Semma Is Now Taking Reservations on SevenRooms
· 2 min read
Key takeaways
- 1.Semma has moved off Resy. Book directly at SevenRooms — that's now the only place reservations are active.
- 2.The switch is about bots and no-shows. SevenRooms' tighter controls mean the table you want is more likely to actually be available.
- 3.Set up a Quenelle alert to get notified the moment a Semma reservation opens up.
Semma has moved its reservations from Resy to SevenRooms. If you've been checking Resy and seeing nothing, that's why.
Why they switched
Resy's open marketplace made it easy for bots to sweep up reservations the moment they dropped — often to resell or simply hold. At a restaurant as in-demand as Semma, that meant real diners were losing out to automated tools, and the restaurant was absorbing no-shows from people who never intended to come.
SevenRooms has stronger identity controls and better fraud protection. The switch is a direct response to that problem, and it means the booking experience should be more fair for people who actually want to eat there.
About Semma
Chef Vijay Kumar opened Semma in 2021 in the West Village, serving the cuisine of Tamil Nadu. It earned a Michelin star in 2022. In 2025, the New York Times named it the best restaurant in New York City — the first Indian restaurant to reach that ranking — and Kumar took home the James Beard Award for Best Chef in New York State.
How to get a table
Book directly on SevenRooms. Reservations release 2 weeks in advance at 9:00 AM EDT — that's when new dates open up, so if you want a specific night, that's the moment to move. If you miss the drop or can't find availability, use Quenelle to set up a SevenRooms alert — you'll get notified the moment something opens up.
The bar takes walk-ins, but there's always a wait. Your best odds are right when they open or late in the evening — show up at peak hours on a weekend and expect to stand around for a while.
Frequently Asked Questions
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About the Author
James Williamson
James Williamson is a New York City-based restaurant writer and professional reservation concierge. He has dined at more than 200 Michelin-starred restaurants across New York, London, and Europe, with a particular focus on the city's hardest tables. Before writing about restaurants full-time, he spent years in management consulting and worked in professional kitchens early in his career. He specializes in the booking systems, guest-list mechanics, and on-the-ground strategies behind NYC's most exclusive reservations.