Podcast appearances and mentions of beatrice inn

In this episode of The Accutron Show, our hosts David and Indrani welcome Executive Chef and Proprietor of The Beatrice Inn in New York City, Angie Mar, renowned for her vision and unequivocally modern interpretation of classic fine dining.  Mar is the niece of the legendary restaurateur and politician Ruby Chow, who was widely known in the Seattle community for her tireless work in Civil rights, equal opportunity for Asian Americans, women of color, and theLGBTQ community. Ruby was an integral figure in Mar's early life, teaching her the values of community involvement, advancement of underrepresented groups, and charity work. Hallmark of Mar's cuisine, are both refinement and elegance, and yet  familiar. Combining the flavors of Mar's Asian heritage with French technique, the food remains firmly stanced in Americana, with an undeniably global perspective. Tune in and savor this very interesting episode of The Accutron Show.EPISODE HIGHLIGHTS5:52 Yes, the New York dining scene is extremely competitive. However when we talk about fine dining and the chefs that are really changing the game and leading the way, it is tremendously supportive and wonderful. I have been very lucky to have the support of incredible chefs. 13:59 At the beginning of my career, when I go back to the interviews I did, I used to say that there were no issues related to being a woman in my industry. But as my career progressed, it became distinctively harder because I am a woman. 40:00 For me, to be the daughter of immigrants, to be in New York, an Asian woman cooking French cuisine, this is the most American thing that could happen to me.

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the hospitality industry. In these episodes, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world and learn what they're doing and why.Today's guest is chef and restaurant owner Angie Mar of Le B in New York's West Village. Angie famously closed her restaurant The Beatrice Inn after the landlord raised her rent too high, and opened Les Trois Chevaux, a fine-dining establishment, right next door. Last month, she opened a new concept there, Le B, and announced Les Trois Chevaux would re-open uptown. Angie joins host Kerry Diamond to talk about embracing change, leaning into creativity, leading with emotion, learning on the job, and more. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Angie: Instagram, Les Trois Chevaux, website

$10,000 bottles of wine! 15 hour workdays! All-night cocaine benders! Psychotic head chefs! It's Season 4 of Tales of Taboo! This week, we're exploring the high-octane world of high-end dining: the kinds of establishments that (literally) inspire books like Sweetbitter and movies like The Menu, where reservations are impossible and Chef is spelled with a capital C. I kick us off by telling MY most absurd tales as a diner in fancy restaurants: a college friend's outpatient rehab in Chicago, the development of a weird friendship with a 69 year old British man, doing edibles with famous restauranteurs at the Beatrice Inn... Then (starting at 11:43), we hear from current and former employees on the other side. In New York, confessors include the former events manager at a 3 Michelin star restaurant in Flatiron, a former waitress at another 3 Michelin star restaurant in Midtown, a former hostess at The Standard and Bowery Hotel's restaurants + The Waverly Inn, a former champagne slinger for a downtown cocktail group, and a line cook at a Lower East Side restaurant owned by a very young celebrity chef. In London, confessors include the former sommelier at Daniel Humm's Davies and Brook + another unnamed 2 Michelin star establishment, and a former waitress at two different Michelin star restaurants in Mayfair and Shoreditch. Elsewhere in Europe, a former assistant manager tells tales about an abusive executive chef at a Japanese Michelin star spot that was the first in its country. Fine dining is controversial and divisive. It's glamorous escapism with a very grim underbelly; a way to create community, yet isolate a huge number of people who cannot afford it; facilitate artistic expression and pump pretentious bullshit. These nuances are why this world is so taboo - and enticing - and deserves to be discussed. Welcome back. ~ Tales of Taboo is produced and narrated by Ali Weiss. Follow Ali on Instagram, TikTok, & Twitter @aliweissworld, and share your own confession (on or off the record) at confessions@aliweissworld.com. Audio production by Isabel McMahon & Chris Stathopolous. Theme song by Chris Stathopolous. Cover photo by Erika Flynn. Cover art by Kristen Montenegro. "Degenerate" merch (sweatshirts & G-Strings) are available on Ali's Instagram via DM. --- Support this podcast: https://podcasters.spotify.com/pod/show/talesoftaboo/support

