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“I’ve always said that everything important happens around a dining room table,” says Angie Mar. Debate that statement all you want, but in her case it’s certainly apt: the acclaimed chef has long used her dining room for everything from reviewing business plans and planning evening specials, to hosting Sunday suppers for her glamorous group of friends. (Mar runs with a creative crew that includes Oscar de la Renta’s Laura Kim and Fernando Garcia.) “It’s my palette to create,” says Mar.
Mar’s space is full of interesting objects and accents: lighting fixtures sourced from the Saint Ouen market in Paris, silk-screened 1950s artwork from Hong Kong, chairs by Milo Baughman. “My taste has always been a mix of mid-century modern and classic French, but still minimalistic in its elegance,” explains Mar. “Every piece is always curated and has a statement or a meaning behind it.” In the center of the room is her dining table. Comprised of black glass and brass, it serves a contemporary contrast to the otherwise ivory surroundings. Outside the windows is a serene view of Central Park.
Mar has been spending a lot of time in her dining room lately. Not just due to the pandemic—during which, she says, “virtual dinners with my family and friends became a regular thing.” But because next week, she opens a new restaurant in Greenwich Village, Les Trois Chevaux.
Les Trois Chevaux, according to Mar, is an ode to the great French restaurants of eras past. She was inspired by eateries like Lutèce (the renowned midtown haunt that, in 1980, received four stars from The New York Times) and La Côte Basque while creating her menu, which includes items like roasted pigeon and shrimp with “mayonnaise d’escargot.” Yet, to call it old school would be a mistake. She enlisted Christian Siriano to do the staff uniforms. Florist Raul Avila, the man behind the Met Gala s fantastical floral centerpiece, will be tasked with adorning the Greenwich Village restaurant in beautiful blooms. For several months, Mar has started her work on Les Trois Chevaux at 5:30 a.m. from this very table.
But as much work she does from this room, it’s also a place of relaxation. “At night, when I return from the restaurant, I actually love to sit there and decompress. I have tea, read the newspaper and catch up on events I missed during the day,” she says. To rephrase an old culinary adage—it’s where Mar makes her cake, and eats it too.
