Flynn McGarry, the 15-year-old culinary superkid, is bringing his Eureka pop-up dinners to Fifty Seven in downtown Los Angeles. Fifty Seven will be hosting him for three Mondays this summer, starting June 23.
McGarry knew he wanted to cook at the age of 10. By 11, he had converted his home into a supperclub called Eureka, serving eight- to 10-course dinners for up to 20 people. Now at 15, he has worked in some of the most respected kitchens in the country perfecting his technique and developing his style. (Take note, angsty teens of America.)
Located in the old Heinz building in the Arts District, Fifty Seven is a restaurant designed to showcase the talents of a rotating roster of chefs from around the country. The current chef in residence is Josh Drew. Each chef will have the opportunity to feature his or her distinct cuisine for a season. The kitchen will belong to McGarry for his three summer Mondays.
McGarry's dinners at Fifty Seven will be about nine courses, plus snacks and bread. The meal is $150 plus a $60 wine pairing by Fifty Seven's sommelier, Max Coane. He will cook for a maximum of 60 people per evening. Invites for the event went out Wednesday, and reservations will be first come, first served.
"I want my diners to be surprised," McGarry said of his developing menu. "The menu at one dinner is likely to be totally different at the next dinner."
McGarry calls his style "progressive American" and says his work is in a constant state of adaptation and inspiration; he doesn't like to be backed into a corner with a certain type of cuisine. McGarry pulls from around the world to create interesting combinations and uses modern techniques to elevate his ingredients.
The teen is currently working a few nights a week at Alma, and trying to finish school early so he can focus on the food. Alma staff will be helping him for each of his summer dinners.
Come end of June, most 15-year-old boys probably won't be creating culinary artwork for a crowd of foodies. For McGarry, being unexpected is a lifestyle.