The Beatrice Inn's Angie Mar Cooks Up A Fashion Collection

Chef Angie Mar is admittedly not a fashion designer, though she is no stranger to the scene. She pals around with designers like Oscar de la Renta's Laura Kim and Fernando Garcia, Peter Som, and Sally LaPointe; and has a closet stocked with Givenchy, Chanel, Gucci, and Balenciaga. But as of today, the owner and chef de cuisine of the Beatrice Inn—in a measured way—is strengthening her ties to the sartorial world by launching a line of apparel that captures her restaurant's evolution throughout the last century.   

Indeed, reinvention is the hallmark of longevity, and the Beatrice Inn has certainly gone through its fair share of life cycles. The storied hotspot located in New York's West Village began as a speakeasy in the 1920s; became an Italian eatery in the '50s, subsequently attracting the patronage of Woody Allen and academics like Victor Navasky; turned into a raucous night club for B-listers and wannabe fashion stars after it was bought by DJ Paul Sevingney and a few partners in 2006; and then became a watering hole for power brokers when Graydon Carter took over the deed in 2013. Now, under the dominion of Mar, who bought it from the Vanity Fair's erstwhile editor in 2016, the Beatrice Inn has transformed into a restaurant that concisely combines all its past lives—with a hefty helping of the Seattle native's own sensibilities.

Bridesmaid Dresses

All the glitz, glamour and hedonism that characterize the legend of the Beatrice Inn—along with Mar's personal appearance (orchestrated with the help of stylist Annebet Duvall)—are encapsulated in Butcher + Beast: Mastering the Art of Meat, a tome published in October 2019. From page to page, Mar, Jamie Feldmar, and photographer Johnny Miller illustrate scenes that are brawny, cool, and makes no qualms about being excessive, both in the portions of the meals and the setup of Polaroid images. Still, even with the display of these indulgences, there is something welcoming and inclusive in the restaurant's presentation. It is as if Mar is inviting all into a family party—albeit an incredibly decadent one.

This idea of family, evidently, was central to Mar's new fashion collection, which was made in collaboration Autum Studios, a company owned by her brother Conrad Mar. The line is comprised of sweaters, hoodies, and track pants that feature images from the book and catch phrases such as “Lady Bea,” “Saturday Night,” and “Free the Beatrice.” And with only 150 pieces made, the stock—which is priced from $78 to $198 and sold exclusively at Autumstudios.com—is just as rare as her Pinot Meunier–aged Wagyu Chateaubriand. 

Nanushka's CEO Serves Up His Recipe For How To Create A Global Fashion Brand

Nanushka has seemingly cooked up a recipe for instant success. In three years, the Budapest-based sustainable fashion label, founded by Sandra Sandor, has garnered the fervor of fashion editors; is stocked at major retailers like Bergdorf Goodman and Saks Fifth Avenue; increased its revenue by nearly 25 times; and recently opened a 3,300-square-foot store at the posh SoHo neighborhood in New York. But what may appear to be a 30-minute meal—a speedy trajectory to the top—was actually a slow roast.

The brand was founded in 2006, nearly a decade before it became a burgeoning force in the industry. So, what was the missing ingredient that added the necessary kick? Evidently, it was basic business acumen. Before 2016, Nanushka was effectively hemorrhaging money, operating on a scale that isn't conducive to running a successful global company.

Indeed, Nanushka wasn't lacking in its creative output. Throughout her career, Sandor has designed forward-thinking collections for men and women that imbue a timeless quality. From sharply tailored vegan leather coats to draped dresses in eye-catching hues, she consistently offers styles that are easy to wear, but also have clear elements of panache. It's no wonder why the brand in so beloved on Instagram. Still, this doesn't mean that it was turning a profit. 

On the surface, fashion is a creative industry based on pushing forward an ideal, often glamorous image. But scratch away the first coat, and it is essentially a business based on low margins, high spending, and competition in a marketplace that has become so overly saturated that even the best labels have closed up shop. Understanding these basic principles is Peter Baldaszti, a Hungarian entrepreneur who saw the potential in making Nanushka a global fashion brand.

He was dating Sandor three years prior to taking on the role of CEO and co-owner in 2016, the year that changed the course of the company. What he did to overhaul Nansushka and astoundingly increase revenue wasn't groundbreaking in the least. He simply had the foresight to see that it could really impact the global market. And after instituting a solid operating system—and with a little bit of luck—the brand is now a palatable enterprise. 

