The first lady of meat talks about her journey to reinventing The Beatrice Inn—and the idea of meat-centric restaurants.
Angie Mar.>>I'm Angie Mar and I'm the executive Chef and owner of the Beatrice Inn in New York City.>> Angie Mar is a total superstar she is really kind of disrupting the steakhouse space in a super fascinating way.>> My family is in the restaurant industry. My aunt worked Was a very famous restaurateur in Seattle, and I never really had thought about cooking for a living. But I was in Seville, and I'll never forget it, I was eating this amazing Iberico pork shoulder, and that was kind of the moment that changed it all for me, it was so perfect, and it was medium rare, I just thought, why am I not cooking? Should be cooking. I decided to enroll in culinary school. And I moved to New York. I worked at Reynard for a long time in Brooklyn. And that's really where I learned how to butcher meat. And Paolo Freda was a very, very dear friend of mine. And I kind of learned the rest from him. The Beatrice Inn is a restaurant in New York with a lot of history. It's gone through a lot of permutations over the years, and when Angie Mar took it over, the restaurant didn't have the best reputation and it had gotten a not so favorable review in the New York Times. And--- They had asked me about working there for two months. And finally, I called Paola Frieda actually and I said, am I gonna be crazy to take this job. And he said, yeah you're absolutely gonna be crazy to take that job but you're also gonna be crazy if you don't. He said because if you can turn that restaurant around and make it something really special It's gonna make your career. [MUSIC] You know, it was incredibly trying and exciting and scary all at once. Under Angie's guidance, the beach [UNKNOWN] just became the place that you wanna be in New York City right now. It's probably one of the hottest restaurants in town. I don't cook food that I'm not really passionate about. I grew up eating meat. My father had a T bone steak on our table every night at six o'clock. And I wake up thinking about it, I go to sleep thinking about it. And I don't really take what the trends are and Forget that. It's really about what we are passionate about. You're not having a light meal at the Beatrice Inn. There are very few vegetables on the menu. And it's like Noah's Ark in there. That's the meal that you're going to have.>> My food isn't about placating anyone. You know, I'm not going to be the chef that's going to throw. Five fish dishes on the menu just to placate ten percent of people that are gonna come into my restaurant. That's not who I am. I have one fish on my menu, it's whole, it's got his head and tail on and it's covered in a beef fat crust like you know these are my passions. [MUSIC] If there is no soul and if there is no story behind that dish. It's not good, it's gotta have soul. So what I hope is, is I hope that people come into the Beatrice and they eat my food, and they really feel the soul and the love that went into that dish. I think that's what makes our food really great. [BLANK_AUDIO]