Something new from Gem Home, Cove, and the garden today—subscribe to our Substack to join us in our latest way to welcome you in. In today’s newsletters: @emmaleighmacdonald and I go back to the beginning as our introduction, and we get instructions from @nikolajhansson on the right way to eat a Gem Home bun and cheese (we are all doing it wrong). He also introduces us to a new half rye half sourdough sandwich we will be adding to the menu immediately.
As we get into a rhythm with this newsletter—which will get to your inbox most weeks—we’ll share stories, recipes, menus; what to order when you’re at Gem Home or Cove, and how to make some things at home if you can’t make it in. We’ll share more about the farmers and artists and purveyors that we work with. This will also be a way to share more from the team as we move around the city to bring you the best of the best. Much more from Emma, Hannah, Otis, Paris, me and many more as these dispatches get underway. Just like being a regular on Mott or West Houston, but in a new format that you can bring with you anywhere.
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Saturday lunch starts this week. We’re really excited to show our restaurant through the lens of a lengthy relaxed lunch. Book now on resy or just walk in if you’re bouncing around the west village!
Inspired by his time in Copenhagen, much of Flynn’s aesthetic, in dining and in life, is infused with Danish notes. Simplicity, light, elegance, and a focus on joy. Concealed complexity beneath the levity. It is a sensibility Urban Jürgensen knows well: the most considered things wear their beauty quietly.
At Cove, his newest endeavor, blonde wood, an open kitchen, and paintings of a friend’s farm create a space that feels intimate, unhurried, and soulful. He used the highest quality materials built by the greatest craftspeople to create a room that, like our watches, reveal more the longer you sit with it.
A summer cooking for Dries Van Noten in Antwerp introduced @diningwithflynn to Barbara and Daniel de Belder who expanded his understanding of time well spent. Barbara took him antiquing, sparking Flynn’s “random” collections—baskets, glassware, turn-of-the-century Japanese coffee mugs, wooden boats, and planes that adorn his home; Daniel inspired him to woodwork, a passion that has grown to rival cooking itself. Flynn built much of what surrounds him at home by hand, including his bathtub.
These pursuits are not separate from food. For Flynn, space is essential to the experience. The environment shapes how a meal is felt and remembered, so he brings his passions together, crafting not just food, but the world in which it’s experienced.
For the May chapter of Time Well Spent, our series celebrating those who spend time as beautifully as they keep it, we meet Flynn McGarry, the 27-year-old wunderkind chef whose career has unfolded with remarkable speed. Shaped by early discovery, sustained dedication, and, most importantly, singular talent, for Flynn, time is not a restraint but an asset to be seized.
From his childhood kitchen to Gem to Cove, each chapter of his life has been spent with care, creating experiences for his guests that, like all beautiful things, are meant to last.
We love lunch, and now you can have our dream long Saturday lunch. All of your favorites from dinner on the lunch menu plus a weekly set lunch menu. Book now on resy starting May 9th!
In Conversation With Flynn McGarry
Flynn McGarry is known as much for his creativity as for his cooking. Born in 1998 in Los Angeles, he began experimenting in the kitchen as a child and gained attention as a teenager for hosting ambitious pop-up dinners that treated food as a form of artistic expression.
Flynn views cooking as a creative practice, focusing on composition, seasonality, and storytelling through dishes. After moving to New York City, he opened Gem, where his menus reflect a blend of fine-dining technique and artistic experimentation. Beyond cooking, McGarry has explored photography, design, and other creative projects connected to food culture, viewing the restaurant not just as a place to eat but as a space for creative expression.
Discover the full article in our link in bio.
Excited to announce our first collaboration dinner on May 27th with @mclightner presented by @resy ! I’ve been inspired by his food back to his days at Atera in New York and his elegant farm focused food at okta in Oregon. It’s an honor to be sharing the kitchen with him and bringing his cooking back to New York.
We’ll be collaborating on a 6 course menu in our kitchen room, and will have specials available on our ala carte menu for the night. Available to book now on @resy through the link in our bio
