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Address and Contact Information
Address: 285 W Houston St, New York, NY 10014
Phone: (347) 213-9073
Website: https://www.cove-nyc.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Related Web Results
cove-nyc.com
Cove is a fine dining restaurant by Flynn McGarry located at 285 W Houston Street. We offer multiple dining options, from a four-course menu served in …
Cove (@cove.ny) · New York, NY – Instagram
We are excited to announce cove will be opening on October 7th at 285 W Houston street. Cove will offer multiple dining options, from an eight-course menu …
Cove – New York, NY on OpenTable
Cove is a fine dining restaurant by Flynn McGarry located in the Hudson Square neighborhood in New York City. We offer multiple dining options, …
Reviews
mark miller
I write this with great joy and pride of having been in on this early. My wife and I have been huge fans of Chef Flynn McGarry for years. We were regulars at his first tasting menu spot, Gem, sampled his more causal offerings at Gem Wine and Gem Home and were lucky enough to be invited to the pop-up experiments (I wax rhapsodic of an evening of elevated seafood towers) that lead to his latest masterwork, Cove.
We dine out frequently. I have owned my own restaurant. What never ceases to amaze me about Chef Flynn’s projects is the attention to detail in each and every aspect of the experience. From the elegant architectural design, to the relaxed but always precisely on-point staff, to the elegant calm choreography of service, to the flatware (yes, the freakin’ flatware is perfect too), on up to the elegant and inventive exploration of each exquisitely curated, masterfully prepared and artistically plated element of each and every dish. Cove is fully realized, thoughtfully articulated and immaculately executed fine dining at its very best.
Highlights from Beth’s birthday tasting menu were the elegantly smoky winter citrus with salsa matcha, sando pepper and kombucha, the super cozy Dungeness crab custard with fried artichoke, and the eye opening, mouth watering preserved berries with cream. This last dish highlights the most extraordinary aspect of Cove’s menu… many chefs talk about treating each individual element of a dish with special care and attention only to throw everything together in a pan and sauté. In the preserved berry dessert each and every element of the dish showed understanding, context and deep care to preserve its unique contribution when assembled into the harmonious whole. The parsley granita was a revelation in contrast to the deep tart concentrate of the berries. This is the Magic.
So if you love fine dining and but are underwhelmed by the same old same old, you owe it to yourself to dine at Cove. It will open your eyes, expand your palette and reignite your curiosity. And it will deliver. Every time.
… moreWe dine out frequently. I have owned my own restaurant. What never ceases to amaze me about Chef Flynn’s projects is the attention to detail in each and every aspect of the experience. From the elegant architectural design, to the relaxed but always precisely on-point staff, to the elegant calm choreography of service, to the flatware (yes, the freakin’ flatware is perfect too), on up to the elegant and inventive exploration of each exquisitely curated, masterfully prepared and artistically plated element of each and every dish. Cove is fully realized, thoughtfully articulated and immaculately executed fine dining at its very best.
Highlights from Beth’s birthday tasting menu were the elegantly smoky winter citrus with salsa matcha, sando pepper and kombucha, the super cozy Dungeness crab custard with fried artichoke, and the eye opening, mouth watering preserved berries with cream. This last dish highlights the most extraordinary aspect of Cove’s menu… many chefs talk about treating each individual element of a dish with special care and attention only to throw everything together in a pan and sauté. In the preserved berry dessert each and every element of the dish showed understanding, context and deep care to preserve its unique contribution when assembled into the harmonious whole. The parsley granita was a revelation in contrast to the deep tart concentrate of the berries. This is the Magic.
So if you love fine dining and but are underwhelmed by the same old same old, you owe it to yourself to dine at Cove. It will open your eyes, expand your palette and reignite your curiosity. And it will deliver. Every time.
Jing Yang
The decor is beautiful and the service is great. But did they spend all the money on these 2 aspects and not on the food? For $220 a person, you can not call a clear fennel broth in a cup one of the 8 courses. I also don’t like oyster but eat everything else, they replaced my oyster with an orange segment with some sauce on it, what a joke! Most of the courses are just vegetables with sauces and garnish. The flavors either didn’t stand out or were just not a coherent whole. There was almost zero protein or any fancy ingredients for the price. The only real protein was the squab at the end. That’s pretty much the only good dish we had all night. The dessert was disgusting, celery flavored granita with berry sorbet. What a mess! For this price almost all the high end Japanese and Korean establishments are wayyyyy better than Cove. So disappointed.
And to reply back to cove. Yes you do have those ingredients in the meal but there’s very little of those ingredients in the dish where you can barely see or taste.
