Dubbed ‘the first lady of meat’ by culinary bible Food & Wine, Angie is the badass chef responsible for The Beatrice Inn’s undeniable status as one of the hottest tables in NYC. She loves meat - “I wake up thinking about it, I go to sleep thinking about it” - and it shows. Her uncompromisingly carnivorous approach has won her a legion of fans, including Peter Wells of The New York Times who describes the iconic steakhouse as “a place to go when you want to celebrate your life as an animal”. Angie has built her reputation on show stopping sharers like her Roast Duck Flambé and her signature Whiskey-Aged Tomahawk Ribeye (served on a butcher’s block). Vegetarians might want to give this one a miss. But for everyone else... you’re in for a serious, meaty treat.