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Services - Eats By E

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Gluten-free catering

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Veggie Skewers
Camila V.

I can't say enough great things about Chef Eric and Eats By E. I was searching for a caterer in the Bay Area from the underrepresented community for my company's Launch Party, and I'm so lucky I stumbled upon Eats by E and that they were available for the event. As a Filipino- American myself, I wanted to showcase Filipino food and Chef Eric was able to craft the perfect small bites menu for 100 guest and worked with my budget. They even provided compostable napkins and utensils which aligned with my company's sustainable mission. The guests enjoyed the palabok-style deviled eggs, crispy lumpia, chicken skewers with vegetarian options that were equally as tasty as well! The charred peppers and baby bella's with sweet and savory adobo glaze was my favorite. Chef Eric even brought his blow torch to make sure these came out fresh and warm as they were brought out. I mentioned that I was hoping to provide ube ice cream for my guests as well and Chef Eric was able to connect me with Magnolia who became a sponsor and provided ube ice cream for my guests which was a huge hit. I received so many complements from my friends and family that the food was delicious, and many have asked for Chef Eric's information that they may hire Eats by E as well and they have my full support. I will definitely be hiring Eats by E again for my next gathering. I can only imagine what other delicious treats are in store for the next one. Thank you Chef Eric!

Eric demonstrates how to make lumpia
Nicole P.

First of all....Eric is a gem. He's incredibly easy going, talented, professional, friendly and organized. I had an idea to do an interactive lumpia rolling with Eric because I did it with a Yelp event. Eric was totally up for it. It turned out to be so fun with our guests. Eric worked closely with me and giving me lots of ideas and suggestions in working on the menu for our dinner party. The day of the event he and Carlos arrived, early, prepared and ready to start cooking. The food was served family style and our guests loved it. Eric spoke about the food and the Inspiration and history of the dishes. Every single dish was AMAZING! Half of our guests were Filipino and they agreed....off the hook! We can not wait to have Eric back or go to a pop up event!!!! Carlos and a Eric left my kitchen as they found it. Everything was picked up and cleaned up. Thank you for making such an enjoyable meal!!

Chef Eric really outdoes himself with every event he does, regardless of whether it's his own pop up or he collaborates with you for your own private event. He takes the time to sit down and curate a meaningful menu. Each time we have an Eats by E meal, we make it a point to bring in a new guest because we want to share the love and have them experience what we do: not just the fresh and delicious flavors of each dish, but the stories and journey behind the creation of each one. My husband and I always say that Chef Eric is a staple of all our milestone events, and we plan for that to continue for years to come.

Joyce Z.

I was disappointed to miss Cheryl's Eats by E UYE popup so I vowed then to eventually try Chef Eric Pascual's food for myself. Cooking from his heart based on his Filipino roots and summers in Hawai`i, his Hawai`i, a Culinary Crossroads menu is the perfect fusion - http://aroundthebayandaway.blogspot.com/2019/06/eats-by-e-recipe-for-success.html Add in a small "talk story"/background by Lanai to introduce each course starting with the traditional Ahi Poke followed by plate after tasty plate of Ginger Chicken, Mochiko Chicken Katsu, Braised Short Rib Kalbi, Salmon Sinigang, and finishing with the Pineapple Bibingka, you feel like you are sitting in their homes enjoying this special feast prepared with love and aloha. Just like Hawai`i, you do not leave hungry as we got another taste of our favorite dishes, the ahi poke for me and the mochiko chicken katsu for him. This collaboration with Chef Jude Bautista Jr whose previous experience include International Smoke and Chef Lanai Tabura, winner of Food Network's Great Food Truck Race is a winner. Call it the trifecta of perfection, a recipe for success or the best consolation ever for missing that UYE. With both the ahi poke and the mochiko chicken katsu on the menu, I have my eye on Summer in Hawai`i, a Hawaiian Filipino inspired dinner next.

Chef Eric (1/2018)
Cheryl M.