With this episode, we introduce a new recurring feature on the pod: Andrew Talks to Chefs Special Conversations. In these freestanding, short-form episodes, we'll be discussing news and topics that are on the minds of the industry with chefs, owner-operators, cooks, farmers, platform providers, and others. Our goal is a free, open, and honest exchange of ideas. In this inaugural episode, Angie Mar, chef and owner of Les Trois Chevaux in Greenwich Village, New York City, sits down to share her thoughts about the state of fine dining and whether or not the media's antipathy towards it aligns with the dining public, chefs, and cooks. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.  

On this week's episode, Osvaldo Jimenez aka Slutlust aka OJ tells us about growing up in the Bronx, his love for the city and the ultimate, celebrity fueled night out at one of the most exclusive clubs, The Beatrice Inn!Check out OJ on InstagramIf you want to have fun like OJ? Donate to NYC Nightlife United

Well, not really ‘versus'. But this episode of The Weekly Review includes brief snippets of our Cate Le Bon interview, as we examine her excellent new album Pompeii, while Mar takes on the podcast bros in the wake of the Neil Young / Joe Rogan controversy. Plus: should you shout out requests at gigs? And Johann roots for murderers, talking about Lizzie, the film starring Chlöe Sevigny and Kirsten Stewart about the true crime Borden Axe Murders, which is just an excuse for him to take a nostalgic look back at The Beatrice Inn.

The last year and a half has, amongst a few other things, upended the way we eat. We've embraced eating at home, whether it be cooking for ourselves or feasting on a bevy of elevated takeout menus. Giant grocery stores still exist, but many of us are ordering our staples online and turning to local specialty stores: specialty grocers, butchers, delis, and cafes that hark back to the early 1900s. That's before the likes of King Kullen, Publics, and WalMart discounted our food system. I like this resurgence: Small businesses raising the bar of food sourcing, and bringing it into the community.Myles and Rachael spent their careers in some of NYCs fine-dining temples; Myles cooking at EMP, Blue Hill Stone Barns, and Aska, and Rachael as Somm at the Beatrice Inn and Aska. Now they are taking their hospitality chops to a whole animal butchery and market called Kinship in the Virginia Highlands neighborhood of Atlanta, GA.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

When rent negotiations with her landlord were going south, Chef/owner Angie Mar knew it might be time to say goodbye to the historic New York City restaurant space that changed her life. So what did she do? She returned the keys, walked away, and rented the space right next door. Angie joins us to discuss her decision to close The Beatrice Inn, the challenges of 2020, the future of fine dining, and more. As Chef Angie’s fans know, she’s a bit of a glamour puss, so we also asked her a few questions about her fashion faves and her beauty routine. Tune in to learn more about this colorful and creative personality.Thank you to Catbird, the finest fine jewelry, for supporting this episode.

This season is all about finances. This week we talk about what it takes to parlay a successful pop up into a permanent home. Because sometimes there is a less traditional path is the one with taking.Our guests today are doing just that. Patricia Howard and Ed Szymanski have been operating Dame, a small English Restaurant as a long term pop up in the West Village since the beginning of the summer. And are currently working on a permanent home for next spring. They met working at The Beatrice Inn with Chef Angie Mar where Ed was a chef and Patricia ran operations.Photo Courtesy of DameHeritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Chef Angie Mar is the award-winning chef-owner of The Beatrice Inn. We met when Angie was honored as a Food & Wine Best New Chef in 2017 and ever since then, The Beatrice Inn has been one of my favorite restaurants in New York. Some of my best recent memories of New York City have been early evenings and late nights perched at the corner of the bar drinking smoked Manhattans and gossiping with Angie over plates of her signature fried chicken. Before I moved to Hong Kong last year, I made sure my very last supper in NYC was whiskey-aged beef at the Bea. In this episode of the podcast we talk about how Angie has pivoted her business during the Covid-19 crisis and what could come next for chefs and restaurants in New York. You can find Chef Angie Mar on Instagram at: https://www.instagram.com/angiekmar/Butcher + Beast cookbook: https://www.amazon.com/Butcher-Beast-Mastering-Art-Meat/dp/0525573666The Beatrice Inn is in New York City's West Village: https://thebeatriceinn.com/Please donate to The Beatrice Inn Employee Relief Fund: https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fundThank you so much for listening this early episode of Danica Lo & Company! Please subscribe to this channel and, if you like, please leave me a five-star rating. See you next time!

