In New York, securing a reservation at popular restaurants has become increasingly challenging, reaching levels unseen in recent years. The quest for a seat at the city’s hottest dining spots has transformed from a tough endeavor to a nearly impossible task for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into. I’ve even talked to restaurateurs, and when asked for tips to gain access, they admit they have none.”
The competitiveness of dinner reservations prompted New York’s state legislature last month to ban third-party booking sites like Appointment Trader, which facilitated users selling restaurant reservations at marked-up prices of $200 or more, a practice reminiscent of ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, promising to diminish reservation competition and shield restaurants from costly cancellations.
Despite the newly enacted measures, the demand for trendy and luxurious experiences continues to exceed supply. Travel advisor Jaclyn Sienna India highlighted this ongoing issue, noting, “Post-COVID, I’m sure you’ve noticed that everything is booked up. Every plane is full, every restaurant is full, every hotel is full. So how do you navigate getting people into places that are already reserved?”
With 16 years of experience managing Sienna Charles, a concierge and travel planning service catering to affluent clients, India understands the intricacies of securing reservations. Her clientele includes individuals with fortunes exceeding $100 million, such as George W. Bush and Mariah Carey.
India notes that access to coveted dining experiences largely hinges on recognizing what clients desire and cultivating connections with the restaurants that can meet those needs. She explains that there has been a noticeable shift away from fine dining, with fewer clients interested in lengthy tasting menus. Instead, there is a trend toward trendy establishments, where the allure lies less in the cuisine and more in the status of being able to dine there.
For those eager to secure their own bragging rights and willing to persist in their pursuit of hard-to-get reservations, a list of the most sought-after restaurant tables in New York, according to Sienna Charles, is on the horizon.