Angie Mar puts chèvre in her cheesecake
Angie Mar puts chèvre in her cheesecake May 8, 2021 Today's best articles Daily business briefing Solving COVID newsletter Angie Mar is a troublemaker. At the Beatrice Inn, the more than century-old New York City eatery she purchased from Graydon Carter in 2016, she ages a tomahawk rib-eye for 160 days using French single-malt whiskey, then charges up to $16 an ounce, serving it with lobster butter and Périgord truffles. But her family story does not include supping on expensive steak. In the early 1920s, her grandfather came to America to work on the railroad and her family suffered ex...