Clarissa WeiFourteen-year-old cooking prodigy Flynn McGarry is running his pop-up restaurant, Eureka, at Bernhard Mairinger's BierBeisl this month. Originally operated out of the McGarry household, Eureka was a monthly supper club that served “progressive American cuisine” inspired by the chefs whom McGarry admired. The young chef now has not only had the opportunity to meet his mentors but has worked with them at places including Playa and Ray's at LACMA.
McGarry also apprenticed under Eleven Madison Park's Daniel Humm and Grant Achatz of Alinea and with Maxime Bilet and the Modernist Cuisine team in Seattle.
The dinner, set for Jan. 30, costs $160 per person, including tax and gratuity. There will be two seatings, at 7 p.m. and 8 p.m. McGarry will be serving a winter menu of snacks and eight courses, plus desserts by guest pastry chef Josh Graves of Ray's and Stark Bar.
Past tasting-menu items included carrot with crème fraiche and beef with wild mushrooms, celery root, black vinegar and coffee.
Seating is limited to 40 and reservations are required.
Salmon pastel colors; Credit: diningwithflynn.com
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