Finally! I have had a chance to sit down and write review about this place! Be prepared because this is going to be a book!
First, my new husband and I have been going to this restaurant for years and we've eaten in every one of their restaurants.
Second, that is why we chose it for our wedding this past July 3rd (a Thursday night!). The staff were alway so nice to us and we got to know them the more we went in. We also have a 5 yr old son, who they always go out of their way to help me with, because he is SO picky.
So, we originally thought to do a destination wedding but I don't know why everyone thinks that's easy because it was a nightmare starting off, so we scratched that. The Madison was my 2nd and only other choice. I did not look at any other venues. We happened to be in there for dinner and I did not make an appointment, but I asked if there was anyone that I could talk to about a wedding. Thats when I met Kerri. I. Love. Her. I did not know at the time that I was her "first' client that she was showing the venue to, and she didn't seem like a rookie at all. After talking to her, I set up an appointment with Jessica.
I. Love. Her. Too. HA! I was thinking a small wedding, maybe 80 ppl. Cocktail party. Beer and wine only. Yada yada. Well, months later, after getting a guest list together for me and my man, it was at 185 people. Yikes. I called Jess and told her I was sorry but I was about to be that bride that stressed out. Jess and Kerri were awesome and probably laughed at me a lot because I'm crazy. Well, hopefully laughed at me, and didn't think I was bridezillaish. Fine line I'm sure.
Anywho, 170 people replied yes. I made my own decorations with the help of some friends (and libations). It was a rustic theme with lots of cedar, cut wooden logs, lace and burlap.
I stuck with the cocktail party, because I did not want to write out seating. 3 food stations, passed hors d'oeuvres (tomato soup shooters with mini grilled cheese, duck on a cloud, risotto, mini steaks w caramelized onions and gruyere cheese on crostini (?) , and some more deliciousness, etc....), and we switched the beer and wine to a full bar. We met Diane when we did our food tasting. Did I tell you? I. Love. Her. The food was ah-mazing. And there was so much of it I couldn't believe there was still more to come at one pt. YUMMMMM!
Our dessert table set up w 4 different flavors of mini cupcakes (to go with the small bites theme) from a pastry chef that they recommended (and a great recommendation at that for Kristin Corridori!!) After, when everyone was feeling the mood, the Madison brought out pizzas and cheesesteaks. Sweet!! Kerri even brought me a cheesesteak off to the side, because I nibbled a little bit, but was starving. My photographer snapped a pretty classy pic of me tearing into it.
Tyler and Sam were our bartenders, and we actually got to know them a bit from going there, so I was so real-llly happy when I saw them working my wedding. Love. Them.
A few side notes. They suggested I go in on Wednesday to set up the venue. Since it was a holiday week and the wedding was on a Thursday, thank God I was able to do that. Once we had everything out. I could not believe how bare it looked! Jessica looked at me and told me she'd help me! She's awesome. Her eye for detail is nothing that can be taught. She sent me home and told me she'd take care of everything. When I walked in the next morning, I could not believe what she had done. It looked better than I could've imagined. She's a genius. And I have no idea where she got all of the extra things but it was perfect.
To this day, when we talk to our friends and families and the wedding comes up, they rave about the food and decorations. And that makes me really happy, because it was a cocktail reception and I wanted everyone full and happy.
With all of that being written, I could not have asked for a better wedding day because of Jess, Kerri, Diane, Tyler (who's an incredibly talented singer), Sam and the rest of the staff at the Madison. Thank you all, and I'm so thankful to have you all as friends now. read more