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
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.