This has to be one of my favorite white dresses of all time. I’ve had my eye on it since the holidays and finally ordered it, and it went on sale as a bonus. Good things come to those who wait!

I wore it to two events yesterday, it was so perfect for brunch, and transitioned nicely for cocktails and dinner. The sleeves, length, and neckline were much appreciated because it snowed again here this weekend.

So reasons why I love this dress?! It’s elegant and sophisticated but comfortable and flattering. It’s lined and made of a J. Crew’s sustainable polysatin fabric so its durable and able to be laundered! To me, the silhouette and tie neck are ladylike and classic, but in a fun way that you can wear for years to come. I also feel like this style is ageless. You could wear this at age 18 or age 50!

The length hits above my ankles and is modestly and ever-so-slightly slit on one side. I love the soft ivory color. It’d be great for work or a bridal shower or rehearsal dinner!

As far as sizing goes, the reviews said it runs true to size and if you are in between sizes, size down! I wish I would have sized down, because I had to attempt to shrink the top of the dress, as it was too big. I ended up tying the top tighter and a bit differently and that made it more adjustable.

For accessories I went with a fun blue shoe and darling bow and pearl earrings from CANVAS. Everything is linked in the LIKEtoKNOW.it app for you to shop!

This post is a photo overload, so if you have made it this far, I’m so glad! Here come some more…

We attended a dinner event yesterday and I just have to share our meal. Everything was delicious!

First Course was
Golden Beet Napoleon
pickled organic beets/mirin radishes/cucumbers/grilled goat cheese/crisp
crostini/avocado butter
served with a Merlot

Second Course was
Seared Diver Scallop
tea-smoked sea scallop/ curry carrot broth
greens/bacon lardons/polenta
served with Chardonnay

Third Course was
7 Score Seared Wagyu Beef Entrecote
139 degree egg/macedoine of vegetables/potato anna
served with Cabernet Sauvignon

Fourth Course was
Fresh Fruit Ravioli
sweet dough/marinated oranges/custard/citrus sauce
served with Pinot Noir