This is my 3rd event with Chef Eric but this time I was the coordinator of this private UYE. Unfortunately, the only way to get his delicious food is to attend a Feastly event where u dine with strangers...not an issue but why not enjoy with friends, family and fellow Yelpers?! As you can tell, I really enjoy Eric's food as he has a creative approach to Filipino-fusion cooking. My sister and I first discovered him about 5 years ago when he was cooking and worked with the Lumpia Company from a space in the Dogpatch and loft in the Mission District in San Francisco Recently learned he is cooking and hosting private events in Berkeley which is super convenient and knew I had to plan something! Eric, the owner/chef was so easy to work with, super accommodating and responsive. He provided options for a menu (including vegetarian options) and had Yelp buddy, Hazel 'give the ok' on the menu as she knows good food! Event is a 2-hour dining experience and limited to 30 guests which is a good number for the space...that evening some dishes were repeat items (not complaining!) but the new dish was the oxtail and rice with an accompaniment of Filipino sautéed shrimp paste (binagoongan). I was a little hesitant and was told to use sparingly but once I had a taste I put one big heaping on this dish ....delicious and not the overly fragrant, fermented shrimp paste I'm familiar with Southeast Asian cooking...potent stuff! The other new dish for me, was the seasonal vegetables (ginataan) with lemongrass, ginger, garlic coconut cream and that wonderful shrimp paste...that's one way to get me to eat my veggies! Wonderful! It was definitely a nice addition to the menu as Filipino Food can be meat and fried food heavy. Eric is great with balancing your menu choices so it doesn't become one dimensional but with different flavors, textures. Located in Rocket Rescue Restaurant supply on Seventh Street in Berkeley with plenty of lot parking....HIGHLY recommend hosting a private event with Eats by E...my first time coordinating a UYE and definitely not my last! You will not leave hungry which happens with most tasting menus...not Eats by E...you will leave satisfyingly, comfortably full :) Thanks Chef Eric and crew for a wonderful meal and dining experience!

Edna G.

As a Pinay, this food was pretty darn good!! I have changed my mind on fancy Filipino food! lol I have tried fancy Filipino food before but it was not my cup of tea. Eric's dishes were all great and having my hubby give his ok for these dishes means it's top notch! My hubby is a good Filipino cook so it's hard to impress him. ;-) Same with my bro-in-law! Food served was Filipino Hawaiian inspired dishes. The place was hard to find as it's a small open kitchen and could not even find the number of the location. It's right next to the kids gym. I could not name one dish as my favorite as all the dishes were really good! The first dish that came out was a unique version of a shrimp lumpia but like a crab rangoon. The calamansi citrus arugula salad was very flavorful. I am wanted more! The braised bistek was very soft and sauce delish! The Kare Kare with their homemade bagoong was delish. The turmeric garlic rice in it was very good. I just wish there was more peanut sauce like how we have in our homemade version! Hehe... the Ube bibinka was very moist and it came with coconut ice cream! Even after all the dishes came out, he still made us veggie lumpia's he had extra of and gave us his extra Ube bibinkas! Eric is off the hook! You must hire him for a private event! Will definitely come back to eat at 'Eats by E'! I totally recommend this chef and his staff! Maybe, in the future have a private party for a special occasion. [23/100]

Dagat: 4-Course Seafood Dinner ($38) - Salted Raspberry Bibingka
Elena N.

Posting a review I wrote back on 6/3/2017 as it really belongs here... A group of my friends and I got together and decided to try a Feastly dinner on Wednesday, May 24th at 7pm. We all bought our tickets about a week prior for the following dinner from Chef Eric P. Dagat: 4-Course Seafood Dinner ($38) *Shrimp Lumpia: Butterflied shrimp stuffed with a creamy herb-infused cheese spread, wrapped in a pastry shell then fried *Salad: Organic mix greens, red cabbage, sliced radishes, fried scallions, crushed roasted garlic peanuts, and coconut/garlic croutons with a calamasi and honey vinaigrette *Ginataan na Alimasag at Hipon: Dungeness crab and shrimp stewed with garlic, ginger, lemongrass, birdseye chili, pepper, bagoong (salted shrimp paste), and young jackfruit, Served with crab fat fried rice *Salted Raspberry Bibingka: A lightly sweet, moist cake made with rice flour, raspberries, honey, and coconut milk, Served with toasted coconut ice cream and finished with salted raspberry caramel and Ilocano asin (sea salt from the Philippines) *Cocktail pairing: Calamansi Whiskey Sour (+$10) Yum! My mouth is watering just recapping this menu. I loved the main. That sauce with the rice and green beans. So good and comforting. I actually asked for seconds on this as I couldn't get enough of it. Everyone involved in the pop up was great. They made sure everyone was having a good time and left satisfied. (At the end of the meal, they offered seconds on any course as they didn't want anyone to leave hungry.) The event was BYOW, so a friend brought six bottles of wine for our party of six. The entire experience was fun and very affordable. With the fees, my ticket ended up being $41.80. (I tipped $20 in cash afterwards.) We all had such a great time, we want to do another Feastly dinner. Especially with that BYOW! Such an awesome night.