… moreAnd to reply back to cove. Yes you do have those ingredients in the meal but there’s very little of those ingredients in the dish where you can barely see or taste.
Simon The NYC Cat!
Can one capture perfection when writing about perfection? No, but I’ll do my best. Cove and chef Flynn are dancing with edible gymnastics, concept and execution married in a way that is pure excitement. In the four course meal last night there was this flight of four astonishing bites, a single mussel with leeks, green olive and lemon thyme, an oyster with sour apple, chestnuts an a sorrel leaf, purple chard with citrus and barley, and a small bowl of preserved with ricotta and beets. Layers upon layers of fireworks exploding in my head.
An amazing bowl of crab and artichokes over a custard with friend capers alongside fried artichokes over egg yolk. I was swooning, we were both smiling it was like we were young again.
But then – and as someone who has eaten squab (young pigeon) for many years, not only was this the best squab I’ve ever eaten, I will go out on a tree limb and say that I doubt there is a better version of it on Earth at this moment in time. Hyperbole, maybe but it was stunning, tender beyond measure, crisp of skin, each part of the bird laid out and each its own experience, accompanied by a dipping sauce that took it to an even higher level, if you can believe it. It’s like it embodied both the Platonic and Aristotelian versions of perfection, both here on earth and in the heavens.
My husband had the vegetarian entree of lions mane mushroom “schnitzel” and it was bursting with flavors, with this mushroom disguised as the much better version of a chicken fried steak on steroids.
Dessert was berries and cream surrounded by an herb infused green crumble. A perfect ending.
The wine pairing was as close to perfection as possible with total clarity between wine and food, like the wine was literally made for the food. My only note here, the red chosen for the squab I think would benefit from a little more depth, not much you don’t want to overwhelm that bird, but just a hint more.
Service was great, friendly, approachable, yet efficient, on point and the atmosphere is just lovely.
The New Yorker loved the restaurant but said this slightly snarky thing at the end, “McGarry’s dishes speak with such grace; they have all the subtlety and verve of an artistic thesis being mounted, and yet my meals left me without a sense of anything actually being argued for.” That is because the critic Helen Rosner, didn’t have the imagination, or the age (she’s only 43) to understand what McGarry really is saying (at least to me): And that is, with his food, you can be young and in love all over again.
… moreAn amazing bowl of crab and artichokes over a custard with friend capers alongside fried artichokes over egg yolk. I was swooning, we were both smiling it was like we were young again.
But then – and as someone who has eaten squab (young pigeon) for many years, not only was this the best squab I’ve ever eaten, I will go out on a tree limb and say that I doubt there is a better version of it on Earth at this moment in time. Hyperbole, maybe but it was stunning, tender beyond measure, crisp of skin, each part of the bird laid out and each its own experience, accompanied by a dipping sauce that took it to an even higher level, if you can believe it. It’s like it embodied both the Platonic and Aristotelian versions of perfection, both here on earth and in the heavens.
My husband had the vegetarian entree of lions mane mushroom “schnitzel” and it was bursting with flavors, with this mushroom disguised as the much better version of a chicken fried steak on steroids.
Dessert was berries and cream surrounded by an herb infused green crumble. A perfect ending.
The wine pairing was as close to perfection as possible with total clarity between wine and food, like the wine was literally made for the food. My only note here, the red chosen for the squab I think would benefit from a little more depth, not much you don’t want to overwhelm that bird, but just a hint more.
Service was great, friendly, approachable, yet efficient, on point and the atmosphere is just lovely.
The New Yorker loved the restaurant but said this slightly snarky thing at the end, “McGarry’s dishes speak with such grace; they have all the subtlety and verve of an artistic thesis being mounted, and yet my meals left me without a sense of anything actually being argued for.” That is because the critic Helen Rosner, didn’t have the imagination, or the age (she’s only 43) to understand what McGarry really is saying (at least to me): And that is, with his food, you can be young and in love all over again.
Capucine “Capucine NY Miami”
Cove is nothing short of remarkable—an intimate, meticulously composed experience where every detail feels intentional.
Under the vision of the uber talented and incredibly young Flynn McGarry, whose earlier restaurant — Gem —already established him as one of the most thoughtful voices of his generation, Cove represents a confident and refined evolution.
We got the sample 4 courses Menu, the cuisine is precise yet poetic, restrained yet deeply expressive—each dish unfolding with clarity, balance, and emotional resonance. Every detail is remarkable, even the butter was amazing, seasoned with fennel pollen…
Cove feels like a natural, assured continuation of McGarry’s trajectory—mature, focused, and deeply compelling. An absolute Michelin star experience and one of the most compelling fine-dining destinations in New York today.
