Cochon 555 Winner Angie Mar Leads Her Kitchen With an Eye on Perfection — and Lots of Meat
Chef Angie Mar
Courtesy Beatrice Inn
Sometimes there's no fanfare when a chef takes over an established kitchen, especially not at a restaurant that caters more to celebrities in stilettos than a forward-thinking food crowd. But Angie Mar had big plans when she took over at The Beatrice Inn in 2013, and she’s been working slowly and steadily to make sure she sees them coming to fruition in New York.
Mar arrived with her sous chef during the busiest part of the year and tried to cook the menu she’d inherited. A week later, she dropped it. "We came in at 8 a.m. on a Sunday and flipped the entire menu by the start of service on Monday," she tells the Voice. It was a bold move, but only the beginning.
"A kitchen is a team and a family. I acquired someone else’s family, and they were mostly very inexperienced cooks." Mar says. After assessing everyone’s strengths and weaknesses, she gradually let that entire staff go. She had arrived with a Michelin-star mentality, gained from heading up the kitchen at April Bloomfield’s The Spotted Pig, so it made sense to rebuild her brigade until every single person came from a similar pedigree: "From the guy who works my grill, to my prep cook and my oyster shucker, we expect a lot from ourselves, each other, and the food that we cook here,” she says. Owner Graydon Carter gave Mar free rein over the menu, and she credits her growth as a chef to that freedom: "My palate has been refined, and I’ve found my voice," she says.
That voice likes to sing about meat — Mar says the menu is now "anal rustic." "Everything looks really
One of her favorite menu items, the "butcher block," brings her back to childhood, where she found the most joy while interacting with friends and family over food. "For me, as a diner, I can’t think of anything better than to really get in there and share a beautiful meal with someone. It’s the act of coming in and ordering for three people the best cut of dry-aged meat you can get. It’s fun. There’s no pretension. There’s nothing precious about it. It’s honest, and that’s what I love about the dish."
Mar's pork blood velvet cake at Cochon 555
Courtesy Beatrice Inn
While she’s generally kept her head down to build the reputation of "the Bea," perfecting each of the 200 meals served there on a daily basis, her accolades are starting to come from outside the restaurant. Mar recently competed against four other NYC city chefs at New York Cochon 555, where she was crowned the Princess of Pork. She took a heritage Berkshire pig from Brown Boar Farm, which she and her team then transformed into six winning dishes. "The menu was cultivated by every person in my kitchen; that’s what’s special," she says. The Brown Boar Farm people schooled the team on where the animal came from, what it ate, and how it was raised, and then they broke down and made use of every part of the animal together.
"These guys have to cook my food all day," she says, "so events like this give them a lot of freedom. That’s what I want to foster: imagination and creativity."
Pork tartare was common in her sous chef’s German heritage, and that led them to use the pig's heart in a tartare with smoked egg yolk, burgundy truffle, Parmesan, and fried oregano. Because a number of her cooks are from Puebla, they used the rib meat in a mole negro with crispy
"That’s the learning process," she says. "That’s being a team. We were all invested in it. And then we won! That’s really cool."
Back at work, Mar continues to improve and refine her kitchen’s culture. She recognizes that most people who come through the restaurant's doors don’t think too much about who’s making the food, or where she comes from. They just want something delicious on their plate. So she focuses on
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