This Is TASTE 739: Flynn McGarry Was a Prodigy. Now He’s a Pro.
Mar 4, 2026
Flynn McGarry, a New York chef who rose from teenage pop-ups to acclaimed tasting-menu restaurants. Chloé Grigri, a Philadelphia restaurateur known for wine-forward, French-influenced spots. They talk about growing up in kitchens and public life, building and pivoting restaurant concepts, menu formats and sourcing, and the influences behind their dining rooms and wine bars.
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Seating Capacity Dictates Financial Resilience
- Flynn realized small-seat tasting menus struggle as New York costs rise because a 20-seat room can't scale revenue to match increasing overhead.
- Unexpected events (storms, HVAC failures) wiped out marginal months, exposing the fragile margin of tiny restaurants.
Give Diners Flexible Menu Paths
- Design menu formats to match guest flexibility: offer a shorter fixed menu and a la carte samplers so diners can choose time and price commitments.
- Flynn implemented a four-course base plus a la carte 'sampler platter' that lets guests build up to an eight-course experience.
Plan Rooms Around Turn Times
- Use dining room layout and table-blocking to manage turn times and guest experiences across menu formats.
- Flynn separates rooms for longer and shorter turns and moves guests to a back room for extended socializing to avoid kicking people out.