Host Michael Ruhlman checks in with Angie Mar, the Executive Chef and Owner of The Beatrice Inn. Angie shares her updates on switching to take out and the perils of business interruption insurance. Then, Politico Reporter Zachary Warmbrodt gives more detail about the current state of insurance claims and the dilemma from the perspective of the insurance industry. Finally, Michael Ruhlman shares a simple recipe for home cooking that can provide comfort during uncertain times. Angie Mar: https://www.instagram.com/angiekmar/?hl=en The Beatrice Inn: https://thebeatriceinn.com/ Zachary Warmbrodt: https://twitter.com/Zachary?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Angie Mar, chef and owner of the Beatrice Inn in New York City. They discuss Angie’s very meat-centric cooking style and what it’s like to celebrate in the age of Covid-19. Plus, Angie shares her Julia Moment.  Image courtesy of  Johnny Miller.Inside Julia's Kitchen  is powered by Simplecast.  

On today’s show, we’re celebrating some of our friends in the chef community and airing a panel from our Jubilee Seattle conference with Chef Rachel Yang, Chef Renee Erickson, and Chef Makani Howell. These pillars in the restaurant community talk about leadership and navigating an ever-changing city. Chef Angie Mar of The Beatrice Inn in New York City and author of the new cookbook Butcher + Beast (and who happens to be a Seattle native!), moderated the panel, and Lara Hamilton, owner of the community cookbook store Book Larder, introduces everyone. Thank you to the Wines of Rioja for supporting today’s show. And thank you to our newest sponsor, Ecole Ducasse.

Angie Mar arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious, over-the-top, and spendy place where the atmosphere is as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, the human cost of the pandemic on the hospitality workforce, and why it's important to acknowledge grief. The Beatrice Inn https://thebeatriceinn.com/take-out-menu/ The Beatrice Inn Employee Relief Fund https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fund The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

Seemingly spawned from a more glamorous era, chef Angie Mar is a force of nature. Under her careful, curated approach, the Beatrice Inn restaurant—a New York City institution—has gone from exclusive cool-kid nightspot to an grown-up den of decadence with outstanding, unapologetically over-the-top food. This week, Angie sits down with Perrie to talk about her gorgeous first book, Butcher and Beast, and shares the touching story behind the pink feathered Oscar de la Renta dress she chose for the cover. We also talk about being a woman in a notoriously competitive industry, her skincare secrets (hint: it involves beef), and her unwavering love of fashion.    Follow @angiekmar on Instagram and @chef_amar on Twitter, and shop Angie’s book, Butcher and Beast, in bookstores and online.    For more on this episode, visit glamour.com/whatiworewhen. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Welcome back to another great episode of "Open House with Team Reba". This week, Reba and Eric welcomed Chef Tony Parker, who is the Head Chef of the Culinary Arts Program at Renton Technical College, and Carrie Shaw, who is the Executive Director of the Renton Technical College Foundation. They talk about how renowned New York Chef Angie Mar is bringing her passion for all things luxury and meat to Renton Technical College on Tuesday, January 28th! Chef Mar is a Seattle native and the owner and Executive Chef of the famed Beatrice Inn in Manhattan. She'll be joined by the acclaimed Christopher Chan, Advanced Sommelier, winemaker, and radio host, for an evening of fabulous food and the best of wine pairing.Tuesday, Jan. 285PM - Butcher + Beast Bash. Come meet Chef Angie Mar and celebrate the release of her new cookbook. You will hear about her remarkable journey from Seattle to the top restaurants in NYC, and learn the best of wine pairing tips from Advance Sommelier Christopher Chan. You'll enjoy student cooking demonstrations, sumptuous appetizers, and wine pairing personally selected by Chef Mar and Mr. Chan. Tickets include a complimentary copy of Butcher + Beast: Mastering the Art of Meat.7PM - Celebrity Chef Dinner. An intimate, multi-course dinner prepared by Chef Mar and RTC Culinary students, with Christopher Chan sharing his wine expertise in RTC's Demonstration Kitchen for 48 lucky guests!Proceeds from the Celebrity Chef Dinner and Butcher + Beast Bash go to enhance RTC’s culinary arts program and support student scholarships.Tickets are limited so make your reservations today! https://foundation.rtc.edu/events/celebrity-chef

