{"id":43349,"date":"2016-03-10T01:25:12","date_gmt":"2016-03-09T23:25:12","guid":{"rendered":"https:\/\/ngradio.gr\/en\/?p=43349"},"modified":"2016-03-10T01:25:12","modified_gmt":"2016-03-09T23:25:12","slug":"6-restaurants-that-are-almost-harder-to-get-into-than-harvard","status":"publish","type":"post","link":"https:\/\/ngradio.gr\/en\/news-el\/diafora-en\/6-restaurants-that-are-almost-harder-to-get-into-than-harvard\/","title":{"rendered":"6 restaurants that are almost harder to get into than Harvard"},"content":{"rendered":"
\n
\n

Better hope your favorite restaurant never becomes lauded as one of the “world’s best.”\u00a0The second that happens, chances are you’ll never get a table again.<\/p>\n

Indeed, of late, some eateries have become harder to get into than an Ivy League college.<\/p>\n<\/div>\n

Here’s a look at some of the world’s toughest tables and the secrets to scoring a chair.<\/p>\n<\/div>\n

<\/div>\n
\"sushi_dai-chef\"<\/div>\n
<\/div>\n

Sushi Dai<\/h3>\n
\n

Just about every guidebook on Tokyo has extolled the 5 a.m. sushi breakfast at Sushi Dai.<\/p>\n

Located inside the Tsukiji Fish Market, the miniscule 12-seater does offer some undoubtedly fresh fare, which is part of its incredible mass appeal.<\/p>\n

A small warning to patrons that arrive at 5 a.m. Be prepared to wait at least four hours for a table.<\/p>\n

Want to shave a couple hours off the wait time? Arrive at 3 a.m. and bring a book or fully-charged iPhone.<\/p>\n

\"cellercanroca\"<\/p>\n<\/div>\n

\n

El Celler de Can Roca<\/h3>\n

The moment El Celler de Can Roca was listed as the number one restaurant in the world by San Pellegrino, bookings went through the roof.<\/p>\n

Since then, reservations can only be made online… at midnight (Spanish time)… on the first of every month… 11 months in advance.<\/p>\n

Open spots fill up within minutes, so speedy typists with super quick broadband are rewarded.<\/p>\n

For those not in the know, the Catalan restaurant is the brainchild of the culinary gifted Roca brothers: Joan, Jordi and Josep.<\/p>\n

Their multiple-course tasting menus is also a multi-sensory event, with dishes that can double for modern art.<\/p>\n

El Celler de Can Roca | C\/ Can Sunyer, 46, 17007, Girona Spain<\/p>\n

\"\"<\/p>\n

Chef’s Table at Brooklyn Fare<\/h3>\n

Manhattan has a handful of three-star Michelin restaurants to choose from.<\/p>\n

Brooklyn has just one<\/a>, and it just may be the toughest spot in the city to score a seat.<\/p>\n

Then again, there are only 18 of them, and the 15-course tasting menu means there’s not a lot of turnover on a given night.<\/p>\n

Reservations open every Monday at 10:30 a.m. for tables six weeks down the line, and they go quick, so you better be first on the line and quick with the redial button should you get a busy signal.<\/p>\n

\n

<\/h3>\n

\"\"<\/p>\n

Damon Baehrel<\/h3>\n

Self-taught chef Damon Baehrel runs his eponymous restaurant <\/a>in the basement of his home, where he considers his patrons guests rather than customers.<\/p>\n

He is the very definition of a one-man enterprise.<\/p>\n

“He’s not only the James Beard-nominated chef, but also the server, grower, native plant expert, forager, cheesemaker, pine-needle-curated-meat maker, wine specialist, carpenter… et cetera, et cetera,” notes Baehrel’s reservation representative.<\/p>\n

Baehrel’s meals include 15 courses and can run over five hours.<\/p>\n

They’re regularly described as out of this world.<\/p>\n

Alas, if you want a reservation, you’re pretty much out of luck. Baehrel stopped accepting them in April 2014.<\/p>\n

Even with no new reservations, the place is fully booked through 2025.<\/p>\n

That said, extreme perseverance is — very occasionally — rewarded.<\/p>\n

The most loyal guests from the waiting list — those that have waited the longest and that check in from time to time, are sometimes lucky enough to take part in one-off private seatings when Baehrel’s schedule allows.<\/p>\n

\n

\"noma-estiatorio\"<\/p>\n

Noma<\/h3>\n

Frequently topping San Pellegrino’s World’s Best Restaurant list<\/a>, Noma — predictably — is also inundated with reservation requests.<\/p>\n

Arve Krognes, Noma’s PR and administration coordinator, estimates the venue receives thousands of booking requests every month.<\/p>\n

“On a normal Saturday, we might have a couple of thousand people registered on our waiting list,” he admits.<\/p>\n

There is a very small window to make a booking (the first Monday of every month, three months ahead of schedule), and tables for two to four people are usually booked within a few hours.<\/p>\n

“It’s usually easier to get hold of a reservation if you are a group of six or more,” concedes Krognes.<\/p>\n

Reservations for 2016 will be nigh impossible, unless patrons are willing to book a long flight; Noma Copenhagen will close from January through April 2016 while head chef Rene Redzepi moves the enterprise to Sydney, Australia for a 10-week pop-up.<\/p>\n

\n

\"\"<\/p>\n

Franklin Barbecue<\/h3>\n
\n

Ever since Bon Appetit magazine dubbed this Austin, Texas<\/a> haunt the country’s best barbecue, lines have been out the door.<\/p>\n

Though the lunch-only spot opens at 11 a.m., co-owner Stacy Franklin admits that on weekends, customers arrive as early at 6 a.m. No matter what time you arrive, though, you’ll likely wait at least four hours.<\/p>\n

“People bring chairs and coolers and throw footballs in the parking lot. We’ve even seen people bring card tables to keep them occupied,” she says.<\/p>\n

If you don’t fancy lining up at dawn for lunch, Franklin recommends dropping by on their “slow” days: Tuesday, Wednesday and Thursday. Even then, she says, it’s best to be prepared.<\/p>\n

“I would suggest driving by one day around 9 a.m. just to see what you’re in for. Most people do not mind waiting as long as they know what to expect.”<\/p>\n<\/div>\n

\n

Source:\u00a0cnn.com<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Better hope your favorite restaurant never becomes lauded as one of the “world’s best.”\u00a0The second that happens, chances are you’ll never get a table again. Indeed, of late, some eateries have become harder to get into than an Ivy League college. Here’s a look at some of the world’s toughest ...<\/p>\n","protected":false},"author":6,"featured_media":43346,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4450],"tags":[],"class_list":["post-43349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diafora-en"],"acf":false,"yoast_head":"\n6 restaurants that are almost harder to get into than Harvard - NGradio.gr<\/title>\n<meta name=\"description\" content=\"Better hope your favorite restaurant never becomes lauded as one of the "world's best."\u00a0The second that happens, chances are you'll never get a table again.\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ngradio.gr\/en\/news-el\/diafora-en\/6-restaurants-that-are-almost-harder-to-get-into-than-harvard\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"6 restaurants that are almost harder to get into than Harvard - 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