#beatrice inn

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[allwayshungry]

Pan con Tomate with Anchovies & Duck Fat (Recipe adapted from chef Angie Mar, Beatrice Inn, New York, NY), 2 servings, 10 min prep, 10 min cook.

You could rub a tomato on a piece of toast and call it a day. Or you could do what acclaimed chef Angie Mar does at The Beatrice Inn: Fry your bread in duck fat, top it with smashed garlic and smoked honey, and cover it with anchovies and wedges of summer tomatoes. Label it as an appetizer if you must, but this take on pan con tomate is a true knife-and-fork dish that's meant for summer.

INGREDIENTS

1½ pounds heirloom tomatoes

1 large bunch basil, picked and cut into chiffonade

1 teaspoon kosher salt, plus more to taste

20 good cracks black pepper

1½ tablespoons lemon juice

¼ cup olive oil

4 marinated Spanish anchovy fillets

½ stick butter

3 tablespoons duck fat

Medium baguette, cut in half lengthwise and split into 4 quarters

20 roast or confit garlic cloves

1 tablespoon smoked honey*

*If you can't find smoked honey, you can make it yourself with a smoking gun or substitute regular honey.

DIRECTIONS

1. Cut the tomatoes into wedges and slices of various sizes. This is a fork-and-knife dish, not bruschetta, so keep the pieces substantial. In a mixing bowl, combine the tomatoes, basil, salt, pepper, lemon juice, olive oil and anchovies, and stir to combine. Check for seasoning and set aside.

2. In a large sauté pan over medium heat, melt the butter and duck fat. Place the baguette slices, cut-sides down, in the fat and fry until golden brown on both sides, flipping occasionally, for 10 to 12 minutes.

3. While the bread is frying, mash the garlic cloves in a bowl to form a thick paste.

4. Remove the bread from the fat and smear the garlic mash across it in a thick layer while the bread is still warm. Use all of the garlic. Drizzle the baguette with smoked honey and top with the tomato mixture. Serve immediately.

[pbsamericanmasters]

Meet Inspiring Woman Angie Mar, Owner & Executive Chef of The Beatrice Inn.

[johnsimon]

Beatrice Inn Has Some of the Best Burgers Around

Beatrice Inn Has Some of the Best Burgers Around @chef_amar @beatrice_inn

I recently stopped into the ultra exclusive Beatrice Inn, located in the heart of the West Village where Angie Mar is the Executive Chef. Mar is a native of Seattle, but at Beatrice Inn she draws her talents as a chef heavily from the rustic farmers markets of her childhood, with a focus on simplicity and seasonality. During my visit, Mar greeted me with a smile and her charming personality as…

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[weareadvocates]

I do remember being annoyed at the bathroom line and running across the street to the lesbian bar.

Yes, Chloe. That is obviously why you were seen at the lesbian bar. 

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[therightsreport]

Vanity Fair editor Graydon Carter’s plan to relaunch the Beatrice Inn is turning into a brewing battle with a previous owner who, sources say, plans to sue over the hot spot’s vaunted name. Sources tell Page Six that Paul Sevigny — who built the Beatrice into New York’s hottest club for three years till its 2009 closure — claims the Beatrice name was not properly transferred to Carter, and has hired a lawyer. Sources add Sevigny could seek more than $500,000 for the name.

Battle Over Beatrice Inn Name

[calvinklein]

I happen to really love flowers and drinks.  It's a MUSTAPART-Y!