Over a lunch at The Beatrice Inn, New York on October 24th, 2019, the writer and curator Charlotte Cotton presented for and against a motion concerning the effects of photographing. Afterwards, guests including Stella Bugbee, Kimberley Drew, Hailey Benton Gates, Heidi Julavits, Pashon Murray, Celia Rowlson-Hall, Doreen St. Félix, Matthew Schneider, Tessa Thompson and Kate Young were only too happy to share their views.

Angie Mar's book is “a giant ‘F you’ to every other cookbook"… When Chef Angie Mar threw a party recently to celebrate the release of her new book, people were drinking from mini champagne bottles with straws. Her favorite part was “watching my guests scoop obscene amounts of caviar on their French fries and gnaw on rib bones, butter dripping down their arms on to their tuxedos.” This image encapsulates the whole feeling of Angie Mar’s book, Butcher and Beast, and restaurant, The Beatrice Inn. In this week's show, taped live on stage in New York, we hear the story of how, and why, Angie pursues her singular vision of carnal pleasure. Today’s sponsors: Go to DineinParadise.com to learn more. Go to Hallmark.com/sporkful to shop holiday cards for everyone on your list and use promo code SPORKFUL to get 20% off your card purchase. Go to Rothys.com/sporkful to get your new favorite flats in time for the holidays. Go to Sonos.com to learn more and complete your holiday shopping.

Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we share our recipe for Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how grown-ups can get more out of Halloween. Share your Thanksgiving memories with us for a chance to hear yourself on Milk Street Radio! Here's how: 177milkstreet.com/thanksgivingmemories For this week’s recipe, Tunisian Chickpeas with Swiss Chard, visit: https://www.177milkstreet.com/recipes/tunisian-chickpeas For Deborah Ager's full story on beer can collectors, visit: https://narratively.com/they-meet-up-in-motels-across-americato-trade-old-beer-cans/ This week's sponsors: Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.

If anyone knows how to hustle, it’s Angie Mar. She took over the reins of the Beatrice Inn and turned the West Village spot from ho-hum to white hot, becoming a celebrated chef in the process. Angie just released her first cookbook, Butcher + Beast, and it’s as lush, creative, and contemporary as she is. We should also mention, like the Bea, it’s very, very carnivorous. Host Kerry Diamond sits down with Angie at the Beatrice Inn to talk meat, fashion, family, and hard work. Don’t miss their talk. Stay tuned to hear who Amanda Saab of Butter Bear Shop in Livonia, Michigan, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Most of the guests on the show work for various chefs and restaurateurs before striking out on their own. But our guest today doesn't do things like most people. Angie Mar took the helm of the storied Beatrice Inn and then negotiated to purchase it from the owners a few years later. Angie is a lover of all things meat. She was a Food & Wine BNW in 2017, the year after she purchased the Beatrice Inn, which is still one of the hardest reservations to get in NYC.Photo Courtesy of Eric VitaleOpening Soon is powered by Simplecast.

