Diners in New York City are experiencing unprecedented challenges when it comes to securing reservations at the most sought-after restaurants. Over the past three years, the difficulty of obtaining a seat at these trendy establishments has escalated significantly, leaving many food enthusiasts frustrated.
Joel Montaniel, CEO of the reservations platform Sevenrooms, recently shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs, who have participated in panels discussing reservation strategies, often admit they lack solutions.
The competitive nature of dinner reservations prompted the New York state legislature to take action last month. A new law was passed to prohibit third-party booking sites like Appointment Trader, where individuals were reselling restaurant reservations for upwards of $200, a practice typically associated with concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, labeled the legislative decision as a “major victory for the hospitality industry.” She believes it will reduce the competition for reservations and safeguard restaurants from costly cancellations.
Despite these law changes, the demand for trendy and luxurious dining experiences continues to outpace availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything is booked up—flights, restaurants, hotels.” As the head of Sienna Charles, a concierge service catering to ultra-wealthy clients, India has amassed 16 years of experience helping clients navigate high-demand dining and leisure experiences.
According to India, even for her affluent clientele, gaining access to the hottest restaurants, hotels, and other elite experiences hinges on understanding client preferences and cultivating relationships with venues. “People have really moved away from fine dining; very rarely do we have a client that wants a tasting menu,” she remarked. “The shift has been toward trendy restaurants focused more on the experience than the food itself. It’s about the recognition that comes with snagging a reservation.”
For those eager to secure their own coveted reservations, persistence may be key. Here are some of the hardest tables to book in New York, as identified by Sienna Charles.