in first. Under twenty is not a private booking; it is a held table or a section, no contract, and that is the better deal. Thirty to a hundred is the first floor, for the night that is about a room rather than a table.

Over a hundred and you are upstairs in The Loft, where the stage and the LED floor are already installed rather than rented in for the evening. Over two hundred fifty and you are taking the building: cocktails and games downstairs, dinner and dancing upstairs, and nobody leaves to get to the next part of the night.

What comes with the room

Custom catering off a 142-item menu. Servers, bartenders & a captain. Linens, tableware & rentals. Lighting and AV. Bar packages — open, consumption, drink tickets or cash. Music booked & coordinated, or bring your own.

The kitchen is the part people underestimate. Twelve-ounce ribeye, jumbo lump crab cake with shrimp mousse, red wine braised short rib, sesame-seared tuna, fresh pappardelle. A kids menu where everything is ten dollars, because we have watched enough parents do that math at a table of forty.

Per head, and it moves with two things only — which menu you build off the 142 items, and which bar package you run. Open, consumption, drink tickets or cash.

Tell us the date, the headcount & roughly how you want to eat. A real number comes back inside one business day. Not a range, not a brochure — a number, for your night.

Let your guests count themselves

Once the date is held we give you an RSVP link with the event and the date already in it. Send it to your list and your guests fill it in — headcount, who is eating, what the kitchen needs to know about.

You stop chasing a group chat for a number. The kitchen gets a real one. See the RSVP page.

Working with a planner

Bring yours. We like planners.

That is not the standard answer on this stretch & planners know it. Plenty of rooms treat an outside planner as a threat — they want the client to themselves, they slow-walk the site visit, and the floor plan turns up two days before the event.

We work the other way round. Deal with us direct. Dimensions, load-in, power, ceiling heights, the AV spec & what the kitchen can genuinely execute — ask early and get real answers, not a brochure. Walk the building whenever you want. We will run your timeline, not ours.

Corporate, wedding, mitzvah, celebration of life, fundraiser, showcase — any occasion, any size, seven days a week. Whether the client found us or you did.

Before you book

The first floor is wheelchair accessible, restrooms included. The Loft is second floor with no elevator — but there is a stair-climbing chair and staff trained to use it. That is not the same as step-free access and it has to be arranged in advance, so if anyone in your party needs it, tell us when you book — not on the day — and we will either have it ready or build the night on the first floor around them.

We would rather lose a booking than have somebody arrive and find out they cannot get upstairs.

Questions

How far out should I book?

Peak Friday & Saturday dates in November & December go first — three to six months is normal. Weekdays & daytime, often much less. Send the date and we will tell you straight.

What is the guest minimum?

Twenty, for any room — the Lounge included. Looser than that, call us & we will hold you tables with no contract at all.

Can I use my own event planner?

Yes, and we would rather you did than not. Your planner deals with us direct — dimensions, load-in, power, AV, kitchen — and we run their timeline. Outside vendors for flowers, photography, décor, rentals & entertainment are welcome too. The kitchen & the bar stay ours.

Can I bring my own caterer?

No — the kitchen is ours & it is a big part of why the night works. Dietary needs, cultural menus & specific requests we will absolutely build around.

Is the whole building accessible?

The first floor is fully accessible, restrooms included. The Loft is second floor with no elevator, though there is a stair-climbing chair if we know ahead. Tell us early if that matters.

What do you need to hold a date?

The date, a rough headcount & a twenty-five percent deposit. That is what takes the date off the calendar — until it clears, the date is still open to anyone else who asks.