Server delivering the Beef Ribeye Bibimbap
Pete T.

Amazing experience working with Chef Eric. I hosted a pop up dinner event at my home and had the most wonderful experience planning, preparing, and executing the event. He was easy to work with. The dinner followed a theme of all the dishes and history that brought those foods to Hawaii. The food was well designed combined with the creative, carefully curated menu. The menu consisted of pleasing textures, visual stimulation, and layers of flavor: Ahi Poke (sashimi-grade tuna, shoyo, ginger, hawaiian sea salt, toasted, sesame oil, and onions), Shrimp Lumpia (butterflied shrimp, garlic, scallion, chive crema, sweet savory chili sauce), Cold Ginger Noodles (thin noodles, ginger/scallion, truffle oil, served w/ slow cooked and glazed char siu pork belly), Mochiko Chicken Katsu (chicken thighs marinated in shoyu, mochiki rice flour, ginger, garlic, brown sugar and honey, then coated in panko break crumbs and fried to a crisp, shredded cabbage salad), Beef Ribeye Bibimbap (thinly sliced marinated beef ribeye, steamed rice, gochujang, banchan of pickled dailon/radish, cucumbers, carrots, and kim chee), and Pineapple & Lychee Upside Down Bibingka (haupia whipped cream, toasted coconut, pineapple/lychee puree. Chef Eric excels in creating foods that excites all of your senses in a refreshingly creative interpretation of his own heritage and the Asian/Pacific influence he has thoughtfully integrated in all his dishes. Everything was melt in your mouth consistency. Chef Eric and his team clearly created a night of pure indulgence. Book him today!

Shrimp Lumpia (with cream cheese inside) is great!
Hazel C.

Having grown up in the midst of Filipino cooks extraordinaire--my parents, aunts, uncles and grandparents--I know what good Filipino food tastes like. I can unequivocally tell you that Chef Eric's Filipino food is the real thing. It's quintessentially Filipino, but refined, elevated. His food is not just beautiful, but also delicious. I've been to three of his events--a 6 course meal, a Kamayan collab with AC Boral from LA, and a Taco Tuesday night. All three were wonderful! Some of my favorite dishes from those events were the Ginataang Gulay (a vegetable stew in coconut milk), Shrimp Lumpia, Kare-Kare (oxtails and veggies in a peanut sauce with sautéed shrimp paste), and his amazing desserts with Ube and Bibingka. If you get a chance to try his Bibingka Churros, do it! It's heavenly! All the events I've been to have been held in his 7th St venue. It's next to Rocket Restaurant Supply and a stone's throw from Berkeley Bowl West. My husband and I usually get a bottle of wine from Berkeley Bowl to go with our dinner. I highly recommend his dinners if you've never had Filipino food before. I don't think you can do better in the East Bay!

The so thoughtfully curated menu paying homage to the different waves of immigrant workers during Hawai'i plantation era.
Danielle W.

My hula sister and I were fortunate enough to attend one of the two back to back sold out evenings that Chef Eric Pascual and Lanai Tabura hosted for Hawaii: A Culinary Crossroads this spring and we were absolutely blown away by their pop-up dining experience! The amount of care and consideration that went into this event is greatly reflected in the delicious flavors and personal storytelling by both Eric and Lanai. I can't recommend Chef Eric enough whether for private event, pop-up event or interactive cooking experience.. he truly has the trifecta: passion, professionalism and culinary flair!

Filipino inspired 6 course meal 3/1/19
Kristine F.

