"Most brides are dazzled by the romantic views of New York Harbor and the twinkling lights of the Brooklyn Bridge at night," says Bridgewaters' Banquet Manager Adam Weiss. "Many of today’s brides want something less traditional, and we offer a flexible space she can make her own mark on."

Choosing Your Venue
When it comes to general advice for the bride, Adam encourages you to trust your instincts. Choosing suppliers you feel you can trust is paramount. "Having confidence in your event planner lessens the stress.

"If you are going to have the ceremony off the site, you need to solve the proximity issue, so your guests can get from the ceremony to the venue. You also have to consider parking and accessibility, so your guests can come in and out easily."

Chef Chris Iverson also suggests considering personal service. "Who is going the extra step to make you feel comfortable with the space? What is available to make the party easier? What are the special touches they offer to set them above the rest?

"Everybody wants to have a wedding nobody else has done. They want a special touch that isn’t seen anywhere else."

Chris, who graduated from the French Culinary Institute and worked at the 21 Club and Alison on Dominick, likes to sit in and be an active participant in the planning meetings.

"When you choose your venue," he says, "look for people who remember that each wedding is an individual event. It's a matter of gearing the wedding to your style."

In choosing each of your suppliers, Adam also recommends getting at least three different companies and meeting with them individually. "Look for quality, references, accountability, promptness, and cost.

"Everyone has a different style. When it comes to flowers, for example, some brides want to decorate an entire room, others want wonderful clean floral arrangements."

When you look for a band or a photographer, realize that every room has its own lighting and acoustics problems. "So consider suggestions made by the on-site manager."

On-Site Planners
To assist in your wedding planning, Bridgewaters has five in-house, on-site sales people "totally dedicated" to being your planners.

"They're all quite seasoned in what it takes to plan a wedding," says Adam. "We have our own timetable sheets and can help you with every aspect of your celebration. We have first-hand familiarity with all the service providers including entertainment, florists, and photographers. We also offer our own invitation design and printing.

"When you are dealing with your mother, your mother-in-law, and the finances, it's an emotional experience. So having a strong connection from the beginning with someone at your venue is very important."

Outdoor Grilling & Cocktails
Brides enjoy the scenic views from the wrap-around cobblestone terraces at Bridgewaters, and in warm weather they serve cocktails and hors d’oeuvres outdoors as well as indoors. "We season and grill right in front of the guests," says Chris.

Grilled dishes might include marinated sea scallops or fresh tuna and salmon. "We also might do filet mignon, and tonight we're doing something with split lobsters," says Chris. "Quesadillas come right off the grill too.

"Focaccia bread is brushed with oil and grilled in front of everyone. Then they can get different toppings at the stations: tomatoes, olives, carbonara."

"Chris, our owners Peter and Penny Glazier, and everyone else, want each of our brides to feel like they're dining in the finest restaurant in New York — with 200 or 250 of their friends and family members," says Adam.

That feeling is followed through, from hors d’oeuvres to entrees to breads baked fresh in the kitchen, and even to customized wedding cakes made by their our pastry chef.

"We go the extra length in the kitchens," adds Chris. "Everything gets fired at the last minute and is plated right before the waitstaff picks it up.

"This makes a tremendous difference. The hot food is hot and the cold food is cold. The herbs and colors come out at you."

Different Spaces
Bridgewaters has two facilities. The Bridgewaters space includes the Bridge Room and the Terrace Room and can accommodate 500 people seated with dancing. The Museum Club can seat 350 people with dancing. Each facility also is self-contained.

"As a full-service facility we own our ballroom chairs, linens to the ground, and silver service. We have our own in-house pinspot lighting as well."

Each room at Bridgewaters also has large cherrywood dance floors. The Ballroom has up to 3,600 square feet of cherrywood floor and the Museum Club has up to 2,400 square feet. "Brides always want a big dance floor."

Sometimes people contract the entire facility. "They use the Terrace Room for the ceremony, the Museum Club for their cocktail reception, and the Bridge Room for their dinner."

Wedding Day Steps
"We get you into the facility two to three months before your wedding to finalize your menu, talk about your floral decorations, photography, and special needs.

"Ten days before the function we review how many guests will be attending, how many people will be at each table, who has dietary restrictions, and when your vendors are coming in."

They also review who is giving the speeches and the order of people walking down the aisle. "On the wedding day we assist the bridal family and all the guests, making sure everyone is happy."

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Choosing Your Venue | Contact

More: A Featured Bridegewaters Real Wedding: An "Old New York" Wedding

Bridgewaters
11Fulton Street, 212.608.7400
bridgewaters@theglaziergroup.com
www.bridgewatersnyc.com