"When then 19-year-old Flynn McGarry opened his first permanent restaurant in NYC, Gem, back in 2018, the city's culinary circles went nuts (in a good way): here was a teenager completely embracing fine-dining trends while showcasing the importance of an eatery's interior design and presentation-and the masses were listening to him. Although Gem closed in 2023, McGarry has continued making a mark on the local gastronomic scene, opening new businesses, shuttering others and moving over menus from one spot to the next."
"McGarry is serving the sort of vegetable-forward dishes that he's now known for (it should come as no surprise: the chef has been managing a garden on Isabella Rossellini's farm on Long Island, where he sources a lot of his ingredients). Standouts include a dish of golden beets, wakame, roses and smoked dates; the marinated tomatoes with grapes, ajo blanco and fried thyme; and the mixed grill of late summer and early fall vegetables, black truffle and barley koji."
"Guests will be able to order a la carte when seated in the former and indulge in a set menu when dining in the latter. As for the $210 per person, eight-course tasting menu, curious palates will be treated to a fluke cured with cherry leaves and half moon bay wasabi; the Jonah crab custard with egg yolk, shiso and toasted bread; and the seabuckthorn sorbet with toasted rice and verbena to finish things off."
Flynn McGarry opened his first permanent restaurant, Gem, in New York City in 2018 at age 19; Gem closed in 2023. McGarry continues to open and close restaurants and relocate menus between venues. Cove opened at 299 West Houston Street in Hudson Square and seats 70 guests with a main dining room for a la carte service and a private room offering a set menu. The kitchen emphasizes vegetable-forward dishes sourced from McGarry's garden on Isabella Rossellini's Long Island farm. The a la carte menu lists items like golden beets with wakame and smoked dates. An eight-course tasting menu costs $210 per person and features fluke cured with cherry leaves, Jonah crab custard, and seabuckthorn sorbet.
Read at Time Out New York
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