You may think you know Angie Mar from her ultra-luxe Instagram feed, or maybe you've had the pleasure of indulging in a meal at her inventive, over-the-top restaurant, The Beatrice Inn. But the 2017 Food & Wine Best New Chef wants you to know about the blood, sweat, tears, and terrifyingly lean times that led up to her buying this classic property and pushing its legacy forward. And that has an awful lot to do with the way she hires, and how she mentors her team. Mar sat down with Food & Wine Senior Editor Kat Kinsman for a from-the-heart chat, and you're welcome to pull up a chair.

Angie Mar is the executive chef and owner of The Beatrice Inn. But her path to the culinary industry wasn

A brilliant chef, motivator, entrepreneur, and storyteller, Angie Mar is a force of nature. Her inspired meat cookery at the restaurant she owns and operates in New York City, the Beatrice Inn, has won awards and recognition from fickle New York City critics. On this episode she shares her story of being reviewed by The New York Times (it’s a crazy story), as well as the day she was forced to fire her entire kitchen staff just hours before service (equally intense). Also on this episode, Deb Perelman of Smitten Kitchen tells us what the heck is stuck in the back of her freezer.

For a career-changer, Chef Angie Mar's ascent in the chef world has been nothing short of astounding. Andrew swung by her stylish, wildly successful West Village restaurant The Beatrice Inn to get her story, from her Seattle upbringing to her life as a real estate agent in Los Angeles to her decision to chuck it all and jump into the pro kitchen. They also discuss the unique culture and rituals behind the scenes at The Beatrice Inn and how she went about buying the business and making it into the huge success it's become. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Chef Angie Mar of the Beatrice Inn in NYC's West Village doesn't care about trends. And although she owns one of the hottest restaurants in the city, she doesn't eat out at buzzy new restaurants herself for fear of being inadvertently influenced by the food of other chefs. Instead she is true to her vision of big cuts of glorious beef, magnificently prepared, inspired by dinners made with her Chinese American father. On this episode of Speaking Broadly, Mar talks about the challenges of being a perfectionist in the kitchen but wanting to work on new projects, as well as what she learned about cows from the butchers of France and the UK.

Make sure you have your tissues ready for today's episode because The Smush Room is taking you on quite the emotional rollercoaster. Troy is joined by OG EBP Maria Marcano for a very special Heath Ledger and Mary Kate Olsen relationship breakdown. They discuss the drug use, the infamous Beatrice Inn and the mysterious phone calls between Mary Kate and Heath's masseuse the day of his death. Extended episodes are always available on the Emotionally Broken Psychos Patreon page (https://patreon.com/ebpsychos) under the $1/month reward level - become a supporter today to ensure you never miss a moment of The Smush Room!  See acast.com/privacy for privacy and opt-out information. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

After falling out of love with finance Matt dipped his toe in hospitality as an investor in one of the most revered cocktail bars in New York City, Employees Only. He then went on to make a name for himself with The Beatrice Inn but has now moved to a quieter part of town and is integrating in to the Tribeca neighborhood with four restaurants to his name.

The boss behind The Beatrice Inn in New York City, Chef Angie Mar is one of the hardest working chefs we know and 100% an original. A late bloomer in the food world, she was in the real estate business for years and realized being a chef was her true calling. After culinary school, she worked for Chef April Bloomfield, then helped turn around The Bea, as she calls it. Not only did she garner rave reviews for the place, but she bought the restaurant from its owners last year. Tune in to hear more of Angie's impressive story. P.S. The news didn't break in time for our interview, but Angie is one of Food & Wine's Best New Chefs 2017. Make sure you pick up the issue. We're happy to see Food & Wine has recognized more female chefs this year than ever before.

Women Power and Fooding for a Cause is our topic today as Cynthia is joined by Angie Mar, Executive Chef at Beatrice Inn, in the West Village, and Beth Cling, Director of Communications for SHARE. SHARE is a nonprofit organization that helps women facing ovarian and breast cancers. We will be discussing A Second Helping of Life, a food event on Monday, September 19, 6:00-9:30pm, where 26 women chefs, with the aid of celebrity sous chefs (women personalities from media, entertainment, and publishing) will serve their signature dishes. The event will be held at Pier 60 at Chelsea Piers, and is in its 13th year.