Wow, Chef Eric & staff! You present Filipino food so beautifully! I was skeptical about attending a 6 course Filipino cuisine inspired meal (and for $55+tip) when I could just eat home cooking. Cheryl invited me to the 3/1 event and I thought, I'd finally get to meet some fellow Elites and more cool new people! It was a bit of a struggle finding the exact location, no "Eats by E" sign but rather "Rocket" next to the Kids Gym. *BYOB and BYOW, no hard liquor. Perks of sitting right in front of the open kitchen: We got served first, had the best view of plating/food prep, and could easily take photos while asking Chef & staff questions! They truly appreciate our patronage. We started off with two crisp shrimp lumpias topped with a bit of greens and drizzle of sweet chili sauce in the cutest bamboo square paper bowls. Next came the arugula salad dressed in a calamansi-sesame vinaigrette, hint of fish sauce. We waited in anticipation for the kare kare: peanut infused stew with oxtail meat (no bones), roasted veggies (including blow torched bok choy!), yellow turmeric infused garlic rice, and fresh bagoong (shrimp paste). I dipped my spoon in for a taste; oh, that's kare kare alright! No quick Skippy PB here. Portion was small but mighty tasty! I took a 4 second video of staff plating the cream foundation (haha sounds like makeup) for bistek: 5 hour braised short rib, calamansi, ginger, soy sauce, caramelized onions & veggies. It wasn't until they brought out a large bowl of that garlic turmeric rice did I feel like it was an actual Filipino meal. Make way for the shareable guinataan gulay! Mixed roasted veggies coated in coconut cream, with lemongrass, ginger & garlic. Oh my word. Those veggies were out of this world delicious! Roasted to perfection and that cream ahhhh. Note: my dining companions noticed they forgot my calamansi halve for the bistek and staff brought out an entire ramekin filled with them. Thank you! Last but not least: my favorite part of the night tied with the coconut veggies-- dessert! Ube bibingka (purple yam infused coconut rice cake) with coconut ice cream & sprinkled flakes. Chilled creamy ice cream paired with warm, top toasted rice cake was absolutely divine! I savored every moment of this. Just when we thought our bellies couldn't handle anymore, Chef Eric whipped out newly fried veggie lumpia x2 and more of that pillowy soft ube bibingka as a dining encore! What a wonderful experience experiencing Filipino cuisine in a new light with Chef E sharing his story and passion for cooking! Special shout outs to Chef E & his excellent staff, Cheryl for hosting, Jade Chocolates for the treats, and Yelp friends Edna, Hazel, Ann, Stan, and Al! Tasting dinners can get expensive, but try it out at least once.

Kare kare, comforting!
Suzette C.

I was raised on the same familiar spread of food that my parents grew up with in the Philippines. That being said the ten year younger self would have never thought the present Suzette would have a Filipino Hawaiian inspired six meal course and love it. We all had the following. Shrimp lumpia- Often times I find shrimp is overcooked when dining, but not here. Bite by bite it was savory without that heavy feel on your fingers and stomach! Salad- If only I had that capability of a chef to somehow recreate what I had and tried. This refreshing salad was perfect in every way with it's mixed greens, radishes, tomatoes, crispy garlic/shallots, and calamansi sesame vinaigrette. I would have this with my meals of lunch and dinner a few times a week if I could! Giantaang gulay- The roasted vegetables with lemongrass, ginger, garlic, and coconut cream together was just delicious. One could have this all on its own and be happy! Kare kare- How could you not be pleased with this classic. A dish of well cooked meat and peanut infused stock to comfort any person's spirit. The flavors had me reminiscing of kindred gatherings. Braised bristek- The appetizing 5+ hour braised short ribs were fork to the touch tender. More please! Ube bibingka- This was the prettiest bibingka I ever did see! Accompanied with coconut ice cream this light dessert was the right note to play at the end of the evening. Chef Eric himself was soft spoken and had such a humble demeanor. His staff were also very friendly and well organized for each transition of the courses. I look forward to when I can have another opportunity to have his cuisine. From photographs his mochiko chicken katsu, balatong, butternut squash laing, and dungeness crab stew looks incredible! In a world of different styles of cooking I would recommend trying Chef Eric's.

Chef Eric working some magic and making ube haupia
John B.

