We don't cater.
We stage.
From a single torte at midnight to two hundred candlelit seats in a hotel ballroom.
The Transformation
Hover to reveal.
Taste with your eyes.
Every card hides the ordinary. Drag or hover to uncover what obsessive hands do to raw ingredients and empty rooms.
One strawberry
A platter of fifty
Empty ramekin
Torched to order
Blank island
Grazing wall for 80
Dark chocolate
Midnight torte
Empty ballroom
200-seat gala
Raw prep
First course
Your kitchen
Private chef delivered
White box
The Intimate Box
Off-season tables
Prix fixe for 40
Vanilla bean
Panna cotta perfection
Empty stand
Dessert tower
White plate
The finale
The Menus
Pick your scale.
We handle the rest.
Serves 1–2
The Intimate Box
For the one who deserves everything.
A lacquered keepsake box, lined in tissue the color of a first blush. Inside: two chocolate tortes with hand-piped rosettes, a pair of crème brûlées waiting to be cracked, dark-cherry macarons stacked like a small monument, and a card written the way a love letter should be — with zero restraint.
- ♥Dark Chocolate & Raspberry Torte— Hand-piped rosettes, edible gold, 72% Valrhona
- ♥Crème Brûlée Duo— Vanilla bean custard, torched at delivery
- ♥Cherry-Rose Macarons (4)— French meringue shells, cherry-rose buttercream
- ♥Chocolate-Dipped Strawberries (6)— Dark & white chocolate, hand-drizzled
Serves 6–20
The Dinner Party
For six to twenty. Intimate, but theatrical.
Your apartment becomes a set. We arrive two hours early with mise en place done, in chef whites, and leave behind a table that makes your guests photograph the food before they eat it. Three courses, all plated. Wine pairings available. The kitchen is ours for the night — you just have to show up.
- ♥First: Seared Scallop— Cauliflower purée, crispy capers, lemon beurre blanc
- ♥Main: Beef Tenderloin— Cherry-port reduction, truffle pomme purée, haricots verts
- ♥Cheese Intermezzo— Aged comté, honeycomb, candied walnuts
- ♥Dessert: Chocolate Fondant— Molten center, raspberry sorbet, spun sugar
Serves 50–200+
The Grand Gala
Fifty to two hundred. Every seat, a front row.
Hotel ballroom, corporate Valentine's night, restaurant buyout — we've done all three by 10pm on the same February 14th. Tiered dessert towers. A charcuterie cascade spilling off a marble riser. A drumline of torched brûlées, each one finished in sequence like a performance. The scale never shows. The care always does.
- ♥Grazing Wall— 8ft charcuterie cascade, marble risers, seasonal garnish
- ♥Passed Canapés (6 varieties)— Blini, tartlets, crostini — all hand-finished
- ♥Plated Dessert Station— Live torching, tiered towers, chocolate fountain
- ♥Dessert Box Favors— Mini Intimate Box for every guest to take home
From the people who know
Voices from
those we've fed.
Meredith Okafor
Private Client
Intimate Box for Two — Home Delivery
“
My husband and I had our anniversary dinner delivered to our apartment.
The crème brûlée arrived unburned — they torched it at the door. That's not catering. That's theater.
Priya Nakashima
Corporate Valentine's Gala — 180 guests
I've worked with caterers for twenty years. Amore is the first team I've seen that treats a hotel ballroom the way a set designer treats a film. Our Valentine's gala for 180 looked like a magazine shoot. Guests were photographing the food before they sat down.
Meredith Okafor
Intimate Box for Two — Home Delivery
My husband and I had our anniversary dinner delivered to our apartment. The crème brûlée arrived unburned — they torched it at the door. That's not catering. That's theater.
Santiago Reyes
Prix Fixe Outsource — 40 covers
We couldn't staff a Valentine's prix fixe in-house. Amore came in, ran a 40-cover service that my front-of-house team handled seamlessly, and the guests asked when we're doing it again. We've booked them for next year already.
7+
Valentine's Seasons
of obsessive execution
200+
Events Staged
from boxes to ballrooms
15K+
Guests Served
every plate, a performance
0
Complaints About Dessert
not a single one
“The scale never shows. The care always does.”
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