For Episode 2, Aladdin and Kunta sit down with Simonez Wolf - doorman of Le Bain, former doorman of The Beatrice Inn, co-founder of Madame Wong's and now co-owner of Football Cafe FC. Be sure to check out www.gobunga.com/simonez_wolf.html for more info. Show Notes - Introduction (00:00) - Talks Origins in Paris and His Childhood (02:20) - Talks Moving To London (05:30) - Start As A Stylist and Moving to NYC (09:11) - Introduction to NYC Nightlife Scene (12:55) - First Pop-up Nightclub: Le Baron @ Miami Art Basel in 2004 (13:45) - Opening Of The Beatrice Inn (15:00) - Asked To Be Doorman At Beatrice Inn (15:45) - Describes Concept of Beatrice Inn (17:30) - Organizing Sunday Nights At Beatrice (18:30) - Going Against Trends of The Time in Nightlife (22:50) - Initially Getting Turned Away From Clubs (23:30) - Describes Decor/Vibe Of Beatrice Inn (25:30) - Legacy and Closing of Beatrice Inn (28:30) - Paul Sevigny's vision and what made him so influential (30:10) - Matt Abramcyk Background (33:00) - Andre Saraiva Involvement In Beatrice (33:20) - Lessons Taken From Co-Founders of Beatrice (33:50) - Taking On A Doorman Mystique (35:00) - Current "Staleness" of Manhattan Nightlife (36:00) - The Rise and Influence Of Brooklyn on NYC Nightlife (37:40) - Life After Beatrice And Transitioning To Tuesday Night Party @ Avenue (42:30) - Simonez’s Friend Bottle Service Stunting At Avenue (45:00) - Working at Baddies in West Village (46:20) - Starting Pop-up party on 2nd Floor of Bowery Hotel (47:10) - Meeting Travis Bass And Starting Pop-Ups (51:10) - Birth of Madame Wong’s (54:15) - Surprise of Parisian Influence on NYC nightlife (56:20) - Lecturing a class at Yale on Nightlife (58:40) - Explaining Madame Wong (1:00:50) - More on Paris Stamp on NYC Nightlife (1:03:20) Part 2 (Live at Football Cafe FC) - Juggling Co-Running Madam Wong’s While Le Bain (1:06:45) - Andre Saraiva’s Role at Opening Le Bain in 2010 (1:10:00) - Programming and Vibe of Le Bain (1:13:00) - Starting Mercury Nights At Le Bain (1:14:30) - Starting Le Tuesday At Le Baron (1:17:00) - Discussing Past, Present, and Future of Le Baron (1:18:30) - Talks co-founding Football Cafe on 100 Forsyth (1:21:05) - Gives us Exclusive on His New Nightlife Offering and Future In Nightlife (1:25:40) - Simonez’s Doorman Formula (1:30:35) - Random white girl shows up (1:34:45) - No social media rule at Beatrice Inn (1:35:15) - Advice on how to get into clubs (1:38:10)

Chef Angie Mar. This week on Sharp & Hot Emily Peterson sits down with Angie Mar, the executive chef of the Beatrice Inn. The Beatrice Inn, a restaurant located in the West Village, was opened by the editor of Vanity Fair, Graydon Carter, and has been under Angie’s control for the past year and a half. In Angie’s cooking, she plays a lot with masculinity and femininity by pairing savory meaty flavors with more sweet fruity flavors. On today’s show Angie talks about all the cool events that she will be cooking at in Nicaragua! “I really like the aspects of sweet and savory together. It’s a cool idea to have these beautiful large hunks of meat balanced out with something lighter and brighter and more feminine. That’s a lot of what we play with in the kitchen.” [17:00] –Angie Mar –Angie Mar on Sharp & Hot