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I wanted to learn more and found this article: https://www.newyorker.com/magazine/2016/08/29/damon-baehrel-the-most-exclusive-restaurant-in-america
Sounds like the ten year wait list might be made up and who knows where he gets his meats, but the whole thing just sounds fascinating. From his website, the current price is $550 USD a head, though it's subject to change several times per week.
He sounds like one of those guys that has a whole bunch of little projects going on at any time and over the years accumulated enough results from those to host some volume of dinner parties. And possibly exaggerates or lies about some of them (though hard to say if he treats his cooking similarly to how he treats his legend/myth).