Flynn McGarry is still a teen chef, but three years after he came onto the scene as a 15-year-old fine dining wunderkind, he is no longer, technically, a kid. McGarry has spent time in some of the world’s most renowned kitchens, including Geranium in Copenhagen, Alinea in Chicago, Eleven Madison Park in New York, and at the Modernist Cuisine lab in Seattle. More recently, the teen chef (who expects that label to stick long after his teens) has hosted his tasting menu pop-up, Eureka, in Los Angeles and New York City, with plans to take it abroad. Three months into his eight-seat tasting counter in New York, McGarry joined hosts Helen and Greg in the Eater Upsell studio to discuss the particular weirdness of high-end counter service, why he’s so done with pop-ups, and why he’s so not done with The Bachelor. Get the full transcript for this episode (and all Upsell ep’s) at eater.com/upsell and check us out on social! Flynn: instagram.com/diningwithflynn Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater

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