Paella: Technique vs. Ingredients

Flynn McGarry is a chef and friend of ours from New York City. His newest restaurant, Cove, opens tomorrow. We had a chance to eat there and chat with him about death row meals, rice cookers, New Hampshire wagyu, live squid, wet towels, farmers market drama, how to eat a Copenhagen bun properly, you need clusters in granola, the tasting menu gift at the end, the rise of affordable luxury homewares, we have him breakdown our favorite dishes at Cove, and our thoughts on the new Taylor record.

https://www.instagram.com/diningwithflynn

twitter.com/donetodeath

twitter.com/themjeans

howlonggone.com

Learn more about your ad choices. Visit megaphone.fm/adchoices