Chef Angie Mar of The Beatrice Inn

The Beatrice Inn has been a West Village institution since the 1920s. First a speakeasy, then an Italian restaurant, it was even a nightclub. For the last five years, the restaurant has operated under Executive Chef Angie Mar, and now owner, who is redefining the traditional New York City chophouse. When we visited Chef Mar, she was introducing new spring menu items to her staff: a Barnsley chop with rhubarb, poached in Sauternes with pink peppercorn au poivre, lavender, and snail butter; duck and foie gras pie with tarragon gravy served tableside.