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Profound, Delicious, Perplexing, Mind Boggling, Life-Altering, Magical, and FUN!
Went to Damon Baehrel with friends for my birthday on October 5 of 2019. We had the privilege of just the four of us and Chef Baehrel for a 27-course 7.5 hour experience with fabulous wines and special non-alcoholic juice and sap blends. Damon did it all, and it boggles the mind just what we saw in the service. Our drinks never ran empty, one dish after another came out with such distinct and original flavors, such sublime tastes and smells, seven hours felt like an hour went by. Just one of the courses was a beautifully plated charcuterie dish featuring craft meats and cheeses prepared from scratch by Chef Baehrel. We found Chef to be warm, witty, funny, articulate, intelligent, charming, just one of the greatest hosts imaginable. I've been to a number of three-star Michelin experiences including Noma in Copenhagen and Noma's pop-up in Mexico which Time Magazine referred to as the "...meal of the century." Damon provided a once-in-a-lifetime experience that was equivalent in some ways, but almost on another planet when it comes to his Native Harvest cuisine. It was like watching a magical alchemist, some have said like a visit with Yoda or Willy Wonka. He's been at this for 35 years, and as we were also in the company of a friend and Owner/Chef at our best Italian restaurant in Gainesville, we all marveled from course to course at the experience in this beautiful home. Naysayers be damned, this man and this restaurant and this warm and wonderful presentation would have been worth it for twice the price. It was one of the very few top birthdays of my life. Just what was set up in advance for our engagement boggles the mind - absolutely spotless glasses lined up at the ready, table settings in the front room where we sampled many bite-courses and delicious palate-cleaning little iced slush balls of vegetable, fruit, and sweetness (no sugar, no cream) the endless beautiful presentation plates and unique utensils, the impossibly clean clever details, even the ice came prepared in a variety of ways and in a variety of concoctions - sap, fruits, syrups - just so impressive. The courses range from seafood to meats, cheeses, little bites of heaven on crackers made of pine, a profundity of techniques and methods, sauces so delicious we went in with fingers, and only one person to look to in the end - Chef Damon Baehrel. We felt we left meeting two new friends: The Chef of course, and when we got home, our own back yards that we hadn't given proper consideration to. What wonders there are to be found in nature. I dare say dinner with Damon is in some ways a life-changing event. If you can go, go! We continue to live the experience in our minds, this special time still resonating, and if food is magic, wonder, nature, and heart, this is the man and the place.
Be the first to ReplyDefinitely #1 in the WORLD!
Review of the Damon Baehrel Restaurant, Earlton, NY
We are anxious to tell you about our recent dining experience in an upstate New York restaurant that has a waiting list of 240,000 customers and a seven year reservation waiting list. We entered the restaurant very skeptical and exited TRUE BELIEVERS! It ranks among the best dining experiences we’ve ever had, after having dined all over the world.
It was a very unique and rather odd experience. One would need to take a look at his website to get a true picture of this entirely organic setting on 12 acres of woodland where 90% of the food is derived from the plants and animals on the premises.
Damon Buehrel is the forager, farmer, butcher, chef, sous-chef, sommelier, waiter, busboy, dishwasher and host. It is a one man operation and he only serves a maximum of 16 persons at a seating. He greeted us with warm hospitality, exemplary enthusiasm and his culinary vision was remarkable.
Unbelievably, we were the ONLY CUSTOMERS there the night we arrived. He wanted to spend time with us because we had captured his interest with our stories of travels to Michelin Restaurants all over the world.
Astonishingly when we arrived at 4 PM on 11/21/17 Damon Baehrel greeted us enthusiastically in his chef’s apron. He was both charming and fascinating while showing s to our table where we quickly realized we were the only two people in the restaurant. He proceeded to provide a brief history of his establishment and explained how he forages daily on his twelve acre plot for most of his ingredients.
We then enjoyed a 30 course dinner that took all of five hours to enjoy. Every course was a wonderful surprise, making the five hours fly by! He brought out fantastic wine pairings to go with all of his natural menu items. Baehrel derived his ingredients, except meat, fish, and dairy, from his twelve acres of yard, garden, forest, and swamp. He made his oils and flours from acorns, dandelions, and pine; incorporated barks, saps, stems, and lichen, while eschewing sugar, butter, and cream; cured his meats in pine needles; made dozens of cheeses; and cooked on wooden planks, soil, and stone. The wild mushrooms foraged from his property were delicious and like none we have ever tasted. Each sauce was a surprise and very delicious.
