Angie Mar arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious, over-the-top, and spendy place where the atmosphere is as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, the human cost of the pandemic on the hospitality workforce, and why it's important to acknowledge grief.

The Beatrice Inn

https://thebeatriceinn.com/take-out-menu/

The Beatrice Inn Employee Relief Fund

https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fund

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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