Chef Angie Mar is renowned for her vision and unequivocally downtown interpretation of fine dining. Her commitment to quality, ingenuity and pursuit of perfection in food and hospitality have earned her countless accolades. While her name is most synonymous with the love of meat and game at The Beatrice Inn, she has spent the majority of her life finding new ways to fall in love with food. Early on in her childhood, she became enamored with French cuisine and tradition, and has spent the bulk of her career exploring the nuances of its cooking techniques, while integrating it with her deep rooted heritage and extensive travels.
Chef Mar’s highly anticipated second restaurant, Les Trois Chevaux, will be opening in Spring 2021 in New York’s Greenwich Village. Named for her family and two younger brothers, this will be her first restaurant which she has designed from a truly blank canvas. Les Trois Chevaux will pay homage to the great French restaurants and brasseries of eras past, while also looking to the future of fine dining in New York City.
In 2013, she took over the helm of New York City’s iconic The Beatrice Inn, later purchasing it from then owner Graydon Carter in 2016. Under her stewardship, the nearly century old restaurant went on to become one of the most coveted reservations in the city, immediately earning a glowing two-star review from Pete Wells in The New York Times that year. She was named Food & Wine Magazine’s Best New Chef in 2017, and is a James Beard Foundation Nominee. Her innovative whiskey dry aging technique that she has developed and championed is Michelin recognized, and renowned the world over, earning her first restaurant, The Beatrice Inn, the reputation of being the standard for dry aged beef.