Book that table.
A West Village red sauce joint has been named the third hardest reservation to snag in the country.
Although Don Angie (103 Greenwich Avenue) opens its reservations 7 days in advance, starting at 9 am, according to OpenTable’s 2026 Dining Trends Report, New Yorkers are booking them up fast.
Sushi restaurant Kase x Noko in Nashville and Cambodian noodle house, Mawn in Philadelphia, surpassed the NYC restaurant known for its modern take on classic Italian dishes, in the annual report.
Don Angie, which is run by husband and wife duo, chefs Angie Rito and Scott Tacinelli, has been an in-demand spot since it opened in 2017.
With decadent dishes like buffalo milk caramelle pasta and shell steak al limone, the West Village establishment earned itself a Michelin star in May 2021.
When gathering data for its annual report, the online restaurant reservation company looks at everything from diner behavior, the most popular dining spots in the country, where people are booking reservations and how long they’re willing to wait for a table at hot spot restaurants.
This year’s report also revealed that, on average, Americans are willing to wait 39 minutes for a table as a walk-in. But in NYC, where waiting on long lines is the trendy thing to do, that number increases to 57 minutes.
“Restaurants are more than just a place to eat right now — they’re a place to show how high you rank on the status totem pole,” NYC food scene insider Andrea Strong of the Strong Buzz told The Post.
“Lines in the restaurant industry have to do with status — the status that the restaurant holds in the diner’s mind and the status the restaurant gives the diner when they post it on social media,” the long-time local critic said.
Whether locals want to admit it or not, waiting in long lines for a bite at a coveted hotspot is becoming the city’s new norm.
“Lines have been a fact of New York City dining life at old-school places like Katz’s and Emilio’s Ballato, but post-pandemic, they’ve exploded — bakeries, restaurants, you name it, in almost every borough,” Queens culinary consultant Joe DiStefano told The Post.
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