Chef Flynn McGarry's Cove in Hudson Square centers focused New American cooking that foregrounds East Coast ingredients interpreted with West Coast sensibilities. The restaurant offers both tasting and a la carte menus at premium price points alongside a curated natural-wine and after-dinner drink program. Signature preparations include a Jonah crab custard served with toasted bread and egg yolk, a pumpkin schnitzel paired with hazelnuts and chanterelle mushrooms, and a celery root–passionfruit cake finished with whole seeds in a passionfruit syrup. The dining room features blonde wood, Impressionistic wildflower paintings, preserved herbs, and ingredients sourced from a Long Island garden.
"Chef Flynn McGarry is known for his focused New American cuisine, courtesy of his restaurants Gem, the now-shuttered Gem Wine, and Gem Home. The latest is his Hudson Square restaurant, Cove, where he and his team showcase East Coast ingredients through a West Coast lens - though you'll pay top dollar for both the tasting and a la carte menus (the latter of which I got as a solo diner) and a well-curated natural wine and after-dinner drinks list."
"The pumpkin schnitzel ($42) surprised me. The giant slab of the gourd is fried in a way that maintains its shape, balanced well with hazelnuts and chanterelle mushrooms. Don't skip the celery root-passionfruit cake ($17), which my server described as similar to a carrot cake, which was correct. The two-layer half-cake wasn't overly sweet, where the celery root bits in the cake added crunchiness to the dessert, and the exterior was doused in a passionfruit syrup with whole seeds."
Read at Eater NY
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