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Nice write up in the Wall Street Journal about young chef Flynn McGarry’s two night pop up held recently in Manhattan.
He recently held two pop-up dinners in Manhattan serving dishes like grilled scallop with Champagne-fermented turnips and beet Wellington. His own take on the classic beef Wellington, Mcgarry told the WSJ he has a “weird obsession with making beets taste like beef.”
The menu this time was even higher than the one offered in Beverly Hills with 11-courses costing $150, add an extra $60 if you opted for the wine pairings which were presented by a sommelier flown in from LA alongside his very own pastry chef.
Other dishes included green mussels with Thai curry and langoustine tartare served with crustacean head emulsion. You can read the full write up on The Wall Street Journal and here’s some pictures of dishes posted by Flynn on twitter.
Asparagus, ricotta, chamomile, green almond and verbena.
Mussel, daikon, Thai curry, lemongrass, and coconut.