We had Harlan Napa Cabernet, LeMontrachet Whites, and many other reds and whites to compliment each dish. We ended with a Chateua Y'Quiem 1999 for dessert wine. The menu items EXCLUDED butter, sugar, wheat flour, and salt. He makes his bread from flour obtained from tree bark, cattails roots and sycamore sap, It was delicious when served with grape seed oil laced with pine needles. His crackers served with his own home made cheeses are made from pine flour.
He makes his own ingredients from years of trial and error with plants and flowers found on his 12 acre farm. Among the ingredients are burdock, cattails, clover, chickweed, dock, knotweed, ostrich fern, pickerelweed, ramps, silverweed, staghorn sumac, wild sedum, wild watercress, and wild violets to name a few. Baehrel derives his ingredients, except meat, fish, and dairy, from his twelve acres of yard, garden, forest, and swamp. He makes his oils and flours from acorns, dandelions, and pine; incorporated barks, saps, stems, and lichen, never using sugar, butter, and cream. He cures his meats in pine needles; makes dozens of cheeses (without rennet); and cooks on wooden planks, soil, and stone.
Our menu included willow bark noodles, jerusalem artichoke, hay cheese, lemon verbena cheese, filet o chard, fond of fronds, hot stone scallops, pine in the brine, truffle substitute, tomato bacon, shallot leather, taming fennel, smoking salmon, flowering marigolds, and cabbage head carrots. Baehrel explained that his menu changes with the seasons since most ingredients are freshly picked from his gardens.
In 2015 the New Yorker Magazine rated him the number one chef in the world. This has resulted in his bookings through 2024.
In 2015 FoodieHub named Damon Baehrel the best restaurant in the world. They went on to say that “He is an unheralded genius. He really should be in the upper echelons of the greatest chefs who have ever lived.”
He just published a book named Native Harvest that explains many of his one of a kind recipes and his evolving into a dynamic and creative chef. The cost of dinner is very prohibitive, $400. per person, but once you get over the sticker shock you can understand why so many others have come away with the most unique dining experience of their lives.
The Best Anniversary gift ever!!
Our kids surprised us with a private tasting dinner at Damon's for our 40th anniversary...our daughter had been working on getting us a reservation for a year, unbeknownst to us. Somehow, they were able to get a reservation for the day after our actual anniversary. Damon greeted us with a bottle of champagne to celebrate our anniversary! The meal was amazing - 25 courses complete with wine pairings. We've been coming here over the years and did not have anything that we have ever had before! Damon is truly a culinary genius - how he finds the time to grow, harvest and come up with unique dishes that no one has ever had anywhere is incredible. This was such special dining experience where Damon is the chef, sommelier, waiter and busby - his enthusiasm as he describes each course and where all the ingredients came from as well as which seasons of the year make the meal thoroughly enjoyable. This restaurant is truly his passion...a labor of love!! For those of you who have not experienced a tasting dinner with Damon, it is well worth the wait. We understand that he has a backlog of reservations since he took time off to write his book "Native Harvest" - a must read for fans of Damon's. It explains the processes that he goes through for what he eventually serves to you...a true farm-to-table restaurant! Damon Baehrel is by far our favorite restaurant - you will have an unforgettable meal!
Be the first to ReplyBest Meal Of My Life!
This is the first restaurant review I ever written. I have been on the waiting list for over 5 years, and my wife and I were lucky to get a reservation to dine with Damon last Monday. It was THE BEST MEAL OF MY LIFE!!! We arrived at 4 PM, and left after 10 PM, had approximately 25 courses, and the meal start to finish was wonderful. I have been to many top restaurants in New York City and around the world, and this was the best dining experience I ever had. Damon does not cook with butter, cream, sugar or flour, yet his foods have unbelievable tastes. The cheese plate had about 15 cheeses, each with its own story (i.e.: this cheese was made 33 days ago). In addition to my wife, there was a second table of three people. Damon would tell us how he prepared each dish, and then we would eat them. Damon is charming, as he is the cook, waiter, and a one man show, and he added to the experience. One of the other diners summed it up best at the end of the evening when he said I hope this will not be a once in a lifetime experience (meaning he hopes he gets to eat there again). All five diners said the meal exceeded their expectations, which was already high. Highly recommend.
