Damon Baehrel (born 1961/1962 in Massapequa, Long Island), is a New York–based restaurateur. He is the owner of the restaurant that carries his name, Damon Baehrel, located in the hamlet of Earlton in Coxsackie, New York. Baehrel acts as the chef, the waiter, the grower, the forager, the gardener, the cheesemaker, the cured-meat maker.
The restaurant is located in the basement of Damon and his wife's, Elizabeth Baehrel, home in the hamlet of Earlton in Coxsackie, New York. Originally it was known as Damon Baehrel at The Basement Bistro, which was established in 1989 initially providing catering services. The restaurant purports to acquire all its ingredients, such as pine flour, acorn oil and vinegars directly from the 12-acre property  except salt and seafood, and meats are sourced from a neighboring organic livestock farm. The 16-seat restaurant as of February 2014 has a waiting list, in some reports, of 5 to 10 years.
An August 2016 article in The New Yorker questioned many aspects of the restaurant's story, including whether the waiting list could actually be a decade or more long, and whether Bahrel is self-taught as a cook.
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- Paumgarten, Nick (August 29, 2016). "The Most Exclusive Restaurant in America – Damon Baehrel's methods are a marvel, and his tables are all booked until 2025. Or are they?". The New Yorker. Retrieved 25 August 2016.
- "Inside the world's most exclusive restaurant - where you wait five years for a table". Daily Express. March 3, 2014. Retrieved 1 January 2015.
- Saab, Elizabeth (June 6, 2014). "Damon Baehrel' is the hottest restaurant you never heard of". Fox News. Retrieved 1 January 2015.
- "Exclusive restaurant in New York state has a 10-year wait list, but you've probably never heard of it". New York Daily News. March 14, 2014. Retrieved 1 January 2015.
- Crowley, Chris. "8 Takeaways From The New Yorker's Story On America's 'Most Exclusive' Restaurant".
- "JBF is Awards - 2013". James Beard Foundation Award. Retrieved 1 January 2015.