"Originally, we were set to get married in April 2020, but we had to cancel due to COVID-19. Then, we faced personal tragedies that forced us to postpone our plans several more times: our first baby was stillborn in June 2020, just two weeks after my mom was diagnosed with terminal lung cancer. Seven months later, we lost our second baby at 11 weeks. All of this happened during the pandemic that severely impacted my husband’s small business in the hospitality industry.
Patrick was very accommodating to my brother and his family, who preferred not to sit inside with the rest of us. He set up a comfortable table on the patio and even arranged for four heat lamps to keep them warm, making for a lovely outdoor experience. They were comfortable and did not feel out of place, as they had feared. The setup was fantastic, and Patrick even organized the cocktail hour with passed appetizers on the patio to ensure they felt included. It could not have been more perfect.
In addition to being patient with all our changes, Patrick was also incredibly warm, kind, and empathetic regarding our struggles. He worked extra hard to ensure we had the perfect wedding because he wanted us to experience at least one joyous day, and he succeeded! The food and ambiance at our wedding reception were simply stunning.
Choosing our menu was a challenge because everything he presented looked amazing! He curated it based on our discussions and took the time to understand our preferences and childhood memories. Finally, we decided on three tray-passed appetizers, which everyone is still raving about, particularly the salmon poke spoon and the battered halibut with tater tot and malt vinegar aioli. Although my husband has a fish allergy, we still selected two fish appetizers because we knew our guests would love them. I felt bad that he would only be able to enjoy one of them, but when we arrived at the restaurant after the cocktail hour, the server surprised us!
As soon as we sat down after our first dance, we were each given a small plate of the passed appetizers. Mine included two of each, and they were absolutely delicious. My husband received two of the vegetarian appetizer—a warm brie and mushroom crostini, which was to die for—and they even made him some cute little sliders! Not only did they remember his fish allergy, but they also went out of their way to provide him with something special he could enjoy.
The salad, entrees, and desserts were all impeccable. They tasted incredible, were beautifully presented, and everything was served at the perfect temperature. I’ll share a photo of the custom menus that our florist, Brooke with Burlap and Bordeaux, printed so you can see how lovely they were. It was genuinely the best meal of my life, and as a self-proclaimed foodie with high standards, I've had my fair share of excellent meals, but this one surpassed them all!
The service was wonderful as well. The staff was attentive, professional, and went above and beyond to make our day special. It was truly flawless. We are so grateful we chose State and Fig for our wedding reception and highly recommend it to anyone looking to host a fantastic meal that will wow their guests. We are still receiving compliments from our guests about the food, service, and ambiance of the restaurant! We are profoundly thankful to Patrick and his team for giving us the perfect wedding."
