2 The room is small, and there's only countertop seating, but the intimate set-up allows Flynn to create his masterful dishes in front of his guests.
3 The table setting at each of the 12-seats was kept very simple.
4 This was the foie gras terrine with peanut and sour cherry compote. He sandwiched the foie gras between two peanut "Ritz" crackers, and made the ridges on each cracker with a toothpick. This was the first course on the 160-dollar per head tasting menu.
5 Flynn says his inspirations come from other dishes he's tried, from time spent in restaurants abroad, and from random ideas he's developed on his own. He says testing can sometimes take hours, and hours, or a dish can come out perfectly the first time.
6 Course #3: caviar with herb stems and sorrel green goddess.
7 Flynn meticulously prepared all his dishes himself, carefully plating each piece until he was pleased with its presentation.
8 Course #4: oysters with corn, chorizo and lime.
9 Flynn calls his style of cooking "progressive American cuisine" - a term some chefs describe as using regional American ingredients combined with classical European techniques.
10 At 16-years of age, Flynn became the youngest "30 under 30" Zagat honoree for his Eureka pop-up in Los Angeles. He was also named one of Time Magazine's 25-most influential teens, and he's been on the cover of the New York Times Magazine.
11 Growing up, Flynn always pretended to be a chef "cooking in a toy kitchen with imaginary ingredients." Flynn worked his way through "The French Laundry Cookbook" by Thomas Keller, and studied culinary videos and blogs online - all as a young boy.
12 Course #6: hamachi tuna warmed over embers with radish and chicories - the presentation of his dishes was so beautiful.
13 He began practicing knife skills at the age of 10. Soon after, he was making simple dishes for family friends. By 12, Flynn was serving dinners for guests out of the supper club created in his mother's Los Angeles home. By the time Flynn was 14, "Eureka" had become a monthly pop-up restaurant in Los Angeles, San Francisco and New York, lovingly named after a California street he lived on with his family.
14 Course #7: sea urchin brined in sea water with carrot and coffee puree.
15 Flynn is very focused. Home-schooled, he finished high school earlier this year, and set his sights on developing his culinary career. Already, he's had a lot of practice with the media - he's made television appearances, and has been featured in many magazines and online articles - he seems very at ease with all the attention. He also came to my Starrett Lehigh office to meet with me.
16 Flynn says his Eureka pop-up will be an ongoing process and experiment - "a way to learn the ins and outs of owning a restaurant without having to do the whole thing."
17 Course #9: roasted winter squash with mulling spices and apple cider.
18 Course #10: roasted sunchokes with pistachio, asian pear, and barigoule.
19 Flynn credits much of his experience to his parents, who supported his dream from the very beginning. Three Michelin-starred executive chef, Daniel Humm, described McGarry's drive as "boundless" and compliments him for not being afraid of his youth. He's actually lucky to have found his passion so early in life.
20 Course #11: grilled and aged beet with wilted beet greens and bordelaise. The beets were aged for three weeks and paired with an ember-roasted beet juice.
21 Flynn plans to continue the pop-up at least until the end of the year.
22 Notice he uses tweezers when he plates his dishes - his attention to detail was impressive.
23 Course #12: dry aged ribeye grilled with chicories, eggplant, and preserved lemon.
24 Flynn dreams of opening a restaurant within the next few years - by the time he is 19. Already, he has apprenticed at Next and Alinea, Grant Achatz's restaurants in Chicago, and at Daniel Humm's Eleven Madison Park here in New York City.
25 For now, Flynn is concentrating on Eureka. He says his menu will change from time to time, but such changes may not be scheduled regularly. Right now, his menu seems to be working - September is completely booked.
26 Flynn is not yet old enough to legally drink, but his menu did include wine pairings to go with the meal.
27 And, dessert - a delicious way to end this tasting menu - spiced parsnip cake with buckwheat ice cream and sesame. I encourage you to visit Eureka while it is here - you'll love it. http://www.eurekanyc.com