I have a bucket list of New York City restaurants where I want to dine at least once. I've had the vegetable tasting menu at Gramercy Tavern, devoured the Spotted Pig Burger that lived up to its hype, eaten at Sardi's after a Broadway performance, and sat at what I was told was Bill Murray's regular table at 21 Club. (Sadly, Bill was not there.) There are still many restaurants on the list that I haven't hit yet, and the list just increased by one.

The addition is Eureka, owned and operated by 16-year-old Flynn McGarry, the young man on the Norman Rockwell-like cover of The New York Times Magazine above. Today, he'll open the doors to a 12-seat counter restaurant that will serve only a tasting menu and is open only three days a week at the Creative Edge Party space in the West Village, according to Yahoo.

When you do the math, that's just 36 individuals a week who will belly up to his counter for the $160 14-course tasting menu with an optional $80 wine pairing. And, people are paying. Reservations are booked through October, and anyone interested in getting a date beyond that can sign up to receive a notification via email. I've signed up to be notified when reservations are open.

This is not something I'd usually do. If you look at the restaurants that I mentioned above, the majority of them are New York City icons. They are part of the great story of the city's historical dining scene, and I want to experience parts of that story when I can. McGarry may become part of that story, or he may not.

I'm interested in dining at Eureka for the same reason most people are: McGarry is 16 years old. I have a 16-year-old son who is amazing in his own right. When he figures out what he's meant to do in this life, he's going to soar. It's not unusual at 16 to have no idea what you're meant to do, so in that aspect, McGarry is unusual. The young man, at 15, was on the cover of The New York Times magazine with the headline: "Flynn McGarry wants to open the best restaurant in the world."

Who wouldn't be curious to see if he's achieved that at 16? Who wouldn't want to support him even if it isn't the best restaurant in the world, but just a really damn good one? McGarry has already staged restaurants in Europe and is now an hour-train ride from where I live, serving up "sea-water-brined sea urchin with carrot cremeaux and coffee-pickled carrots" in New York. The foodie in me and the mom in me want to dine in his restaurant.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.