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Teen Chef Flynn McGarry Is Opening Another Pop-Up Restaurant


Flynn McGarry, the amateur chef known as the ‘Justin Bieber of the culinary world,’ is opening a restaurant pop-up this fall

The “boy genius” of cooking is growing up.

Flynn McGarry, 17 — often referred to as the “Justin Bieber of the culinary world” — has already opened his own pop-up and has been hosting his own supper club since he was a pre-teen. Now the prodigy chef is opening yet another pop-up this October at Kava in New York City’s West Village featuring a $160 tasting menu.

Starting Oct. 1, McGarry will be offering a casual lunch menu, and Oct. 18 will kick off a six-month pop-up at Kava’s eight-seat chef’s counter, featuring dishes like sea urchin with carrots and coffee, poached oysters with fresh tofu and potato skins, and an aged beet, according to Grub Street.

You can make a reservation at the pop-up starting this week, but if you’re out of luck, Kava will transform the rest of its restaurant into a wine bar.

This will be McGarry’s second pop-up chef's counter in two years — the first, Eureka, was based off of his supper series hosted at his mother’s home for several years.

McGarry is not without his critics. Last year, Steve Cuozzo of the New York Post wrote a scathing review of Eureka, and said, “This is proof that kids should stay out of the kitchen.” Chef David Santos went on a rant against the teen, saying that “being a chef is not about playing dress-up,” and lamenting that McGarry should pay his dues like every other culinary professional.


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Exclusive: Flynn McGarry Wants You to Visit Him at Gem

Flynn McGarry is planning his first permanent restaurant, Gem in New York City, after popping up his tasting menu-focused concept Eureka for the last seven years. Here&rsquos why he&rsquos finally settled down.

A lot has been written about Flynn McGarry. The teen chef. The prodigy. Everyone seems to have an opinion about the ambitious young cook who eschewed high school boy antics in favor of staging at fine-dining establishments, like Eleven Madison Park, and bringing Eureka, his tasting menu-focused pop-up, from coast to coast.

In the last year, the chef has been quietly planning his first permanent restaurant in New York City, Gem. It’s his mother’s name backwards. (And now it’s not so secret anymore after Eater picked up on the liquor license.) In the last few days, he’s been preparing himself for red-carpet interviews at the Sundance debut of a documentary about his rise, 𠇌hef Flynn.”

He’s eloquent and confident for a 19-year-old, so he’ll do fine during the festival circuit. He’s used to being quick on his feet, always on the move after operating the pop-ups for the last seven years. But when asked what he wants people to understand about him or about Gem, he pauses.

“People make overarching statements about me, and I’ve been known to say some things, too,” says McGarry. 𠇋ut at the end of the day, I’m just making dinner. And I want to cook you dinner.”

Sure, Gem is the restaurant where McGarry could feel the pressure of needing to prove himself. But after closing down his residency at Kava Café in New York City early last year, he didn’t travel around the world for inspiration. Instead, he took that time to settle down in his new hometown, finally throw some dinner parties and make it to ones hosted by friends.

“I saw how people moved in a dinner party,” he says. “It always follows this pattern: You start with a drink in the living room and get a few hors d’oeuvres. Then everyone hangs out in the kitchen while the person is making dinner. And finally, everyone sits down to some salads and one main course to share.”

He was reminded his favorite time in his whole career of cooking: The little dinners he threw at his mom’s house in San Fernando Valley, the start of Eureka.

“That’s when it was the most fun,” he says. “Now we’re going back to that vibe.”

Housed in the old Café Henrie space in the Lower East Side, Gem is broken into two concepts: The Living Room, an all-day coffee shop and café for the neighborhood, and The Dining Room, a $155 set menu that blurs the line between dinner party and tasting menu. The Living Room is set to open first next month on February 13, while The Dining Room will debut a couple weeks later on February 27.

The Dining Room follows that dinner party pattern McGarry described. The night starts with Champagne and a snack in the living room area of the restaurant, then you eat a course in the kitchen with McGarry and his cooks. The rest of the meal unfolds with a few small plates. (Some ideas McGarry is toying with are peanut Ritz crackers with foie gras and quince and winter squash glazed in a pumpkin char siu sauce.) Then there’s a big bowl of pasta to share, like grilled chicory-filled agnolotti. (A remnant of the one trip he did take last year: A month spent in Italy over the summer.) Finally, it ends with a large-format feast making use of all parts of the protein. (For winter lamb, loin with a bagna cauda tartare and yogurt-cooked potatoes drizzled with a lamb-fat vinaigrette.) There are two seatings every night, but the way McGarry has organized the space and schedule, diners can stay as long as they want. Just like at a dinner party.

𠇏or a long time, I wanted to do something flashy, but at the end of the day, I wanted to be in a space that was mine, and I wanted a big bowl of pasta,” says McGarry.

But as McGarry grows and adapts, he knows Gem will, too. Don’t wait to read about it. Just come to the restaurant, he encourages everyone.

“If you don’t know who I am, listen to the music and check the bathroom soap at Gem, and you’ll leave knowing me as a person,” he says. 𠇎veryone has written about me as more of an idea, this weird kid who likes to cook.”

“See me at the restaurant,” he continues. “This is how I express myself, and this is how people will understand me the most.”


Watch the video: 19-Year-Old Chef Opened A NYC Restaurant With A $155 Tasting Menu (October 2021).