HOW IT WORKS
1: Choose A Concept
Here you'll see three different restaurant concepts to choose from. You have the choice of picking from one of these three concepts or asking us to curate a menu especially for you!
2: Contact Us
You can contact us here, on Instagram @nahospitality or email info@nahospitality.com. Let us know what restaurant concept you are interested in and we can work through the details of guest counts, dietary restrictions and any menu modifications you desire.
3: Hosting Your Party
The day of your event we will arrive on site a few hours early to set up the kitchen and dining area. We bring all of our food prepared ready for final assembly and cooking so you don't have to worry about storage or lengthly prep time in your home kitchen. We also can bring plateware, silverware, glassware and table linens if you choose. If you feel like breaking out your grandmother's fine bone china, we are happy to use that as well!
4: Don't Worry About the Clean Up!
After your dinner is finished we will clean up your kitchen as if we were never there.
FAQs
How does pricing work?
Pricing starts at $175 per person for a chef to come into your home cook and serve your dinner, not including gratuity. Our concepts have various pricing, and we are able to work with you to get you the dishes you want for the best value. Once your party is booked and your menu is set, we ask for a 20% nonrefundable deposit to hold your date that will be used towards the total of your event. We take all payment types, credit cards are subject to an additional processing fee.
I live in the suburbs, are you able to travel?
YES! We are happy to service you anywhere. Our primary markets include the New York tristate area (NY, NJ, PA, CT) and the Chicagoland area (including WI, IN). Our kitchen facilities are located in Brooklyn and the North side of Chicago and depending on the distance of your party it may be subject to an additional transport fee.
I want to have a cocktail party with small bites, are you able to help?
Yes, we are happy to work out a menu specific for your needs. Whether a cocktail party with passed hors d'oeuvres or a buffet spread for your family holiday party, we can accommodate gatherings of various sizes and offerings.
Do you supply alcohol or beverage offerings?
We do not currently have a liquor license so we do not supply any alcohol. However, we are happy to service any wines from your private collection, and mix any cocktails. If you are looking for specific cocktails ahead of time let us know so we can make sure you have all the appropriate supplies and ingredients. Looking for special wines? Inquire with us and we may be able to connect you with a sommelier or trusted vendor in your area.
I would like additional staff to help service a party at my house, can you supply a team?
After over two decades of collective hospitality industry experience we have a deep network of service staff, bartenders, and sommeliers and we are happy to help coordinate any additional staff you may want for hosting your event.
ABOUT
Chef Eric Safin
Eric Safin is an eminent New York chef, who brings over a decade of high level experience to NA Hospitality. Career highlights include working as a saucier under Jean Georges when he received his famous 4 star New York Times review in 2014, and retaining a Michelin star in 2016 as the Chef of ZZ’s Clam Bar. In 2017 Eric worked with chefs Mario Carbone and Rich Torrisi to develop and launch The Pool and The Grill Rooms at the landmarked Seagram Building in Manhattan. Most recently Eric opened Restaurant Veronika as the Chef de Cuisine, where he worked diligently alongside Stephen Starr and Executive Chef Robert Aikens to deliver a world class dining experience. In his free time Eric enjoys gardening on his rooftop terrace and exploring New York City.
Chef Ian Rusnak
Ian Rusnak is a talented young chef who has worked in many prominent kitchens in both Chicago and New York City. Ian distinguished himself behind the line at Blackbird, NoMI, Restaurant Marc Forgione, Carbone and ZZ’s Clam Bar. Ian’s experience includes time under Chef Christian Delouvrier, and working in kitchens with accolades such as Michelin Stars, James Beard Awards, and three-star reviews from the Chicago Tribune. As Culinary Director at Hogsalt, Ian worked on product development, branding, project management and operational oversight of multiple units. During his tenure, the group opened two new restaurants, 4 Charles Prime Rib and Bavette’s Steakhouse and Bar. He was previously Director of Back of House Operations for Quality Branded, a New York based restaurant group, focusing on culinary development and lending operational supervision to the group’s restaurants.