Baehrel has often described himself as self-taught, acquiring his culinary expertise through trial, error, and observation, and not from books, or even from other chefs."– Nick Paumgarten
“The Most Exclusive Restaurant in America” (2016)
Featured in:
The New Yorker
Text by Nick Paumgarten
August 29, 2016
Featured in:
The New Yorker
Text by Nick Paumgarten
August 29, 2016