Be the first to ReplyExtreme Farm to Table Cooking
I was able to dine at this unusual restaurant in late 2015 by joining a friend who had obtained a group reservation. The restaurant is in an isolated building a couple of hours drive north of Manhattan, and is notoriously difficult to get into. This is a one-man show, with Damon Baehrel acting as sole chef and server throughout the evening. He has taken an extreme approach to local sourcing and just about everything apart from the seafood and the meat come from the land surrounding the property and a nearby farm, including the oils and the flour used. This all sounds a little worthy and gimmicky, but the key point is that the end result tastes excellent. If you had no idea of the backstory and were being served from a busy kitchen full of chefs then this would still be very impressive food. That it is of this standard despite the self-imposed limitations makes it quite remarkable. The meal is a lengthy tasting menu and the details can be found on my website. Mr Baehrel is an entertaining and engaging host, and if you get the chance then you should certainly take the opportunity to eat here.
Be the first to ReplyWhat an experience!
What an experience! Yes, he the chef, but also the waiter, dishwasher, cheesemaker, forager, and grower.
Food alone was about a Michelin 2-star standard, but the overall experience has to be one of my most memorable of all time! It wasn’t merely Damon’s stories that made it unique, but the sheer quality and creativity of the meal, from the intensity of the wild carrot sorbet to his conceptual "chocolate".
What makes Damon different is that he’s a true pioneer who thought of the idea of sourcing all ingredients from the surroundings 30 years ago. To put this in context, René Redzepi of Noma – famous as the initiator of the forage movement - was still in elementary school when Damon began to forage! What’s more, he's able to do all these by himself - from farming, to cooking and serving, even to the level of making flour and pressing oil. This is almost unbelievable (makes you wonder why some small fine dining restaurants need massive army of staff)! In short, Damon has dedicated his life to his Native Harvest cuisine.
Not stingy with the sap!
We felt so privileged to have the opportunity to dine at Damon Baehrel's and to be in the presence of an individual with unsurpassed passion for nature's gifts and his exceptional attention to detail. We were blown away by all of the techniques he had developed, food sources he discovered, and created for maximum deliciousness in an unbelievable nod to the land & seas which sustain us.
As the beautifully arranged plates appeared, we learned of the most incredible ingredient list... acorns, tree bark, sumac, lichens, pine needles -- and a steady supply of SAP, delicious cool tree water -- it was as if the forest came to life for us under the genius hands of Damon Baehrel...
Opposites, one vegetarian diner (me!) and the other an adventurous eater, we were BOTH beyond happy during this unforgettable dining experience. And, the non-alcoholic pairing was creative and delightful!
It was simply beautiful. And stunningly delicious.
BEST DINING EXPERIENCE OF MY LIFE!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Chef Damon Baehrel is AMAZING. He is truly a GENIUS when it comes to the concept of 'farm-to-table.' The father of Native Harvest Cuisine, if you are fortunate enough to come to this wonderful gem of a restaurant in upstate New York, you are in for a unique dining experience that can only be experienced personally! Every single item on the menu is created on the premise (except for the fresh seafood that is dropped off from Nova Scotia). Each bite was an explosion of flavors and really has you appreciate the true essence of each ingredient that is found around you. Chef Baehrel was wonderful - warmly welcoming my husband and I into this home and giving us a beautiful experience - we will be back again!!! Shout out to Mr. Terrance for making this happen - we truly appreciate it!
Be the first to ReplyOne of a kind... globally
I can't believe that I forgot to review this restaurant. We have dined there twice and both times were memorable. If you're looking for the ultimate dining experience, this is it. Chef Baehrel started the farm to table movement years ago, before it was fashionable. The Chef also functions as the sommelier, the waiter and the busboy. He explains the entire meal as each course is served. Beware the rare bad review online as these contributions are from people that can't get a reservation (sour grapes).
The only unfortunate thing is that the restaurant is small and is no longer accepting reservations due to the backlog. Ah, success.
Best Dining Experience of My Life
In a tiny town in a big forest near Albany sits this culinary treasure. Damon Baehrel forages all of the vegetables, flowers and herbs from the 12 acre woods surrounding his house - restaurant. Many of the "sauces" are made from oils and sap that have been maturing for days, weeks, months or even years. Our 20+ courses had over 300 different ingredients that arrived on our plates in astonishing combinations. This Nature Harvest was served to us as a meal that unfolded over 7 hours (and yet seemed like only 3). Damon forages, cooks, busses and washes without a single helper making the achievement all the more incredible. A final note lest I forget...every plate was delicious without exception and some dishes were simply spectacular. On the coast of Maine, most times seafood is served fresh or frozen. Here - 3 of 4 dishes were made from live seafood.
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