Le Bernardin is a Michelin 3-star and rated the #1 restaurant in all of New York by New York Mag... yet I can go on OpenTable right now and get a prime time reservation for Thursday night and a 9:30 slot for Friday. Meanwhile places like Butter, Bolo and Mesa Grill are booked. And, places like Per Se and Nobu can often require over a month (or more notice). This availability always seems the case, not just today. I realize trendiness is a factor and the food may not be for everyone... but i've never known a Michelin 3-star to be so easy.
What's the deal? Never been. Just curious.