17-Year-Old Chef to Open New York Pop-Up

The controversial teenager, Flynn McGarry, is back once again with a new pop-up restaurant at Kava in The West Village, New York.

McGarry shot to fame after launching a supper club in his home when he was just 11. His Eureka pop-up launched in 2015 when he was just 16 and his 12-course, $120 menu caused quite the debate online.

Many commenters at the time predicted the rapid demise of what had to be a fad but now, aged 17, McGarry is back with an eight seat counter dining experience costing $160.

Speaking to Grub Street, McGarry said early menu ideas include “sea urchin with carrots and coffee, poached oysters with fresh tofu and potato skins, and “an aged beet.”

The pop-up will run for six months and tickets will go on sale September 20th.

Below is a copy of one of McGarry’s previous Eureka menus.

Foie gras torchon with quince and peanut

Sunchoke roasted in malt with grain emulsion custard with pickled clams and buckwheat

Broccoli florets glazed in late summer tomatoes and molasses  leaves dried over coals with fermented green tomato and shrimp

Maine sea urchin brined in seawater with carrots and coffee

Toast soaked in gruyere fat and maple syrup

Icicle radishes pickled and grilled with radish “pho” and orange oil

Montauk pearl oysters poached in their own juice with fresh tofu and potato skins

King crab stew with braised leeks, rose and grapefruit

Red kuri squash glazed in pumpkin char sui with yogurt and lime

An aged beet with its greens and bordelaise

Poussin baked in salt with celeriac au vin and mustard