Dining out in New York City has become increasingly difficult, with obtaining a reservation at popular restaurants now more challenging than ever. Over the past three years, many aspiring diners have found it hard to secure a seat at the city’s hottest venues.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently shared that some restaurants have become nearly inaccessible. “I’ve even talked to restaurateurs and asked them for tips on how to secure a spot, but they don’t have any,” he noted.
The competitiveness of dinner reservations has prompted the New York state legislature to take action. Last month, lawmakers voted to prohibit third-party booking sites, such as Appointment Trader, which allowed users to resell their reservation slots for inflated prices, sometimes exceeding $200—similar to 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, asserting that it would reduce reservation competition and protect restaurants from costly no-shows.
Nevertheless, despite the new regulations, demand for trendy and luxurious dining experiences continues to surge, often surpassing availability. Travel advisor Jaclyn Sienna India commented, “Post-COVID, everything is booked—planes, restaurants, hotels are all full. How do you manage getting people into places that are already at capacity?”
With 16 years of experience running Sienna Charles, a concierge service for affluent clients, India knows the ins and outs of securing coveted dining experiences. Her clients often include ultra-wealthy individuals, and she has worked with notable figures like George W. Bush and Mariah Carey.
India points out that gaining access to sought-after restaurants hinges on understanding customers’ needs and fostering relationships with restaurant owners. “People have shifted away from fine dining. Most clients are not interested in lengthy tasting menus anymore. They want trendy spots, and it’s more about the experience and social media presence than the food itself. It’s about the privilege of saying you got a reservation.”
For those eager to claim their own dining bragging rights and willing to put in the effort to secure a reservation, Sienna Charles has insights into which New York restaurants are currently the most elusive.