Eventually, the owner of the Greek restaurant threw down a challenge: he told Hamilton that if he could get him fresh Scottish langoustines—which had never before been sold in the United States—he would put them on his menu as soon as the first shipment arrived. So, Hamilton did just that. In November 2003, working with a supplier near the Scottish port of Oban, Hamilton began to import live specimens of the fragile shellfish. The restaurateur kept his word and began to serve them. Soon thereafter, top New York French establishments like Per Se, Alain Ducasse, and Daniel followed suit.