Dining out in New York has become increasingly challenging, with securing reservations at the city’s most popular restaurants reaching new heights of difficulty. Over the past three years, obtaining a seat at the trendiest eateries has transitioned from being a tough task to a nearly unattainable one for many food enthusiasts.
According to Joel Montaniel, CEO of the reservation platform Sevenrooms, some restaurants have become practically off-limits. “I’ve spoken with restaurateurs who, when asked for tips on how to secure a reservation, admit they have none,” he shared in a recent interview.
This growing competition for dinner slots prompted the New York state legislature to take action last month, enacting a ban on third-party booking sites like Appointment Trader, where users were reportedly reselling restaurant reservations for exorbitant prices—often $200 or more—similar to practices seen in concert and sporting event ticket scalping.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality industry, aimed at reducing reservation competition and protecting establishments from costly cancellations.
Nevertheless, the increasing appetite for luxury dining experiences continues to exceed the available options, a trend that has persisted in the post-COVID era. “Everything seems to be fully booked now—flights, restaurants, hotels,” observed travel advisor Jaclyn Sienna India. “Navigating these fully booked scenarios is becoming more complex.”
With 16 years of experience running Sienna Charles, a concierge and travel service for extremely affluent clients, India possesses deep insight into securing reservations. Her clientele includes high-profile figures, yet she reveals that gaining entry into the most sought-after dining spots relies on two main aspects: understanding client preferences and fostering relationships with restaurants.
“Clients have shifted away from fine dining; very few seek out tasting menus,” she noted. “The trend over the past few years leans toward popular venues where the emphasis is less on the food and more on the experience, creating a sense of FOMO (fear of missing out). It’s all about the prestige of being able to say you dined there.”
For those determined to claim their own bragging rights and willing to persist in their reservation pursuits, Sienna Charles has identified which New York restaurants are currently the hardest to book.