After attending the party of a friend, I was a fan. Not only is the food delicious and beautifully presented, but the chef is a warm and generous person. The wait staff was also professional and excellent. The high quality of the whole package is not reflected in the prices. The prices are shockingly reasonable.

When Omar learned that we were having a grand opening event for the Venice Heritage Museum, he did not hesitate to help us out and sponsored the event with a gorgeous spread for our VIP reception. I will definitely be calling Omar to cater one of my own parties, in the future. He is the best!

The best food service for events in Los Angeles.

David’s Catering is phenomenal. We had come to know owner David Sutton from various events that he catered, and we just knew that we needed to hire him and his incredible (and kind) team for our wedding. He met with us a few times to perfect our menu. David accepted the challenge to help us recreate some of our favorite vegetarian meals from some of our favorite spots around Los Angeles. He took such great care in crafting these dishes so our wedding menu was just as we desired and was so delicious as well. It helped that we had a three-day celebration so David’s culinary creativity and artistry had even more time to shine. DCLA went above and beyond with every detail to make our wedding marvelous. I am not sure how it happened, but we have very few pictures of the actual food because it was spectacular; people were having such a good time and enjoying the food way too much, I guess. A well-earned FIVE stars!


A selection of our menu items

HORS d’ OEUVRES
Cucumber Cup with Mango and Jicama Salsa, Mini Pupusa with Salvadorian Red Sauce, Mini Indian Samosas with dipping sauce, Grilled Cheese Sandwich with imported Sharp Aged Cheddar Cheese and Tart Green Apple Slices, and Fried Green Tomato Sliders with French Style Remoulade Sauce and David’s homemade Bread & Butter Pickles

SPECIALTY DRINK
Avocolada Smoothie

SALADS
Baby Spinach with candied kumquats and pecans, Mixed greens with Manchego cheese, green apple, Shields’ dates, and balsamic vinaigrette, and Israeli couscous with fresh mint and citrus juices from orange and grapefruit

SIDES
Asparagus Spears with Rosemary and Goat Cheese and Small Roasted Potatoes with Root Vegetables

ENTRÉES
Mushroom Risotto and Sage and Sweet Potato Gnocchi:

DESSERT BAR
Persimmon Pudding (a family recipe), and David’s famous Macaroons

TACO BAR (from first night event)
Jackfruit Carnitas with BBQ Sauce, Butternut Squash & Sautéed Mushrooms, Omar’s Homemade Mole, Tempura Squash Blossom filled with Mexican Cheese and Spices, and Fresh Pineapple Agua Fresca