Ahead of Nansushka's New York store opening,  Baldaszti served up his recipe for making Nanushka relatively successful.

Mother of the Bride Dresses

Why Stylists Are Natural Fashion Designers

I've written quite a bit about how influencer clothing lines are a natural next step for many of the world's top social media stars, but there's another type of fashion expert out there who makes a great designer: the stylist.

Not only are these individuals dressing and beautifying taste-making celebrities of the world, but they're also experiencing firsthand the products from countless top brands in the fashion and beauty world. Stylists know how clothes are supposed to fit and the adjustments they need to make to make a garment flawless. Makeup artists and hairstylists have sampled hundreds of formulas and ingredients in the products that they use on their clients in order to know which ones are the most effective. Stylists have vast resources and knowledge on what makes a product successful, so when they set out to create their own line, they know how to make it right.

But don't take it just from me! I spoke with three different style professionals—makeup artist Dillon Pena, stylist Cristina Ehrlich, and hairstylist Ricardo Roja—to get their take on the stylist brand trend.

                                                                     

                                               Vestidos de Cerimonia

Luxurious Wedding Registry Items You Absolutely Need

According to a study from The Knot, approximately nine in ten couples create a gift registry for their wedding. However, because the average age of marriage is older than ever, couples don't necessarily feel the need to register for traditional home decor and kitchen items. But, it doesn't mean they shouldn't. A wedding registry is one of the few times in your adult life when you can ask for things that you would never buy for yourself. However, your home, like your marriage, should be beautiful and harmonious. So, don't be afraid to upgrade.

Here are some high-end home items to add to your registry as well as suggestions of where to register.

Neiman Marcus 

There are many benefits to registering at Neiman Marcus. They have a curated selection of high-end items for every room. Furthermore, because the department store has brick and mortar locations, shopping is made easier for guests of a certain age, who may not want to purchase wedding gifts online.

Weddings and celebrations bring a seemingly endless amount of photo opps. So, be prepared and register for plenty of picture frames. The Aerin Valentina Velvet Frame has a romantic design, perfect for pictures of the happy couple.

                                                 Wedding Dresses Australia

How This Haitian-Italian Designer Takes Local Fashion Global

With their bright patterns, abstract geometric prints and tributes to the Global South, Stella Jean's designs have attracted the attention of Armani and Louboutin and been worn by the likes of Beyoncé, Rihanna and Zendaya. But the Haitian-Italian fashion designer's talents go beyond a knack for juxtaposing fabrics and lie within her ability to bridge cultural divides through her creations. Because Stella Jean's designs are much more than articles of clothing: there is a story woven into each piece.

"I didn't begin my career in fashion to make beautiful dresses – I don't even know how to draw," she admits. "For me, fashion is very conceptual: I want to share ideas and tell stories through my work. To create a sort of marriage between my Italian background and international patterns in order to produce something that has a mixed origin, one with its own distinctive identity: something local that aspires to the global."

Born in Rome to an Italian father and a Haitian mother, her upbringing was a difficult experience. "I was born in Italy in the 1980s, a time when the country was completely unprepared for multicultural families like mine – a family with a blonde father and a black mother," she explains. "People constantly stopped in the streets to point at us." In spite of the challenges, she credits her mixed background for her later success.

The Best City For Dining This Month Is

Stuck between New York and Washington, D.C. and too established to be considered an "up-and-comer" like Minneapolis or Charleston, South Carolina, Philadelphia’s food scene too often gets overlooked by the national dining intelligentsia. Though Philly does earn its share of accolades – recent nods have included best U.S. pizza and coffee shop rankings as well as James Beard Foundation outstanding chef, outstanding restaurateur and Rising Star Chef of the Year awards – overall, Philadelphians feel somewhat (unfairly) snubbed.

So the city is celebrating mightily this month after being named as home to both James Beard’s outstanding restaurant of 2019 (Zahav) and Food & Wine magazine’s best new restaurant (Cadence). The Beard Foundation doesn’t explain its selections but Food & Wine wrote four lengthy paragraphs of love to Cadence, a BYOB opened last year by three veterans of High Street Hospitality, a powerhouse restaurant group in its own right.

Likely on F&W’s radar because of an earlier online story contributed by a local writer, Cadence charmed Restaurant Editor at Large Jordana Rothman with its "simple pleasures and serious food."