It would be wrong for me to start off with anything but thank you to Chef Eric and his crew for fantastic dining experience! My dining companion and I left his pop up restaurant very impressed...and also very full! Maraming salamat! Menus rotate every few months and there are always several dining experiences to choose from. If that doesn't make any sense, just find him on Feastly and you'll see what I mean. The chef's cooking style is heavily influenced by his Filipino culture, his upbringing in Hawaii, and his travels/experiences and this is immediately evident by just glancing at the different dining experiences he has scheduled. One can find Filipino/Peruvian inspired dinners, Filipino Taco Tuesdays, and Hawaiian-style brunches. All of them come an undeniable passion for cooking and a story of what inspired Chef Eric to create that menu. We attended the Summer In Hawaii dining experience - a dinner influenced by childhood summers spent at his grandparents' place in in an area called Moanalua Valley. Here is what we had... -Ahi Tuna Poke: Wild-caught and sashimi-grade Hawaiian bigeye tuna cubed then seasoned with Hawaiian salt with chili, onions, sesame oil, soy sauce, garlic, and ginger. The fish was so fresh that is was swimming around in Hawaii not too long before the dinner. I appreciated the fact I could taste all of the ingredients and nothing was too overpowering. - Chicken Lumpia Shanghai: Made with ground chicken and julienned vegetables. If you've ever been to a filipino party, the lumpia is normally the first item that gets finished. It's basically a filipino eggroll. It's a crowdpleaser. Chef Eric's wasn't any different. Moist on the inside and crispy on the outside. So good! -Adobo Loco Moco: 5+ hour braised boneless beef short ribs with sautéed farmers market greens, caramelized onions, gravy made from beef stock, a sous vide slow-poached egg, and garlic rice. What in the hell? Adobo reminds me of my own family as I grew up eating the stuff. So it's always interesting trying out a new/different interpretation of that dish. It doesn't always end up as a success but Chef Eric's dish was absolutely fantastic! The broth wasn't nearly as sour as what I grew up with (seemed more like a loco moco gravy that filipino adobo), but it was still tasty and complex. That braised short rib was so soft I did not need a knife! My dining companion and I were both pleasantly surprised by that garlic fried rice. Normally part of the supporting cast, this fried rice almost outshined the main character. Anyway, this entire dish was very comforting. -Mochiko Chicken Katsu: Chicken thighs were marinated in Mochiko rice flour, soy sauce, brown sugar, honey, ginger, garlic, green onions, and peppers. The chicken pieces were then dipped in seasoned flour and panko and then fried to a crispy golden brown. Chef Eric served this with a side of 3-potato salad (purple, yukon gold, and red potatoes). That was probably the best chicken katsu I've had! The pieces were thick enough so I was not left with dry chicken. The flavor was great and I loved the texture on the outside! So crispy. His potato salad was solid so no complaints. -Ube Haupia Pie: Bottom layer of Ube (purple yam). Top layer of haupia (creamy coconut pudding) on a shortbread/coconut/graham cracker crust. Topped with macadamia and coconut. This was originally supposed to be chocolate haupia pie but Chef Eric called an audible and changed to ube last minute. This was somehow the highlight of the meal for me and I don't even like dessert! The ube shined through nicely and that coconut pudding was so light. If it was a heavy dessert, I would not have been able to finish. *After writing all this, I am now sad that I probably won't be able to have this meal again. haha* Anyway, Eric is a humble guy. We talked to him after the dinner to pick his brain. Like seriously, why was the garlic fried rice as good as it was?! He explained how it he prepared it, gave us more of that rice for the road, and even let us have the bottle of that fish sauce he used! The only blemish on the night were some judgmental comments made by other customers. Such remarks were casually thrown my way throughout the night and that's a shame considering how much effort was made to create a welcoming environment. Maybe the culture in SF changed in the time I moved away or maybe I never really noticed until now. In any case, the food was good enough for me to overlook this and I'll surely sign up for another dinner. I will just be sure to try to fit in more. Also, bring wine instead of craft beer. They seem to be a wine crowd here...

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Eric did a great job of packaging and labeling my kits for today's cooking demo. I'll write an update after dinner. Can't wait.

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Eats By E Reviews in Other Languages

Ask the Community - Eats By E

Usually what time will the restaurant open? how long is the dining experience? My friend and I have an hour to spend...

Hi there, thank you for inquiring about our events. The events are hosted at different venue locations and can last from an hour and a half up to 2 hours. Here is a link to our upcoming events:… Read more

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Review Highlights - Eats By E

I can't recommend Chef Eric enough whether for private event, pop-up event or interactive cooking experience..

Mentioned in 26 reviews

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