New York Magazine

"We looked at Midtown Loft, but it was too small for our 116 guests. Westside Loft wasn’t as nice. Studio 450 was newer, had river views, a terrace, and a well-equipped kitchen. We divided the downstairs space in half: On one side of a divider we had the ceremony overlooking the Hudson; on the other we set up dinner. When everyone went to the roof for cocktails, the divider was removed."

"My father-in-law made our chuppa. When we found out our florist was going to charge $60 for the flower pedestals, Daniel and I went out to Michael’s and bought two for $10 each."

"I spoke with a lot of caterers before booking ours. I was impressed with Marcey Brownstein, but she required double the staff. What Yen offered was comparable, but for a third less."

"We had a top-shelf open bar and a signature cocktail. We should’ve instructed the bartenders not to open bottles unless asked. It’s ridiculous—we have so many leftover half-bottles of whiskey under our bed!"

"As the caterer was setting up the tables, she noticed that we were one centerpiece short. Daniel had to make an emergency run to the flower district."

"We had a small cake to cut, and served 100 red-velvet and vanilla cupcakes. I regret not paying attention to the design of the cupcakes. They were delicious, but they looked like boobs."

"We got the cheapest everything from Classic Party Rentals. I should have confirmed all the prices in writing, though. I picked one fabric and confirmed the cost verbally, only to find out that what I had ordered was astronomically priced."

"My dress was a sample. When I found the veil I wanted, I called six bridal salons to see who’d give it to me the cheapest. I’m glad I paid a professional to do my makeup, because I slept about two hours the night before, but you couldn’t see my dark circles."

"We couldn’t afford a band. Our D.J. spun the ceremony, cocktail, and reception music. He did a great job."

"After an hour-and-a-half of cocktails, we had a three-course dinner for $108 per person. We did a chilled spring-pea soup, sea bass with a scallion- maple glaze, and beef and asparagus."