"Where did the feel-good restaurants go?" she writes. "The ones that restore the spirit, the ones that make us feel fed in ways that transcend the obvious, the ones where the hospitality isn’t an algorithmic triple axel but human, heartfelt—'How’s the family?’ You know the type: Hearth in New York City; Rustic Canyon in Los Angeles. To that list, add Cadence in Philadelphia."

The Hottest Dessert of the Year Is Burnt

The majority of  desserts that break the internet are modern creations that have been either carefully designed to entice Instagram users, such as the cotton-candy milkshake, or a reverse engineered hybrid, like the cronut.

The newest sweet to captivate Americans is neither. Nor, at almost three decades old, is it really new. It's not even particularly pretty to look at; it's burnt.

Basque country crustless cheesecake has cropped up around the U.S., from tiny apartment kitchens—thanks to love from sites such as Food52 (yes, you should make it, too)—to such exclusive dining spots as Dialogue in Los Angeles. Essentially, it's a typical cheesecake but with textural twists like singed edges and a gooey core.

Basque cheesecake may look like a bungled home-ec project—cratered, blotchy, and scorched—but it's this “Shrek factor” that makes the cake so beguiling. Looking at one, you'd never imagine its center would ooze lazily, like Epoisses, or that its puffed edges would dissolve on your tongue, as cotton candy does. Nor would you predict that its caramelized burnt corners would become so addictive.

The cake was birthed behind the swinging door at La Viña in Spain's San Sebastián, a neighborhood pintxos (skewered snack) joint whose bartenders remember your name. Though the region has had a long love affair with custards, this creamy dessert didn't exist until La Viña created it. The ingredient list is shockingly short: cream cheese, sugar, eggs, cream, and, depending on whom you ask, flour. The bar uses good old Philadelphia cream cheese; this was a relatively new ingredient in the Basque region in the 1970s, and locals embraced it.

Predictions From 4 Industry Leaders

As the global economy and markets continue to shift, predicting the future of food can be difficult. However, several trends are likely to have an impact on what and how people eat in the coming years. Technology, convenience and personalization are some of the top trends that will affect consumption. Four industry leaders shared their thoughts on the food industry's future in recent interviews: Ran Peled from CommonSense Robotics, Bruce Schroder from Moe’s Southwest Grill, Elana Karp from Plated and Christine Marcus from Alchemista.

Technology

People are changing the way they eat, cook and shop for food, and technology is one of the main reasons behind this. Grocery shopping has become more fragmented for families with spontaneous "fill in" shopping trips supplanting the traditional weekly stock-up trip because of e-commerce.

"In a 2018 consumer survey we conducted, more than 50% of the people reported they would prefer to receive a few smaller orders throughout the week rather than one large order each week. Acosta reports that 85% of consumers do not know what they are having for dinner until hours before mealtime. While Americans do dine out more than ever before, NPD reports that four out of five meals are still prepared at home. Americans are eating more meals at home today than they did a decade ago," Ran Peled, VP of marketing at CommonSense Robotics, says.


Technology is helping the dramatic shift away from the traditional weekly stock-up grocery trip to immediate, needs-based replenishment thanks to e-commerce. Consumer preferences for on-demand grocery delivery, within one to two hours, will only grow. Most consumers will look toward the brick-and-mortar grocery retailers they trust to meet this demand through online deliveries.

"A new report from Bain shows that a whopping 96% of consumers would look first to a traditional brick-and-mortar retailer for home delivery and 85% would select a store they already visit. While grocery retailers face tremendous challenges in the shift toward e-commerce, we believe that there is also a great opportunity for them to dominate in online grocery," Peled shares.

Tamal Ray’s recipe for gingerbread pudding with caramel sauce

Christmas is over. It's a new year. There are a few scant crumbs of mince pie and half a bottle of prosecco left in the fridge to remind you of the season just passed. But before your mind starts to turn to thoughts of a dry January, detoxes or juice cleanses, allow yourself one more little indulgence. It's going to be cold, damp and dark for a good while yet, so what better way to stave off the winter blues than a piping hot bowl of ginger pudding and caramel sauce?

Cream together the butter and sugar until smooth, add the eggs, flour, baking powder and spices, and stir together to form a smooth batter. Finally, stir through the chopped stem ginger. Dollop equal measures of the batter into the pudding tins, then bake for 12 minutes.

Meanwhile, crack on with the sauce. Put all the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved and the mixture is well blended and smooth. Bring the pan to a simmer and let it bubble away for three minutes, then turn off the heat.

Take the sponges out of the oven, then free them from their tins by running a blunt knife along the edge. Pour some sauce over each pudding and enjoy.