The Gastro Garage
Gourmet Donut Sandwiches and Desserts
The Gastro Garage is an Experiential Pop-up Dining and Catering Concept serving
Savory Brioche Donuts filled with Nitrous Foam, Torched Toppings, and Finishing Oils
Cooked by Blow Torch and Assembled On Site by Skilled Gastro Mechanics
Fill R Up Gastro Garage Is the Badass Love Child of Mad Max and José Andrés
Gastro Garage Deconstructs High End Dishes With Blowtorches and Welding Goggles.
These Are the Most Extreme Donuts You've Ever Seen.
Los Angeles-based catering company uses blow torches to cook on site, creating an interactive, entertaining option for events.
A rowdy, mechanic-themed catering crew that lights up things like cheesesteak brioche donuts on fire.
“Ever heard of a gastro mechanic? This is what Stewart Levine and the rest of the Gastro Garage pop-up dinner crew call themselves. Why? Because they cook things — salmon, short ribs — with blowtorches, in front of seated dinners for 10, or for crowds of hundreds.
“We are not chefs. We are gastro mechanics!” says Levine at the start of his pop-up dinner events, which routinely involve “Ghostbusters”-ish outfits, with goggles and backpacks, drills and, of course, blowtorches. It’s more dinner theater than your average pop-up dinner. And you’d be wise to ditch all hair product before the show.”
“These guys set up a pretend mechanic’s workshop. Then they prepare dinner using blowtorches and nitrogen…Or if you prefer a personal touch, hire them to come over. They’ll bring the blowtorches, goggles, welding masks and nitrogen tanks. So you don’t have to use yours.
They’re deconstructing famous dishes into personal-size, sweet and savory brioche donut things that see a blowtorch before they get to you. For example, a lobster tail and caviar on a béarnaise-foam-filled one. And a s’mores kind. And a Philly-flavored one with torched New York strip steak and nitro aged-cheddar foam.”
“Blowtorches and welding goggles aren’t typically what you envision when you think of food, but Gastro Garage is changing that image one industrially crafted dish at a time…serving gourmet sandwiches and desserts while wielding work gloves and active blowtorches…this crew may literally be L.A.’s hottest food sensation.
On the savory side, there is the Cubano (12-hour roasted pork, Gruyère foam, Applewood smoked ham, mustard caviar and dill plank), while on the sweet side, there is the s’mores-like Campfire (double chocolate foam, torched marshmallow, graham cracker powder, milk chocolate chunk).”