Pier Sixty

Our team is as divers as the clients we proudly served. We are better and stronger by the diversity in our team and our people are encouraged to be who they truly are in order to provide the best service to our clients.

We have an incredible Culinary Experience in place for our events and clients to enjoy. Our menu is local, seasonal up to date twice a year in order to be on trend and resources availability. To learn more please visit our website: https://piersixty.com/food/

Our on site Audio Visual Partner is KVL For assistance, please contact Nuno Ferreira at : (212) 336-6006 | M: (908) 868-7819 or [email protected]

AIR FILTRATION AND VENTILATION All AC units have been outfitted with MERV13 filters for safety, as well as enhanced fresh air circulation. PIER SIXTY'S HEALTH & SAFETY PROTOCOLS Safety first. Always. We are dedicated to ensuring a safe environment for you and your guests, from load-in to culinary preparation to event flow. Upon request, we are glad to share our detailed safety protocols, based on current city and state regulations.

Parking is operated by North River Property Parking Co. Parking Services are available based on availability and it may be hosted by the organizer or drivers pay upon departure. Valet parking may be arranged for $900 for up to 3 Valet Parkers, plus parking rates. https://www.chelseapiers.com/also-at-the-piers/parking/ For Directions and transportation please visit: https://piersixty.com/visit/

All Banquet Lumber such as round/cocktail/high/registration/classroom tables, bars, buffets, risers for staging, easels, 30 different colors of linens, votive candles, podiums, etc.

As per contract. Please do not hesitate to ask for more details.

Street level, no elevators or steps to take.

Street level, covered access, no matter what the weather is like outside, guests exit their cars and are under a roof and right at the door of our venue. No elevators to take, steps, or turns. The entire venue is dedicated to one event at a time.

We are happy to receive packages up to 3 days before the event and store them complimentary. Depending on the use of the space and the venue, some areas may be used as storage.

Included in the price, unless that there is an extensive amount of trash produce for the event or set up/breakdown day. Please discuss with your event manager.

We have all permits and Insurance policies needed. They are available upon request as well.

Kitchen Recycling Program on all recyclable items; cardboard bailed, glass, plastic, metal Fryer Oil recycle pick-up Food Composting program; all organic waste, up to 1,200lbs a day, is sorted and processed “naturally” in this machine, preventing it from being trucked and filling a land fill Greenware for our staff Family Meal; reusable/non-disposable #5 grade recycled utensils & plates Refrigerator compressors and fans turn off when holding temperature is safe. Facility HVAC management; occupied and unoccupied settings, efficiency (garage door seals, improved insulation) LED light replacement for all lights; including fluorescents Lighting schedules; turning the lights off when not in room Service Partnering and actively sourcing Sustainable and Environmentally Responsible Vendors on our largest consumption items; for example Baldor and Lobster Place Larger 1L soda bottles at bars to reduce plastic Filtered tap water and pitchers for table service to guests

Special Rates are offered to Non-Profit organizations.