Basement Bistro

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  I've not eaten at the restaurant but have been on "the list" for more than 5 years. Ouch. I finally got "fed up" and removed myself. The truth is, it was far too difficult dealing with the pretense. When someone who had been there mentioned  "The Emperor's New Clothes," it all clicked in. Proceed with caution.

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  Posted on 06.18.13 Michael S.

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  If the MacArthur Foundation gave their "genius grants" to restaurateurs, Damon Baehrel would get the first.  We ate at a small (6 people) seating that started at 4:45 and ended after 9:45.  After a complementary glass of excellent sparkling French wine, we were treated to fourteen courses that used almost exclusively items grown or foraged and prepared on the grounds of the restaurant.  There is a well chosen wine list and all wines were available by the glass.
  
  The unusual local ingredients ranged from acorn flour to burdock root to cattail shoots.  We were treated to such unusual and intensely flavored dishes as Riesling granita and sumac sorbet.  There were three exceptional freshly baked breads and eleven artisanal cheeses made by Damon from milk from his cows, sheep and goats.  Each plate was artistically presented and adorned with herbs, reductions and powders (e.g. rhubarb powder).   Standouts included the "fried egg" with a yolk of slow cooked yellow tomato and white of slow cooked turnip with a crunchy little "hash brown" made of radish that tasted nothing like radish.  The nasturtium flower "tempura", and the chocolate beet "pudding" were also exceptional.
  
  Each course was a surprise and delight.  The flavors just explode in your mouth.   It's no surprise that the waiting list is anywhere from three months to a year.

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  Posted on 11.28.11 Mio B.

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  Truly amazing 4 and half hour meal.  10 courses all grown on the property or raised on the nearby farms.  Chef Damon Baehrel is the chef, host, waiter, busboy and dishwasher.  
  
  He presents each course to you with a short description and his love for each ingredient is apparent in every word.  He talks about the spirit of produce and of rutabegas and cat's tails and cheese.  I thought this review got all the nuances just right:
  <a href="/redir?url=http%3A%2F%2Fwww.epicurious.com%2Farticlesguides%2Fblogs%2Feditor%2F2009%2F01%2Fwhen-farm-to-ta.html%23more&s=7a6f592336657a3acddf3731465ef09cd587162a88596da42016dae5ac10f14d" target="_blank" rel="nofollow">http://www.epicurious.co…</a>
  
  This place gets about three thousand reservations a year and each of the guest who I dined with had called every week for 3 months to get a reservation.

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  Posted on 08.06.10 ray f.

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