March 03, 2017
And To Think It Happened On Dobbin Street
Leslie Cross, Director of Sales + Operations at Dobbin Street — a luxury wedding venue in Williamsburg — on how to plan the stone fox wedding of your dreams.
How far in advance should a bride secure her venue?
About a year and half in advance if the date is very important. With that being said, I've also had clients put together a wedding in under three months and it was absolutely beautiful.
What should a bride and groom look for when choosing a venue?
I would say a venue that speaks to their tastes. Most couples know when they arrive at Dobbin St if it is right for them.
What are the advantages of getting married in an open space venue vs a hotel?
Besides being your own space that you do not share with hotel guests, you have more options to personalize everything from the decor, the music and the food.
How should a bride go about booking vendors?
I always recommend checking the websites of our preferred vendors. If you like their style, reach out for pricing and go from there.
What has made some of the wedding you've coordinated incredibly beautiful and meaningful?
It's all about the couple! I've seen couples go over the top in every way and have an amazing time and I've also seen couples keep it more simple and have an amazing time.
What happens if it's raining on the day of the rooftop wedding?
We work with a great tenting company that will tent our roof for a very affordable price. In fact even with the additional tenting costs, we are still competitively priced.
Advantages and disadvantages of getting married in summer versus winter?
Summer is fantastic for our Nordic inspired rooftop terrace and leafy green hidden courtyard. Winter is beautiful in our main space with Muuto Pendant lights and Soren Rose Chandeliers that dim to create a romantic feel.
Family style versus plated food? What are some of your popular menu items for winter weddings?
Plated is very traditional. Family style is fun, promotes conversation amongst guests. Buffet is great as well, as guests have the opportunity to move about and choose what they want on their plate. We are seeing a big trend with "Floating Dinners" — passed hor d'oeuvres and the opportunity to sit and eat — but without a structured sit down.