"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."
The Cocktail Hour
"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 ridiculousówe have so many leftover half-bottles of whiskey under our bed!"
The Tabletop & Décor
"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."
The Cake & Dessert
"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."