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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
