Securing a reservation at New York’s hottest dining spots has become increasingly difficult, with many food enthusiasts finding it nearly impossible to get a seat. Over the past three years, the challenge of booking tables at the city’s trendiest restaurants has escalated dramatically.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs, when asked for tips on how to secure reservations, often reply that they have none.
The competitiveness of dinner reservations reached such a level that last month, New York’s state legislature passed a law prohibiting third-party booking sites, like Appointment Trader, from selling restaurant reservations for inflated prices, sometimes as high as $200. This practice was reminiscent of ticket scalping in the concert and sporting event industries.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, called the new legislation a “major victory for the hospitality industry” which aims to decrease reservation competition and protect restaurants from costly no-shows.
Despite these legislative efforts, the demand for exciting and luxurious dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India commented, “Post-COVID, everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She highlights the challenge of navigating access to sought-after restaurants, hotels, and experiences that are often already booked.
India has extensive experience in this area, having operated Sienna Charles, a concierge and travel planning service for high-net-worth individuals, for the past 16 years. Her clientele includes families with incomes over $100 million, and she has worked with notable figures like George W. Bush and Mariah Carey.
However, India points out that gaining access to popular dining spots hinges on several key factors: understanding client preferences and fostering relationships with restaurants. She observes a shift away from traditional fine dining, with clients increasingly seeking trendy venues that often prioritize the “fear of missing out” (FOMO) over the actual culinary experience.
For those determined to secure a reservation at one of New York’s toughest restaurants, Sienna Charles offers insights into which dining spots are currently the most challenging to book.