The Beatrice Inn - Wine & Spirits Magazine

The Beatrice Inn

photo by Beatrice Inn

The Beatrice Inn has a storied history, dating back to its speakeasy days in the 1920s. Now, Angie Mar reigns over the kitchen, specializing in nose-to-tail butchery and open-fire cooking. Gluttony isn’t sinful here; it’s celebrated with portions to feed an entire table. Start with the savory plum tart, then share an entrée like roast duck set afire tableside or the signature meat pie. The wine list is pricey, focused on big reds, but there are bargains available if you know where to look. Hint: Seek out the aged Corsican reds, reasonable Loire whites and textured rieslings. And don’t skip the Madeira page, mostly Bual, to pair with Mar’s whiskey-wrapped dry-aged beef.

Deanna Gonnella, is a graduate of NYC’s International Culinary Center’s Classic Culinary Arts program, a private chef and our in-house expert on all things culinary. She’s also worked the floor as a sommelier, and advised buyers at Vintry Fine Wines in Manhattan, so she knows a thing or two about wine.

This story appears in the print issue of April 2018.
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