Franklin Barbecue – Franklin is regularly referred to as the best barbecue joint in America. Customers wait in line for hours for a taste of the restaurant's signature brisket.
Franklin Barbecue – Though the restaurant doesn't open until 11 a.m., lines form as early as 6 a.m.
Sushi Dai – Many a Tokyo guidebook has extolled the 5 a.m. sushi breakfast at Sushi Dai. The wait can surpass four hours, and many customers start lining up at 3 a.m.
Damon Baehrel – Self-taught chef Damon Baehrel runs his eponymous restaurant in the basement of his home. The restaurant stopped taking reservations in March 2014 (currently it's booked solid until 2025).
Damon Baehrel – Baehrel is not only the sole chef, but the restaurant's sole server, forager and cheese monger (almost all ingredients are sourced from his 12-acre farm).
Noma – Ever since Noma first topped the World's Best Restaurant list in 2010, scoring a reservation at the restaurant has been all but impossible. The Copenhagen-based restaurant has a 60,000-strong waiting list, and regularly pauses taking reservations when chef Rene Redzepi, pictured, does residencies abroad. His next is in Sydney, Australia for 10 weeks.
Rose's Luxury – Even before Bon Appetit Magazine named Rose's Luxury the best restaurant in America, lines were forming down the block for a chance to eat at this no-reservation Washington D.C. venue.
Chef's Table at Brooklyn Fare – Chef Cesar Ramirez heads up Brooklyn's only three-star Michelin restaurant. The venue has a mere 18 seats, and procuring one can be tricky.
Talula's Table – This Pennsylvania farm-to-table restaurant has only two tables. One's available by invite only. The other seats 10 to 12 people. Bookings are made a year in advance.
Tickets – Ferran Adria runs Barcelona's Tickets with his brother, Albert. The reservation line opens at midnight for two months from the date, and often the place is booked out almost immediately.