While most of his peers head back to school next week, 16-year-old Flynn McGarry will be opening up a pop-up restaurant in the Village — charging $160 a head for his fine-dining experience. 
 
 McGarry, who graduated high school in March and is living in the Big Apple on his own, will be dishing out a 14-course meal three days a week starting Sept. 12 for the foreseeable future. 
 
 “We don’t see it ending anytime soon,” the self-taught teen chef told The Post Tuesday. “It’s a way for me to learn the ins and outs of opening a restaurant — but not have to do the whole thing.” 
 
 The pop-up restaurant will be named Eureka, the name of the street on which he lived in California and what he called his first supper club he started at his parents’ home at age 15. It will be run out of the Creative Edge catering spot on Washington Street. 
 
 The 12-seat chef’s-counter restaurant is already sold out through September despite the reservation site crashing Monday. McGarry plans to release reservations two weeks at a time. He isn’t releasing the complete menu yet, saying he wants to “keep a few secrets.” 
 
 But he did provide details about a beet bourguignon dish he’s been working on perfecting for months. 
 
 The beets have been aged for three weeks and paired with slow-cooked beet juice and wilted beet greens in fermented beet butter. 
 
 He went through 10 pounds of tomatoes last weekend cooking them in every way he could think of to try to get the perfect dish before thinking up a tomato-lobster dumpling in rose-hips tea and roasted lobster oil. “I was on the subway and I just thought of tomato, lobster and rose,” McGarry said. 
 
 He plans to switch up the menu frequently but wouldn’t commit to a weekly cycle. “If I get bored with something, I’ll change it,” he said. “Some things might change every day, some things might change ­every week.” 
 
 Diners can also tack on an $80 wine pairing to their meal, which includes tax and tip, or opt for a by-the-glass list. 
 
 McGarry knows he’s not the average teen, but working full time is what he’s been doing since he was just 12 years old. “Everyone has their different versions of growing up,” he said. “This is just my version of being 16.” 
 
 Additional reporting by Reuven Fenton ||||| Homaro Cantu, whose creative blending of science and fine dining garnered international attention for his West Loop restaurant Moto, was found dead Tuesday afternoon on the Northwest Side, according to authorities and a business partner. 
 
 The 38-year-old chef appeared to die of hanging, and his death was being investigated as a suicide, police sources said. 
 
 Cantu was found about 1 p.m. in a building in the 4400 block of West Montrose Avenue where he had planned to open a brewery, according to investigators. The Cook County medical examiner's office said an autopsy was scheduled for Wednesday. 
 
 “I'm saddened, I'm broken up,” said Trevor Rose-Hamblin, Cantu's brewer and former Moto general manager. “This guy was my best friend. He was going to be my business partner.” 
 
 Cantu wowed diners with his edible menus, carbonated fruit and a fish preparation that cooked before your eyes in a tabletop polymer box, but his ambitions went beyond culinary pleasures. Citing as inspiration his family’s homelessness while growing up in the Pacific Northwest, Cantu presented food and science as a way to solve the world’s problems, particularly hunger. 
 
 His now-shuttered restaurant iNG and recently opened coffee shop Berrista emphasized the miracle berry, a fruit that makes sour foods taste sweet and could, in his mind, eliminate the need for sugar while making previously unpalatable ingredients palatable. He started an aeroponic farm in Moto’s basement and attempted lab work that might lead to the creation of synthetic meat and a vegan egg. 
 
 “I was just taught very early that if I didn't solve problems, I was headed for a very dark path,” Cantu told the Tribune in 2012. “Problems were everywhere. Now even if there are no problems, I look for problems. I'm like, you know what? I don't like the way this spoon works. I want to design a new spoon. Or I don't like the way my phone integrates with my desktop. ... I want to come in and talk to my computer.” 
 
 Cantu, whose friends called him “Omar,” worked in acclaimed chef Charlie Trotter’s kitchen for four years (1999-2003) before becoming Moto’s opening chef in 2004 and later an owner. Moto has been honored with one Michelin star since the 2012 guide. 
 
 He met his wife, Katie McGowan, when she was a guest chef in Trotter’s kitchen. They were married in 2003. 
 
