Around Christmas in 2013, a friend of Merrihue’s alerted him to a Bloomberg News piece about an unranked contender, which Bloomberg called the “most exclusive restaurant in the US” It described a gourmet operation—in Earlton, New York, 30 min south of Albany—in the basement of a woodland home. Once called Damon Baehrel at the Basement Bistro, the place was now simply called Damon Baehrel, after its presiding wizard and host, who served as forager, farmer, butcher, chef, sous-chef, sommelier, waiter, busboy, dishwasher, and mopper. Baehrel derived his ingredients, except meat, fish, and dairy, from his 48K m2 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 10s of cheeses (without rennet); and cooked on wooden planks, soil, and stone. He had christened his approach Native Harvest. The diners who got into the restaurant raved about it online. But at the time it was booked through 2020. “We spend our lives looking for places like this”.