Angie Mar is like a breath of fresh air in an increasingly self-conscious dining scene. She doesn’t particularly care that there aren’t robust vegan or gluten-free options on the menu of her meat-centric restaurant, The Beatrice Inn — where she was once just the chef, but is now the owner as well.
Her uncompromising, no-holds-barred approach to cooking has worked very successfully in her favor. Her revamp of the restaurant after she took over ownership a few months ago earned universal praise from critics, capped off by a glowing review from Pete Wells in the New York Times. Here, she discusses what it was like going from being the cook to being the boss, and how she’s able to make her restaurant stand out in the most competitive dining city in the world. [Read more…]