All events will be held at the Brix on the Fox in Carpentersville, IL. The Brix on the Fox has two venues in the same building. Our event will occur at the Two-Sixty venue (south side of the building).
No matter where you are traveling in from, we highly recommend arriving in the Carpentersville area by mid-afternoon on Friday. Rush hour traffic gets very crazy in and around Chicago on Friday evening and we would hate for you to miss even a second of the festivities! In general, you should leave the city no later than 2-hours prior to the event. For those of you traveling in from the suburbs, we recommend adding an hour buffer to your expected travel time. If you're looking for any recommendations on what to do if you have time to spare prior to the ceremony, feel free to look on our "Things To Do" tab.
The Brix has a large free-parking lot for use by anyone attending our event.
The suggested dress code for our wedding is cocktail attire (ex. cocktail dresses, suit and tie).
While we love your little ones, our wedding is going to be an adults-only event. We appreciate you making arrangements ahead of time and leaving the kids at home so you can celebrate with us.
You can RSVP on the "RSVP" tab. All RSVP's are digital and no additional mailing is required. Please reach out if you run into any issues doing this on the website.
For those staying at the Sonesta Select, the hotel will provide free shuttle service to the venue, starting at 5 PM CST on Friday 12/2. The shuttle service will then bring guests back to the hotel starting at 10 PM CST on Friday. If you have any questions, please review the "Travel+Accommodations" tab.
Below are the options for your entrée. Please note you will select one entrée and provide any dietary restrictions when you RSVP. BEEF: Herb persillade crusted petit beef tenderloin with roasted fingerling potatoes, rainbow carrots, & grilled broccolini FISH: Grilled salmon with garlic mashed potatoes and a sauté of hericot verts and baby carrots VEG: Roasted cauliflower steak with a green herb chutney, spiced crispy chickpeas, and grilled vegetable quinoa