Angie Mar

Angie Mar

New York

About Angie Mar

Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs. Her aunt was the infamous Ruby Chow who pioneered Chinese cuisine in Seattle and these deep rooted ties have given Angie an innate love for bringing people together around a dining table. The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community. Pete Wells awarded the restaurant an impressive 2-star review 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.” Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017; the only chef from New York selected to receive this honor.

My Venues

Behind the Scenes

Braised veal shank, porcini,
"Braised veal shank, porcini, morels, and duck egg pappardelle- all the makings for a beautiful stroganoff. And a throwback to my childhood 🖤 From our charity dinner at the Cadillac House Monday evening for @cityharvestnyc cc: @patlafrieda"
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Le Comptoir, la nuit.
#Paris 🖤
"Le Comptoir, la nuit. #Paris 🖤"
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Stroganoff of veal osso buco,
"Stroganoff of veal osso buco, porcini, morels, hen of the woods, duck egg papardelle. On specials menu now at the Bea. ✌🏼💗🐮"
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Veal Stroganoff. The first
"Veal Stroganoff. The first recorded version in New York City was at the Russian Tea Room, when it opened in 1927. Today, it’s with duck egg pappardelle, morels, porcini, cremini, and hen of the woods mushrooms. Special this weekend at the Bea."
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Spring days call for a duck &
"Spring days call for a duck & foie gras pie. On thé menu now at the Bea."
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New dish on the menu... Vine
"New dish on the menu... Vine Roasted Squab, with foie gras, apples and juniper ✌🏼❤️🔥 #theNewBea"
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At My Venues