 Cantu spoke with the enthusiasm of a geeky evangelist, often exclaiming “boom” to punctuate his descriptions of such visions as creating hangover-free beer or liquefying citrus from the inside to create packageless juice. 
 
 Coroner confirms Homaro Cantu died from hanging, services scheduled for Friday, April 17, 2015. (WGN) Coroner confirms Homaro Cantu died from hanging, services scheduled for Friday, April 17, 2015. (WGN) SEE MORE VIDEOS 
 
 “I think (I’m) a product developer first and foremost now,” he told the Tribune in 2012. 
 
 After Trotter died in November 2013, Cantu worked with the late chef’s family members and fellow alumni of the famed restaurant to launch The Trotter Project last June. This effort aimed to provide culinary and nutritional education particularly to students and neighborhoods in need, to create an as-yet-unlaunched restaurant online ratings system and to host culinary events in the tradition of its namesake. Its website currently seeks donations for “a three-year capital campaign to carry on the vision and values of Chef Charlie Trotter.” 
 
 In August he announced that his long-gestating brewery/brewpub had a name, Crooked Fork, but it has yet to open. 
 
 “I'm devastated,” Jeff Linnemeyer, a business partner with Cantu, said outside the planned brewery Tuesday afternoon. 
 
 Phillip Foss, chef of the renowned EL Ideas restaurant on the Southwest Side, collaborated with Cantu on a ’90s themed dinner on March 25. That was the same day Foss learned about Moto's chef de cuisine departing, as well as the lawsuit against Cantu going public. 
 
 “It showed a great character that he even showed up, given what happened that day. He told me, 'What are you gonna do? I'm going to work through it,’ ” Foss said. “But he definitely wasn't in the happiest spirit. There was a somber note to him for sure.” 
 
 Last month, Cantu was sued by an investor in Moto and another restaurant, iNG, that has closed. Alexander Espalin claimed Cantu used Moto’s business bank account for personal use, including trips, meals and personal business such as the development of patented products. 
 
 In the lawsuit filed in Chancery Division of the Circuit Court of Cook County on March 19, Espalin said Cantu failed to pay him profits owed him for his investment in iNG and Moto. 
 
 Espalin said he invested $100,000 in iNG at the start of the operation and later an additional $50,000 to help what he said was a failing restaurant, and that he had a 15 percent ownership stake in Moto. 
 
 But Espalin said in the lawsuit that Cantu commingled the accounts for the restaurants, using Moto’s profits to prop up iNG, which he said was failing and which he urged Cantu to close. 
 
 Espalin said that Cantu cut off contact with him in September 2012, after which he said in the lawsuit that he learned Cantu was using a “business bank account for personal matters,” including trips, meals, legal fees, and Cantu’s cookbook and personal ventures. 
 
 Espalin also alleged in the suit that Cantu’s cookbook, “The Miracle Berry Diet Cookbook,” used a featured item on iNG's menu, but that Cantu kept all profits from the cookbook for himself, and used restaurant funds to pay for the promotion of the book. 
 
 Chicago Tribune’s Kevin Pang, Tony Briscoe and Lauren Zumbach contributed. 
 
 rsobol@tribpub.com 
 
 mcaro@tribpub.com 
 
 csadovi@tribpub.com ||||| Rob Rich/Wenn 
 
 Kim Kardashian may go from breaking the internet to breaking Valentine’s Day reservation lines. 
 
 The reality star and her husband Kanye West are the subject of a Valentine’s Day themed dinner at Brooklyn restaurant Brucie. Last year, the eatery devoted its most-romantic menu to Beyonce with cleverly named a la carte offerings such as “I Am Pasta Fierce.” 
 
 And chef and owner Zahra Tangorra is at it again. Customers can choose from two prix fixe ($100 per person) menu options: Kim and Kanye. 
 
 Mrs. West’s five course special includes dishes such as Stuffed Kalimari (with kauliflower, pistachio, raisin, salsa verde), Khicken Fried Rump Roast (with kabbage, pickled pear, buttermilk ranch) and Karrot Kake (with Goldschlagger, salted caramel). 
 
