Catering & Weddings
Big moments deserve food with a point of view.
Weddings, estates, celebrations, and large-format events — intimate plated dinners to shared tables, live stations, and nights that keep moving.
Catering & Weddings
Weddings, estates, celebrations, and large-format events — intimate plated dinners to shared tables, live stations, and nights that keep moving.
The Difference
Most event food is designed around one question: how do we get all these plates out? We start with a different one: what should people be excited to eat?
Then we build the format around the answer — passed bites, handrolls made to order, long-table feasts, carving moments, late-night food when the room isn’t ready to stop.
Where We Gather
Intimate Dinners
Supper clubs, tasting menus, dinners worth remembering.
Arts District, LA
Our Arts District home base and its world-class kitchen.
Hidden Farm LA
Fire, season, and one long table overlooking Los Angeles.
Explore the Farm
LA · SF · NY
Pop-ups and residencies across LA, SF & NY.
Ticketed & Live
HOT PLATE, RAVEMAKASE, and chef collaborations.
Activations
Launches, campaigns, corporate hospitality.
The Rosalynn Signature
A progression of individual and shared courses built around seasonality, texture, contrast, and the flavors that define Rosalynn.
Structured enough to feel special.
Relaxed enough for the table to stay alive.
No Holding Back
The most ambitious expression of the Rosalynn kitchen.
Built for the nights when the menu should go further: exceptional seafood, uni, caviar, wagyu, truffles, specialty ingredients, deeper technique, and dishes created specifically for the occasion.
The Generous Table
Large-format dishes arrive at the center of the table and turn dinner into what it should be:
generous, social, a little loud, and worth reaching across someone for.
Built for weddings, birthdays, family gatherings, and celebrations where the energy matters as much as the seating chart.
Minimum booking $2,500. Off-site events carry an additional fee based on distance.
“Named one of the Best Supper Clubs in the World.” — Business Traveller
Featured by the Los Angeles Times and Forbes.
The Work
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The Ingredients
We build menus around exceptional seafood, seasonal California produce, uni, caviar, wagyu — ingredients the chef team wants to build a whole dish around. Some need days of preparation. Some need fire. Sometimes the right answer is great fish, aged shoyu, and restraint.
The ingredient decides.
Curious how it tastes? Asian Avant-Garde — bold Asian flavors, California ingredients, French technique.
Weddings
There is no Rosalynn wedding menu that everyone has to choose from.
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Wedding. Estate. Rooftop. Warehouse. Twenty people or two hundred.
A date, a guest count, and an idea are enough — three quick questions and we’ll take it from there.