… moreUnder the vision of the uber talented and incredibly young Flynn McGarry, whose earlier restaurant — Gem —already established him as one of the most thoughtful voices of his generation, Cove represents a confident and refined evolution.
We got the sample 4 courses Menu, the cuisine is precise yet poetic, restrained yet deeply expressive—each dish unfolding with clarity, balance, and emotional resonance. Every detail is remarkable, even the butter was amazing, seasoned with fennel pollen…
Cove feels like a natural, assured continuation of McGarry’s trajectory—mature, focused, and deeply compelling. An absolute Michelin star experience and one of the most compelling fine-dining destinations in New York today.
Supreet Kaur
Table of two for NYE
I don’t actually like seafood and didn’t realize the tasting menu was practically all seafood when booking this restaurant but it turned into to be one of my favorite meals of 2025 and a perfect way to end the year.
I appreciate that the tasting menu didn’t hold me hostage for three hours and was the right amount of food and reasonably priced.
The wine pairing also went really with the dishes, which at some places feels like they just randomly picked a wine for a dish.
My only criticism is that the service didn’t feel 100% professional if they are vying for Michelin status. They have the chefs come over and bring you/describe the dish but they don’t really speak with confidence so I’m left trying to decipher their mumbling as to what the dish was. Then they leave the table so quickly so I can’t ask any questions- so just have the server bring out and describe the dishes while enunciating.
100% worth going to though, it’s also an open floor plan where you can watch the kitchen if you’re into that, it doesn’t matter to me though
… moreI don’t actually like seafood and didn’t realize the tasting menu was practically all seafood when booking this restaurant but it turned into to be one of my favorite meals of 2025 and a perfect way to end the year.
I appreciate that the tasting menu didn’t hold me hostage for three hours and was the right amount of food and reasonably priced.
The wine pairing also went really with the dishes, which at some places feels like they just randomly picked a wine for a dish.
My only criticism is that the service didn’t feel 100% professional if they are vying for Michelin status. They have the chefs come over and bring you/describe the dish but they don’t really speak with confidence so I’m left trying to decipher their mumbling as to what the dish was. Then they leave the table so quickly so I can’t ask any questions- so just have the server bring out and describe the dishes while enunciating.
100% worth going to though, it’s also an open floor plan where you can watch the kitchen if you’re into that, it doesn’t matter to me though
Fabian J.
Beautiful spot in the West Village with a calm, open atmosphere, perfect for conversation. You can see the chefs at work in the open kitchen, which makes the space feel lively but never loud.
We ordered à la carte and loved everything:
the golden beets were light and surprising, the Jonah crab custard was rich and delicate, the Montauk lobster was perfectly cooked, and the wagyu was melt-in-your-mouth good.
Service was warm and attentive, and the pacing let us enjoy the night without feeling rushed. A great choice for a special dinner that still feels relaxed and welcoming.
… moreWe ordered à la carte and loved everything:
the golden beets were light and surprising, the Jonah crab custard was rich and delicate, the Montauk lobster was perfectly cooked, and the wagyu was melt-in-your-mouth good.
Service was warm and attentive, and the pacing let us enjoy the night without feeling rushed. A great choice for a special dinner that still feels relaxed and welcoming.
Spenser Blank
What an amazing experience – the food and service were absolutely impeccable. I loved all the dishes we got, especially the pumpkin schnitzel. The sommeliers were great as well. Highly recommend for a date night or even with a small group of close friends.
… moreyo
Amazing experience. The food was really refined, with a lot of attention to details and flavor balance, with just enough experimentation to have a delicious surprise with every dish. I was really impressed by how polyvalent the chef/kitchen was. Meat, fish, veggies, fruits, some cooked on open flame, all mastered to perfection. The wine selection was also excellent with great advice. Even the espresso was perfectly dialed in. Fine dining without being pretentious which is really welcomed. I would hurry before they get a Michelin star.
… moreMaura Meisel Youngman
Type of place where you can’t wait to be a regular. Service is genuinely one stop ahead of you, in a relaxed and well taken care of way, the entire time. open kitchen underscores the coordinate effort without being distracting. its fun to watch the show knowing that for this to occur that this all had to be the object of someone’s singular obsession. and it’s all so good you could, somehow, be in denmark?
… moreShauna Llamas
Cove is such a great new spot in NYC. We tried the chef’s tasting menu and honestly loved every single course. The service was amazing—super friendly and attentive—and the whole place just has a really warm, welcoming vibe. Can’t wait to go back.
… more