 Standouts for Kayne include “Bound 2” Pork Roulade Bourguinon (with celeriac puree, artichoke, parsley salad) and “Imma Let You Finish” (pernod Yeezecake, chantilly cream). 
 
 And for lovebirds who crave a romantic meal made for two, there’s “The North West” (pacific northwest salmon en croute, bacon braised greens). 
 
 For the complete — er, komplete? — menu, keep scrolling. 
 
 KIM 
 
 AMUSE BOUCHE 
 
 STACKED 24 KARROT TERRINE 
 
 Dill Kreme Fraiche, Midori Shot 
 
 COURSE ONE 
 
 STUFFED KALIMARI 
 
 Kauliflower, Pistachio, Raisin, Salsa Verde 
 
 COURSE TWO 
 
 STICKY RICE BALLS 
 
 Kim-chi, Honey Mascarpone Glaze, Sesame 
 
 COURSE THREE 
 
 MAK N KHEESE 
 
 Elbows, Scharfe Maxxx, Cabot Clothbound Cheddar, White Truffle 
 
 COURSE FOUR 
 
 KHICKEN FRIED RUMP ROAST 
 
 Kabbage, Pickled Pear, Buttermilk Ranch 
 
 COURSE FIVE 
 
 KARROT KAKE 
 
 Goldschlagger, Salted Karamel 
 
 KANYE 
 
 AMUSE BOUCHE 
 
 “GOOD LIFE” 
 
 Smoked Oyster, Caviar, Brioche, Lillet Blanc 
 
 COURSE ONE 
 
 “GOLD DIGGER” 
 
 Beets, Gold Leaf, Saffron Aioli, Hazelnut Dirt 
 
 COURSE TWO 
 
 “ALL FOIE’S DOWN” 
 
 Foie Gras Pate, Crepe, Cognac, Smoked Cherry Sauce, Quail Egg 
 
 COURSE THREE 
 
 “MY BEAUTIFUL DARK TWISTED FANTASY” 
 
 Squid Ink Tagliatelle, Duck Confit, Coconut, Microgreens 
 
 COURSE FOUR 
 
 “BOUND 2” PORK ROULADE BOURGUINON 
 
 Celeriac Puree, Artichoke, Parsley Salad 
 
 COURSE FIVE 
 
 “IMMA LET YOU FINISH” 
 
 Pernod Yeezecake, Chantilly Cream 
 
 ENTREES FOR TWO TO SHARE 
 
 THE NORTH WEST 
 
 Pacific Northwest Salmon En Croute, Bacon Braised Greens 
 
 “NO CHURCH IN THE WILD” MUSHROOM POLENTA 
 
 Pumpkin Seed Pistu, Chiriboga Blue 
 
 –Michelle Ward
– You probably wouldn't pay $160 to have any 16-year-old cook you dinner, but you might if the teen in the chef's hat is Flynn McGarry. The self-taught chef and recent high school graduate's first New York City restaurant, Eureka, opens Saturday, the New York Post reports. It won't be easy to get in, and not just because there are only 12 seats in the place. Flynn has an impressive résumé for one so young, reports Food & Wine. His California supper club—also named Eureka after the street on which he used to live—landed his face on the cover of the New York Times Magazine at 15, and he's since worked at elite restaurants Maeemo in Norway and Geranium in Denmark. He also has a TED Talk under his belt and recently met Martha Stewart. At his pop-up counter restaurant on a corner in the West Village, he'll serve 14-course tasting menus with a $160 price tag three nights a week. Among the dishes that may make the cut: seawater-brined sea urchin with carrot cremeaux and coffee-pickled carrots; a beet dish involving fermented beet butter; a tomato-lobster dumpling in rose-hips tea; and his signature peanut Ritz crackers with foie gras terrine and sour cherry compote. "Peanut butter and Ritz is everyone's favorite snack," Flynn tells Food & Wine, but that doesn't mean he loves making the dish. The crackers are "fun, but a pain in the ass. I make the ridges on each cracker with a toothpick," he says. The Eureka website has already crashed once, and reservations are sold out through mid-October. Flynn's very 16-year-old advice on Twitter, "Everyone needs to chiiiiiiiiiiilllllllllll out..."