The Beatrice Inn has been famed as a celebrity destination since the Prohibition era. Angie Mar has maintained the restaurant as a top NYC dining spot to this day, seducing her guests with iconic show-stopping, bold and unapologetic dishes. Her style and method in the kitchen which she dubs in her book, Butcher & Beast, as “gritty, ugly, gutsy” are what have famously awarded her prominent accelades. The pop-up (dinners only) sees Angie serve up her signature sharing plates such as her roast duck flambé, poutine with duck egg, rosemary & brown gravy, and her famous bone marrow crème brûlée.
Meat minded
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