Teenage Chef Flynn McGarry to Pop-Up in San Francisco

After the success of his New York pop-up, the teenage chef Flynn McGarry is moving to San Francisco where he will operate his Eureka pop-up from March 1st to March 4th.

The 17-year-old has been a hot topic of contention since he opened his New York pop-up but has stood strong and answered critics with both his food and answers in interviews with Grub Street.

McGarry will serve 10 course at his Eureka pop-up which will offer two covers a night for just 12 people. The young chef promises to cook with ingredients that are sourced from Northern California.

The tickets will cost $160 for food with and $220 with the added wine pairing. The menu is already available online which you can see below.

Peanut ritz cracker

Small Plate

foie gras torchon, kumquat

Bloomed artichoke

Small Plate

smoked cod and blooming herbs

Citrus leaf cured ocean trout

Small Plate

grilled greens and yogurt

Sea urchin

Small Plate

brined in seawater with carrots and coffee

Snap peas

Small Plate

gently warmed with pho spices, morels, and prawns

New potatoes and green strawberries

Small Plate

glazed in rye bread and sour beer with spicy herbs

Asparagus

Small Plate

grilled with currant leaves, oyster, and sorrel

An aged beet

Small Plate

roasted over embers with its own greens and beet bordelaise

Lamb loin

Small Plate

crusted in pistachio and seaweed with chicories and fermented quince

Strawberries

Small Plate

fermented in kombucha with elderflower and wild fennel