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Just go.
It's Amazing. Ask him to give you anything extra he has, do the wine paring, do the juice paring. Do everything! I'm going back ASAP.
Be the first to ReplyOne of the top 2 or 3 dining experiences of my life.
6 hours and 31 courses (tho went by fast and were bit size, to perfect portion). It was dinner, theater, natural history, story telling, art and mind-blowingly good food. The vast majority of Damon's supplies come from his 12 acre "farm". Cooking with cedar, acorn, hickory, sumac, goldenrod, roots and more. Drinking various sap. Heating on stones. What do you call it when someone is using native and naturally occurring ingredients to prepare refined food? Locavore doesn't do it justice. Highly recommend if you can get in.
Be the first to ReplyThis dining experience was everything we hoped it was going
This dining experience was everything we hoped it was going to be and so much more. Chef Damon truly made the Native Harvest experience an over the top experience we will never forget. He is one of the kindest, humblest, and most gracious people I have ever met, not to mention one of the most talented chefs I've ever encountered. I can't imagine anyone being able to pull off a feat in which diners are kept fully engaged, captivated, and fed constantly for more than 5 hours straight successfully, yet that is exactly what we experienced. It was truly incredible. I learned so much about the abundance of nature's bounty and how nature can inspire the meal that ends up on your plate from even the tiniest detail; full disclosure: I now definitely want to learn about what is available from nature around me and start incorporating it into our meals on a more regular basis. Haha. For instance, on our table was a pitcher filled with sycamore sap instead of a pitcher filled with water (sap is like 98% water when it comes out of the tree); it was possibly one of the most eye opening and mind blowing aspects of our entire meal when viewed from the perspective of the entire experience Chef Damon created. I would give this 10 stars if I could. The man is truly a culinary genius.
Be the first to ReplyThis 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 most of the best 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. On 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
Be the first to ReplyWe dined with Damon on Columbus Day 2016.
We were contacted about a week prior and notified of a "small seating this holiday" and asked if we would like to dine. After being on the waiting list for nearly 4 years we answered an enthusiastic "yes"! I first submitted my name to the reservation list in February of 2013. Not long after that we were contacted and given an opportunity to share dietary restrictions. It got a little tricky at that point because while my dining partner doesn't have any restrictions, I have many. I don't eat fish, seafood or anything else that lives the majority of its life in water nor do I eat cheese (with the exception of some goat cheese). Those are BIG restrictions. They're not allergy related; my taste buds simply cannot get down with any of those foods despite many attempts. I wanted to get the most out of the dining experience but also didn't want to be so restrictive that we'd never get a table! So I decided to not breathe a word about my dietary restrictions and just roll with whatever was placed in front of me. We signed up for the Columbus Day seating and that's when things got really serious in my brain!I'll say right off the bat that I do not have the language or experience to discuss what I ate and drank. I won't be regaling you with my take on flavor profiles, palates, whatever other words food bloggers and culinary masters use. I'm sure you can find blogs and articles out there that can provide you with this. What I was utterly preoccupied with from the moment we booked the date until we finally stepped foot inside the dining room were logistics! Will it be cold in the dining room? Will we be at a communal table? What is appropriate attire? Do they take credit cards? Will I offend anyone if I don't eat absolutely everything that lands in front of me?I could barely take the pressure my own brain was putting on me. A long nearly-four-year wait was coming to a head and I didn't want to blow it.So for any of you who may be plagued by the same types of worries, let me put your minds at ease. I decided on a patterned dress from Boden, tights and a pair of heels. My dining partner wore "nice" jeans, a sport coat (which spent the evening on the coat rack) and a pair of Allen Edmonds. Another couple arrived just a few minutes after us. They both wore slacks and a shirt and sweater combo with the gentleman in a sport coat (which also spent the night on the coat rack). So, no need to go out and buy a new outfit to dine there. Just go in something you already have. Next, we did not sit at the same table as the other couple. We also weren't cold at all. You don't have to ring the doorbell either. Once the gate opens, just drive up the driveway, park and go in. No frills. They do accept credit cards and yes tipping is also expected despite the fact that the chef is also the waiter. It was the five of us for a little over five hours. And no, I did not leave hungry nor did my dining partner. And even though I off-loaded my fish/seafood tastings to him I still left completely full. This brings me to my next point. If I did offend Damon by not eating the fish/seafood tastings (although I did try a few bites of some of them), he didn't let on. I respectfully passed them to my dining partner once he was finished with his plates so they got eaten - but by only one of us.We opted for the juice beverages instead of the wine. We were served sap and juice varieties throughout the evening. I'd say somewhere around 6 or so juices and a couple of saps. The food was unlike anything I've experienced or will ever again. Bark, pine needles, plants, weeds, roots, flowers, leaves, berries, meat, cheese, fish, seafood, apples and one variety of potato. There wasn't a broccoli flourish to be found or any other vegetable we might prepare at home. I can't imagine there's any place else on earth that offers a comparable experience. Each tasting was accompanied by a description of how it was prepared and often how Damon discovered it. His enthusiasm for his work is infectious. He's down to earth and completely accessible. Oddly enough, my dining partner knew the other couple. We live local to Damon and so do they. I had done some research on Damon and read tales of people flying from the four corners of the world for an opportunity to dine so I was surprised at the coincidence of both couples being local and knowing each other. It made for a lovely evening of conversation and comfort. My point of view on the evening was that it was a once in a lifetime experience. A hefty price tag but when all was said and done it was well worth every cent.
