We help events and parties avoid boring catering options and leave their guests (and their tastebuds) in awe

Our Experiential Pop-up Dining and Catering Concept serves up savory gourmet brioche donuts with nitrous foam, torched toppings, and finishing oils, all cooked by blow torch and assembled on site by skilled ‘Gastro Mechanics’
 We have worked with:
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 We offer high-energy experiential catering for personal or business parties and events…powered by blow torches. For small intimate gatherings, 10,000+ person corporate events, and everything in between, our gastro mechanics travel throughout the United States to sear and serve almost anywhere. Fill out this form to get a custom quote, or call (310) 993-3979:

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“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.”

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“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.”

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“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).”

Or call (310) 993-3979