Home / Email lists / Fine dining restaurant

Sample rows

10 of the 647 rows. Emails and phone numbers are masked here; the CSV has them in full.

What the list shows

California has the most listings: 96 businesses, 67 of them with an email address. Florida follows with 70.

45 rows (7%) carry one of 1 names used by 10 or more listings, led by The Capital Grille with 45. 565 businesses have a name used only once, and 443 of those have an email address.

The median Google rating of the 644 rated businesses is 4.6, and 16 have a perfect 5.0.

Of the 453 email addresses, 184 (41%) are role addresses such as info@, 215 (47%) name a person and 54 (12%) are free mail.

Source: ProfessionLens, November 2026.

What is in this fine dining restaurant email list?

The Fine dining restaurant file holds 647 Google Maps listings in the Fine dining restaurant category, counted on 9 November 2026. A row is one dining room: a tasting-menu restaurant, a steakhouse, a hotel restaurant or a chef-owned bistro that Google files as fine dining. A group that runs three restaurants under one owner shows up as three rows, one per address.

453 rows have an email address, read from the restaurant's own website. Phone numbers are on 622 rows and a website is on 633, so the CSV also works for calling the host stand or for checking menus and wine lists before you write.

There is a single category value, Fine dining restaurant, on all 647 rows. Other restaurant types such as casual dining, steakhouses filed under a different label or bars are not in this file.

How can you segment the file?

The CSV opens in Excel or Google Sheets, and you filter on the columns it already has. For restaurants four cuts do most of the work.

Geography comes first. Fine dining is a local business, so a supplier that delivers to one metro area only needs the city column. A wine importer licensed in a handful of states needs the state column.

The business name column helps you spot hotel dining rooms and restaurant groups. A restaurant named after a hotel usually buys through the hotel's food and beverage director, and a group with several rooms often buys centrally. Sort by name and decide whether you want one message per group.

The email type matters more here than in many lists. A chef-owner often answers a personal address, while a role address such as reservations@ or events@ lands with the host or the events coordinator.

• State and city: one dining district or a whole region.
• Email type: 215 named-person addresses for chef or owner outreach, 184 role addresses for front-of-house contacts.
• Free-mail addresses: 54 rows use a free webmail address, which often means an owner who runs the inbox personally.
• Website: use the link to read the menu and wine list before you write.

Who buys a fine dining restaurant email list?

The buyers sell to kitchens and dining rooms. Wine and spirits distributors and importers look for sommeliers and beverage directors. Specialty food purveyors, such as seafood houses, produce growers, cheese importers and butchers, want the chef. Restaurant software vendors pitch reservation books, point-of-sale systems and inventory tools. Linen, uniform and tableware companies serve the dining room itself. Hood cleaning, pest control and equipment repair firms sell to the back of the house.

Event and PR agencies use the list too. A food festival, a regional dining guide or a chef competition needs participants. A hospitality recruiter looks for restaurants that may be short of servers, line cooks or a general manager.

How do you run outreach to fine dining restaurants?

Split the file by who reads the inbox. In this list 215 addresses carry a person's name, usually the chef or the owner. 184 are role addresses, which reach a host, a manager or an events coordinator who may pass your note on.

Kitchen teams are busy from late afternoon until close, and a message that arrives during service gets buried. Write so it can be read in half a minute: who you are, what you supply, which restaurant detail made you write, and one question. A purveyor of dry-aged beef should say so to a steakhouse and skip it for a vegetarian tasting room.

Use the website column to find one real detail, such as a seasonal menu item or a wine program, and mention it. For role addresses, ask the reader to forward the note to the chef or the beverage director.

Dedupe on the website domain before you send, since a restaurant group may appear under several room names. Send in small batches and watch for bounces before you send the next one.

What email rules apply when you contact restaurants?

CAN-SPAM asks two things of a business email. Put your company's valid physical postal address in the message, and give the reader a working way to opt out. If a chef or a host writes back asking to stop, remove that address from every future send.

Which states and cities should you start with?

By listings, the leading states are California (96 listings, 67 emails), Florida (70 listings, 49 emails), Texas (60 listings, 42 emails), New York (47 listings, 33 emails), North Carolina (26 listings, 18 emails).

The next five are Arizona (25 listings, 18 emails), Georgia (22 listings, 15 emails), Illinois (21 listings, 15 emails), Ohio (21 listings, 15 emails), Tennessee (18 listings, 13 emails).

The cities with the most dining rooms are New York, NY (27), San Francisco, CA (15), Scottsdale, AZ (14), Chicago, IL (14), Orlando, FL (12), Washington, DC (11), Boston, MA (11), Dallas, TX (10), Atlanta, GA (8), Tulsa, OK (8). Each figure in brackets counts dining rooms.

A purveyor with a delivery truck should start with the one city it already serves. A distributor licensed in several states can work them one at a time, so replies from one market do not pile up while you are still sending to the next.

What is in the list

Source: ProfessionLens, November 2026. Counted 9 November 2026.

Questions

Related email lists

All 1497 email lists

Source: ProfessionLens, November 2026. Counted 9 November 2026.

We pull the data fresh for every order. The share of businesses with an email address varies by niche.