“Cupcakes and cocktail parties” is how owner Stefanie Tortorella cheerfully describes the little corner of the catering universe S&P occupies. A nod to her fashion industry buying background, a parade of stylish nibblies, simply arranged on white platters with the barest of garnish, is the culinary equivalent of a Jil Sanders runway show. One-bite bruschetta hors d’oeuvre might be topped with smashed broad bean and mint, arugula and fig, or chick pea and black olive; chilled grapes coated in triple crème brie and crushed pistachios are addictive. Tea party fancies are presented on tiered cake stands custom made from cardboard. Popular on the bride and baby circuits are a selection of pretty sandwiches—curried egg salad on small croissants, and mini–club sandwiches dressed with chipotle aïoli come to mind—followed by cupcakes with coronae of butter cream frosting.