Angie Mar Launches New Restaurant, Says 'Bullish' on NYC

The chef discusses the opening of a new restaurant in New York, expressing optimism about the industry. The dining experience aims to find a new normal, blending French and Chinese culinary influences. The chef retained the entire staff from a previous restaurant and emphasizes safety by requiring vaccinations. The conversation concludes with a light-hearted note.

What factors contributed to the decision to open a new restaurant after closing the Beatrice?

How does the chef describe their feelings about the current state of the restaurant industry?

What dining experience does the chef hope to create in the new restaurant?

In what ways does the chef plan to incorporate their cultural background into the restaurant's cuisine?

What measures are being taken to ensure the safety of diners in light of the pandemic?