Be the first to ReplyTHERE ARE NOT ENOUGH STARS TO RATE DAMON BAEHREL!!!!! The
THERE ARE NOT ENOUGH STARS TO RATE DAMON BAEHREL!!!!! The hubs and I were extremely lucky and fortunate in being able to come here to celebrate my birthday!!! Damon Baehrel, which is named after the chef himself, is probably considered the most exclusive restaurant in the world. It is literally a one-man show, as Chef Baehrel is the one who cooks, serves, and hosts a 5-6+ hour-dining experience for his guests at his beautiful home on his 12-acre property in upstate NY. As most know, this restaurant is booked solid until the year 2026, and they have not been taking any reservations/adding parties onto their waiting list since last year/'14 (this is for an indefinite period of time) - you bet your tootin' bootin' that I felt so victorious for bypassing others on the list by 11+ years!!! (Just note that it really doesn't matter 'who' you are, 'who' you know, and/or if you come equipped with a list of multiple referrals.) Known for his 'Native Harvest Cuisine,' every single item on his menu (besides the seafood that is brought fresh from Nova Scotia from his private supplier) is made/created/raised on the premise - when I mean every item, I mean EVERY item, from the flours, pressed oils, vinegars, breads, to the curing his own meats and aging his own cheeses! This restaurant is the epitome and the prime definition of what 'farm-to-table' should really be! We were welcomed warmly from Chef Baehrel, and I was super excited that we were his only guests for the evening - YES, IT WAS JUST THE 3 OF US, THE HUBS, ME, AND THE CHEF!!! (I think I literally sobbed right on the spot). Our super private dining experience was about 5.5+ hours, but actually flew right on by and was like a total dream - we were given a multi-course menu (about 24-26+ items, including some handful of extras since the Chef was just super excited in having us(!!!)), that featured seasonal, organic plants/fruits/vegetables/trees from his property, in addition to a lovely educational overview of each of the ingredients used for the dish. I just couldn't believe at some of the ingredients that he had used, and how each of them had a distinct flavor (and were all actually edible/okay for human consumption!) - it was amazing to listen to the experimentation, the time spent, the punctuality of harvesting such items throughout the year, and the multiple aging/preserving/curing process that he does. I had a lovely wine pairing with the multi-course dinner (delicious champagne, reds, whites, and dessert wines), while the hubs had homemade juice pairings made from the luscious fruits/tree saps (super delicious and refreshing!). The love, the passion, and the excitement from the chef was just purely an eye-opener, and this literally was the BEST DINING EXPERIENCE OF MY LIFE!!! BELIEVE THE HYPE (of the very few limited ones there are) - Chef Baehrel will change your life and exceed any and all expectations that you may/will have!!! You have to go there to experience it personally, as there are no words to describe such a unique experience - the overwhelming appreciation that you obtain in tasting the raw essence of the ingredients that are found around you was truly truly truly remarkable - Chef Baehrel is a GENIUS! Just note that there is no photography/video/recording equipment/note-taking allowed inside the restaurant, so PLEASE be respectful to the Chef (and, shame on those 'bloggers' who disregard/circumvent around this request/policy!). I cannot wait to go back! :D+BEST DINING EXPERIENCE EVER!!!+Chef Damon Baehrel :D+Native Harvest Cuisine :D+5.5+ dining experience :D+no photography/video/recording equipment allowed inside the restaurant - please be respectful!
Be the first to ReplyWe are local and have been there several times.
It is easily the best dining experience that we have ever had and that includes NYC and international destinations. You will be fed, entertained and educated by Chef Damon. The only bad news is that the restaurant is presently not taking new reservations, because of a multiyear backlog. Be patient though, they will eventually catch up.
Be the first to ReplySimply the most amazing dining experience in the world.
We have been fortunate enough to have enjoyed the pleasure of Damon's food, wine and company several times. Each experience has left us in awe and planning our next visit. 1 million stars!!!
Be the first to ReplyYes it takes a long time to secure a reservation, but for
Yes it takes a long time to secure a reservation, but for good reason, everyone wants to go! Indeed Thomas Keller called Chef Damon one of America's best chefs. I've personally written a few reviews on Trip Advisor and elsewhere, proclaiming this experience to be life changing. It is a must for serious foodies. And what a shame that one Yelper was frustrated with the reservation policy and felt if appropriate to leave 1 star. That's when Yelp should filter...
Be the first to ReplyThis restaurant and experience has made eating like a
This restaurant and experience has made eating like a regular person extremely difficult. My mind is blown. Damon is a gentleman and a true genius.
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