Eureka is an eight seat tasting menu counter, tucked in the back of Kava at 803 Washington Street. We serve a sixteen course menu inspired by global cultures and local meats, fish, and produce. Along with the menu, we offer a nine pour wine pairing and a small, curated list of wines and beers by the bottle or glass.

Eureka provides guests with the most intimate dining experience. While sitting at the counter, the guests will be immersed in every aspect of their meal. With such close proximity, they will be able to interact with Flynn and his highly skilled, knowledgable and fun team as they cook and serve the courses.

If you would like a glass of wine before EUREKA or a coffee or tea afterwards, Kava is a small and charming wine and coffee bar. Flynn will also be consulting on their breakfast and lunch menu beginning October 1st.

  About Chef Flynn McGarry

Since Flynn was thirteen, he has been the chef of his own fine dining supper club. At fourteen, Flynn had outgrown his kitchen/bedroom and EUREKA became a monthly pop up restaurant in Los Angeles. Flynn first gained notoriety from being a New Yorker talk of the town piece and two years later became the cover story of The New York Times Magazine food and wine issue.  Flynn, at sixteen, became the youngest 30 under 30 Zagat honoree for his EUREKA pop up in Los Angeles and has been named one of Time magazine's most influential teens two years in a row.  As well as being self-taught from a young age, Flynn received his culinary training by staging and working at fine dining restaurants in Los Angeles, Chicago, New York, among them Eleven Madison Park and Alma, and staged in Oslo at Maaemo and Geranium in Copenhagen. Flynn moved to New York a year ago to continue his culinary career opening a EUREKA NYC six month pop up residency at Creative Edge. EUREKA is now located at Kava and starting in October, he will serve his tasting menu five nights a week.

About Kava

Kava is a fresh take on the European cafe experience- a vibrant blend of old and new, culture and community. Our spaces are designed to be a transportive break from the city's constant movement. The coffee is sourced from from Ceremony roasters in Baltimore and prepared by our expertly trained baristas. If coffee isn't your thing, we also have a list of incredibly sourced teas. We offer a small menu in the daytime consisting of toasts, salads, sandwiches, and pastries created by Chef Flynn and his team. For more info go to kavanyc.