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Here Are the Eleven Toughest Reservations in the World (And How to Get Them)
Here are eleven restaurants around the world that are almost impossible to get into.
When discussing the question of exclusivity and restaurants, José Andrés(chef and owner of #8 on this list, minibar) recently told Eater: “In America, people are used to ‘I want it now, I get it now.’ That’s not sustainable. You have to be patient to get to things that are worth it. Like a relationship: this is the girl you want to marry — you have to work for it.”
The list that follows is the result of deliberation between Eater editors and writers, friends of the site, and a trio of some of the world’s most seasoned diners: Ali Kurshat Altinsoy, Adam Goldberg from A Life Worth Eating, and Bonjwing Lee from The Ulterior Epicure.
On it you will find the usual suspects — René Redzepi’s Noma (#1), Jiro Ono’s Sukiyabashi Jiro (#2), Grant Achatz’s Next (#3), and Thomas Keller’s The French Laundry (#10) — but also restaurants that are perhaps under the radar, like Quintessence, in Tokyo, and Yam’Tcha, the list’s wild card, in Paris.
In addition, Eater consulted with general managers, restaurateurs, and chefs to get the inside scoop on the best ways to go about snagging one of these reservations. Bottom line: if you really want it, you can get in. 

Here Are the Eleven Toughest Reservations in the World (And How to Get Them)

Here are eleven restaurants around the world that are almost impossible to get into.

When discussing the question of exclusivity and restaurants, José Andrés(chef and owner of #8 on this list, minibarrecently told Eater: “In America, people are used to ‘I want it now, I get it now.’ That’s not sustainable. You have to be patient to get to things that are worth it. Like a relationship: this is the girl you want to marry — you have to work for it.”

The list that follows is the result of deliberation between Eater editors and writers, friends of the site, and a trio of some of the world’s most seasoned diners: Ali Kurshat Altinsoy, Adam Goldberg from A Life Worth Eating, and Bonjwing Lee from The Ulterior Epicure.

On it you will find the usual suspects — René Redzepi’s Noma (#1), Jiro Ono’s Sukiyabashi Jiro (#2), Grant Achatz’s Next (#3), and Thomas Keller’s The French Laundry (#10) — but also restaurants that are perhaps under the radar, like Quintessence, in Tokyo, and Yam’Tcha, the list’s wild card, in Paris.

In addition, Eater consulted with general managers, restaurateurs, and chefs to get the inside scoop on the best ways to go about snagging one of these reservations. Bottom line: if you really want it, you can get in. 

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