The Beatrice Inn is a traditional New York chophouse, redefined and reimagined by Chef Angie Mar. Owned by Mar and her business partner Melissa Merrill Keary, the Beatrice Inn is where New Yorkers go for innovative takes on the preparation and presentation of meat that still manage to feel timeless. Mar seamlessly balances big, bold cuts of meat with delicate, fragrant herbs and fruit; insists on dry aging all her meat; serves whole birds and dramatic seafood towers with epic table-side presentations and large format dining; and dishes up her award-winning burgers alongside the specialty curated wine list and iconic cocktail bar. Chef Mar’s unapologetic and over-the-top approach to food is revolutionizing the way New Yorkers experience meat, ensuring every dish evokes primal and decadent flavors, balanced with approachable elegance.

From the Beatrice Inn’s first incarnation as a prohibition-era speakeasy in the 1920s, to its 50-year run as an Italian red sauce joint, to its role as legendary nightclub, New York’s diverse and ever-charismatic clientele have always been enamored with this West Village gem. From Zelda and F. Scott Fitzgerald enjoying cocktails at the bar, or American tap dancer Paul Draper jiving on the table tops, the Beatrice Inn has long been among the city’s most exciting dining rooms, a tradition it continues today.


Chef Angie Mar has spent the bulk of her life finding new ways to fall in love with food. A native of Seattle, Washington, Chef Mar comes from a family of food lovers and restaurateurs – her aunt was the celebrated Ruby Chow, who pioneered Chinese cuisine in Seattle – and these deep-rooted ties gifted Mar an innate love for bringing people together around a dining table.

Mar had the privilege of training in some of New York City’s most renowned kitchens, including honing her skills at whole animal butchery and open fire techniques at Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons. She went on to work at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity.

In October 2013, Mar took the helm of the kitchen in the West Village’s storied Beatrice Inn. Best known for her love of working with whole animals, live fire, and dry aging techniques, she quickly revamped the menu and developed her signature style.

In 2016, Mar bought the Beatrice Inn and made it her own, with a fresh perspective and new energy that transformed the restaurant into one of the one of the most coveted reservations in the city. Under Mar’s guidance, the Beatrice Inn is now known for its meat-forward menu and show-stopping presentations; her signature dry aging techniques are widely regarded as some of the most unique and innovative in the country; her Duck Flambé has graced the cover of Food & Wine; her Prime Rib was showcased in Bon Appetit; and her hospitality attracts visitors from around the world.

In 2016, Pete Wells awarded the Beatrice Inn two laudatory stars for The New York Times, calling it “one of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Mar was named “Chef of the Year 2016” by Thrillist and was chosen as one of Food & Wine’s “Best New Chefs for 2017”. She has been featured in numerous publications and outlets, including Esquire, Late Night With Seth Meyers, The Today Show, The CBS Early Show, People Magazine, Bon Appetit, The New York Times, The Wall Street Journal, and many more. Her first book, “Butcher and Beast” (Clarkson Potter) will be published in Autumn 2019.

A lover of all things luxury and meat, Chef Mar lives in New York City.