West Village's "The Beatrice Inn" has been around since the 1920s. (It's one of New York's first speakeasies!) It was an Italian restaurant for 50 years until about three years ago when Chef Angie Mar took it over and transformed it into a beloved NYC chophouse. The restaurant specializes in meat, so it's no surprise veggies take a back seat.
"There's actually pretty much no vegetables on the menu," Angie says.
So what is on the menu? Steaks that are dry-aged in whisky, a delicacy ONLY available at The Beatrice Inn. And Angie's favorite? Her milk braised pork shoulder.
Lucky for us, she whipped up another menu favorite right on our show. Get her Pork Shoulder Steak with Cherry Compote and Herbed Butter recipe here!