A Modern Gold-and-Fuchsia Restaurant Wedding in New York City

Hilary and Kyle met on the very first day Hilary set foot on Cornell University's campus—she was there to get her masters degree in architecture and Kyle was a law student. That night, they ended up at the same party, but didn't really talk until weeks later at a Halloween party. After discovering they had many things in common (down to the same birthdate) they became inseparable. Five years later, on September 15, 2012, the designer and attorney tied the knot in what the bride sums up as "a blur of pure joy."

Invites designed by the bride featured gold foil lettering and hot pink edging. They were printed by Publicide and introduced the color palette, urban setting, and juxtaposition of elegant and bold style.

This New York City wedding took place at Public, a restaurant in the Nolita neighborhood of the Big Apple. When the couple first moved to Manhattan, they lived just one block away and sentiment was just one of the reasons they chose the venue for their ceremony and reception. A small neon heart on the exterior was a subtle way of indicating the wedding inside for guests. The sign now hangs in the couple's home office.

Female ushers and the maids of honor received muslin bags rubber-stamped with a message of gratitude from the bride. Inside, was a bar of Saipua soap.

The bride and groom saw each other before the ceremony, on top of the Nolitan Hotel, where they also got ready for the day's festivities.

After trying on close to 100 gowns, Hilary decided to take the custom route, enlisting local designer Katie Ermilio to create the dress of her dreams. She accessorized with Jimmy Choo shoes and a top knot.

Her groom looked dapper in a Zegna tuxedo, J.Crew bow tie and cufflinks, Armani shirt, and Lanvin shoes.

Hilary's two maids of honor (her younger sisters) shone in complementary designs, found at a vintage store in Toronto, and glittery pumps by Ivanka Trump and Nine West.

The bridal bouquet consisted of white ranunculus and was finished with gold cord around the stems.

Hilary's mother looked great in a Kay Unger ensemble and a hair corsage.

Portraits with the family were snapped by photographer Mademoiselle Fiona in front of the red brick wall that surrounds St. Patrick's Old Cathedral, a neighborhood landmark.

The bride's uncle performed a blessing he wrote with the couple, and after exchanging Satomi Kawakita rings, the newlyweds walked up the aisle to "Happy Together" by The Turtles.

The DIY bride made drink stirrers with images of the Canadian and United States flags. She stamped the flags on adhesive paper and wrapped them around the picks. They were used to pierce the cherry garnish in their signature cocktail—a Maple Manhattan, which represented the bride's Canadian roots and the groom's Michigan upbringing equally.

Mason jars holding tea light candles were dressed up with pink artist tape and stripes made with gold spray paint taped off in various patterns.

The gold-accented jars were also used as vases, holding small clusters of white blooms.

After seeing a deli-style letter board at Public's adjacent bar, The Daily, Hilary and Kyle searched for a board of their own. They found one at a nearby restaurant supply store and sprayed the white letters gold for a bit more flare.

Each table was assigned a different type of animal—arctic, farm, prehistoric, etc.—and labeled with a gold figure topped by a number sparkler.

Place settings were finished off via different figurines that fit in within the overall type of animal for each table. When the pair's 110 guests were seated, they had to figure out the connection between their creature and the others surrounding them. It doubled as a fun way to get everyone talking.

Small clip boards at each seat displayed the menu for the evening, starting with a first course of three delicious dishes: parsnip soup with pickled mustard seeds and espresso crème fraiche; grilled scallops with sweet chili sauce, crème fraiche, and green plantain crisps; and mangalitsa ham, garrotxa cheese, marinated olives, caper berries, and crostini. Entrees included ricotta cavatelli with carrot Bolognese, Thai basil, and cashew pesto; pan-seared Tasmanian sea trout with carrot-cardamom puree, hibiscus braised fennel, chickpeas, and edamame; and roast New Zealand venison loin, Cabrales dumplings, oyster mushrooms, and salsa verde.

"We decided it might be nice to spend our money on décor elements that we'd be able to keep and display after the big day," Hilary said. So she designed a few neon pieces and had them made at Let There Be Neon, including this one with the couple's initials.

The Mr. and Mrs. hit the dance floor to "Your Song" by Elton John.

"Have I Told You Lately" by Van Morrison played as the bride and her father shared a dance.

Hilary and Kyle cut into a two-tier cake with dulce de leche filling that was gilded to the max on the outside.

Kraft boxes bundled with hot pink ribbon and rubber stamped with a custom design by the bride. Inside, was a small Weck jar filled with Champagne jelly made by the mother-of-the-bride, who has a small-batch preserve business in Toronto.

Photography: Mademoiselle Fiona
Location, Catering, and Cake: Public
Flowers, Decor, and Staging: Amy Chin
Music: DJ Ceremony
Hair: Vanessa Afshari (646-221-1514)
Makeup: Kim Do