I'm a stickler for details. When Bobby told me he didnt need the details until a week before the reception, I'm not going to lie I panicked a bit. When we sat down, he helped me pick the cake, the entrees, etc. All he asked for was the head count and the color scheme. Our wedding took place 12/21/19. And we were blown away. The food was absolutely incredible. The cocktail hour was delicious with raviolis, stuffed mushroom caps, and my husband's request of bacon wrapped scallops. For the entrees we had roast beef, eggplant rollatini, penne vodka, just to name a few items. And for dessert Bobby made sure we had a plate of mini desserts to accompany our delicious cake. I'm used to wedding cake tasting like cardboard, but Bobby recommended a white and black layer cake with raspberry filling. My goodness was it good! Bobby and his staff flitted around between the tables, made sure our guests were comfortable, and accommodated all of them. He also acted as a master of ceremonies, of sorts. To the thanks of our photographer and videographer, he directed our positioning for optimal photographs during the cake cutting. He offered advice for the bouquet toss so as not to hit the chandeliers. And the garter toss.... well that was a hilarious surprise to the guy who caught it. Our family and friends have not stopped raving about how good the food was, how beautiful everything looked, and how much fun they had at our reception.

We booked our wedding based upon our wonderful dining experiences at Appian. We expected good food, service, and ambiance. What we experienced on the day of our wedding far exceeded every single expectation.

The food - the food was off the charts. We expected a small cocktail hour, and what we experienced was a tremendous amount of delicious food - from penne vodka to stuffed mushrooms to artichoke hearts francese to chicken wings... to beyond. The chicken wings may see like they came out of left field, given that it’s an Italian venue, but I heard compliments all night (and the next day) regarding the tenderness and juiciness of the wings. Dinner was a three hour continuous buffet. Bobby convinced my husband and I to make plates for our sweetheart table before he opened it up to the guests, and this was a stellar move. In between dancing, we’d grab a bite and then get right back to the dance floor. The dinner buffet was incredible. Prior to the event, we chose a few of our favorite Appian dishes - the Michelangelo rigatoni, the eggplant rollatini, the chicken giambotta - and Bobby said he would “handle the rest.” While I am a bit of a micromanager, I trusted Bobby’s expertise and am so happy I did. Among the giant buffet, there was a tower of shrimp cocktail, an ode to my (now) husbands obsession with Appian shrimp cocktail. There were meat displays, including a tower of prosciutto. There was broccoli rabe and sausage, which was a perfect dish for the paleo, gluten free, and dairy free among us. For dessert, in addition to the tiered red velvet wedding cake, Bobby provided complimentary pastries on all of the guest tables (which everyone raved about). The dining experience was second to none.

We truly loved every moment of our wedding. It could not have been more perfect and I attribute that to the care, attention, and love that Bobby and his staff put into our event.

My husband and I had our wedding at The Appian Way on May 4th. In addition to the restaurant, they have a ceremony room, and two ballrooms available.
The food at cocktail hour was honestly some of the best and the selection was amazing. The owner, Bobby, was attentive to our needs throughout the process and was helpful with decorations. The staff really took a collaborative approach to help us plan and really surprised us with their creativity and enthusiasm. The event was reasonably priced for what we were getting (open bar, sit-down dinner, 120 guests). Separately, my family and I have celebrated many major events at the Appian Way over the years and we always have great meals!