A Modern Rooftop Wedding at the Gramercy Park Hotel in New York, New York

Long before Jason Roth (48 and a founder and president) popped the question, Alexia Matak (36 and a director of sales and marketing) dreamed of a roma

Long before Jason Roth (48 and a founder and president) popped the question, Alexia Matak (36 and a director of sales and marketing) dreamed of a romantic rooftop wedding in New York City. So when Jason proposed, the pair turned to the Gramercy Park Hotel. With its inspiring views of the New York skyline, the hotel offered the ultimate backdrop for the romantic urban affair. The couple softened the modern space with warm candlelight, lush garlands of textured greenery and panels of ethereal white fabric that combined to make guests feel as though they were in a secret garden. The reception was no less thrilling. Dinner was served under the stars, allowing guests to take in the sparkling city lights. A canopy of greenery and bistro lights hung over the long banquet table, casting a warm glow over brilliant arrangements of burgundy blooms and lace table linens. “Rather than compete with the eccentric richness of Gramercy Park Hotel, we built on it,” Alexia says. Wanting the evening to feel like a glamorous dinner party, Alexia and Jason passed on traditions such as the garter toss, bouquet toss and wedding party introductions. “After dinner we transitioned into the dancing portion of the evening by having Jason and me come up for our cake butting and first dance,” Alexia says. “From there, we went into party mode and stopped only for our late-night grilled cheese sliders and mini milkshakes.” A tip from Alexia: “Don’t let people dictate how you do things and how much you spend. This is your day. Never lose sight of why you are both doing it, and once the day comes, just let go and enjoy it.” —Libby MacCarthy

Alexia and Jason went all out to welcome their guests to the Big Apple. They created and printed their own city guide and included it alongside Fever Tree Ginger Beer, Brooklyn chocolate bars and Fishs Eddy kitchen items. Everything was packaged in custom canvas bags bearing a carton pigeon motif and the wedding date. “We even leaked an unpublished manuscript to our guests a few weeks ahead of their arrival so they could see some of the know-before-you-go part, with a cover letter from our dogs, Todd, Winnie and Henry, explaining they were leaking it because they were upset that they weren’t invited to the wedding after all they had done for us,” Alexia says.
Alexia and Jason left all the floral decisions up to the expertise of florist Kat Hyppolite of Kat Flower, who pulled together a striking selection of bold pink and red blooms, including garden roses, ranunculus and hydrangeas, for Alexia’s walk down the aisle. “Kat knew the general colors we were going for and gave us an idea of what we could expect to have in season around that time, but ultimately it was completely up to her and nature—we didn’t want to force anything,” Alexia says.
For her something borrowed and blue, Alexia accessorized her dramatic Alvina Valenta gown with a pair of blue Badgley Mishka crystal-embellished pumps, which she borrowed from a close friend.
Jason wore a custom tuxedo in a deep navy color for the early-fall fete which he paired with a floral bow tie, polka-dot socks and a dog-bone-shaped lapel pin in honor of the couple’s three dogs at home in Scottsdale, Arizona. For a pop of color, Kat Hyppolite of Kat Flower created a textured boutonniere filled with roses, hydrangeas, eucalyptus and more for Jason to wear on his lapel.
Alexia’s bridesmaids—Jason’s two daughters—donned dramatic floral gowns in bold shades of navy and burgundy for the modern rooftop affair. While the trio originally contemplated garnet sequin minidresses and long-sleeve, backless gowns, they kept going back to striking printed ball gowns. They paired the dresses with romantic red flower crowns for a whimsical, bohemian aesthetic. “They both looked fabulous,” Alexia says.
The couple kept things simple when it came to the ceremony decor, adorning the aisle with fresh greenery and dozens of ivy pillar candles to achieve a romantic, intimate look. “Between the view of the New York skyline and our gorgeous new little family at the altar, I didn’t think we needed much else,” Alexia says. Alexia and Jason wrote their own ceremony to incorporate both Christian and Jewish traditions, including the breaking of the glass.
The reception also took place on the Gramercy Park Hotel’s rooftop. Long banquet tables stood beneath a canopy of ivy and bistro lights, dotted with bouquets of burgundy florals and flickering candlelight. As guests dined on fresh, seasonal eats, they took in the twinkling lights of the New York City skyline.
A canopy of ivy and bistro lights hung over the long banquet tables, illuminating the rooftop terrace in a warm, romantic glow. The simple touch, paired with the bundles of burgundy blooms that dotted the reception tables, brought the couple’s secret-garden vision to life.
“The food was incredible! The chef and his team at the Gramercy Park Hotel did an incredible job,” Alexia says. “Taking a page from our floral plan, the menu changes with the seasons, highlighting fresh vegetables, fruits and herbs with preparations that paid homage to the current season. If fall had a flavor, this menu would have been it.”
Playing off the evening’s garden theme, the couple handcrafted one-of-a-kind escort cards with undeniable whimsical flair. Lightbulbs filled with battery-operated LEDs, moss and pink calla lilies were trimmed with hand-calligraphed cards that guided guests to their seats.
Alexia and Jason’s three-tier wedding cake captured the evening's romantic, bohemian feel with pink lace fondant, a cascade of burgundy roses and hydrangeas and charming bird cake toppers. “Ashley of Sugar Lane Cake Shop brought us every type of cake and filling she offers to make our creation during the tasting,” Alexia says. “We ended up with champagne cake with lemon buttercream and strawberry filling for one tier and chocolate cake with salted caramel buttercream and chocolate ganache for two others.”