Securing a dinner reservation in New York City has become increasingly challenging, with the last three years witnessing a surge in difficulty that has left many aspiring diners feeling frustrated. The trendiest restaurants are now seen as nearly inaccessible to the average foodie.
Joel Montaniel, CEO of the booking platform Sevenrooms, mentioned the issue during a recent discussion with Bloomberg, stating, “Some restaurants are impossible to get into.” He added that even restaurateurs he has consulted have admitted they lack strategies to overcome the reservation hurdles.
The competitive landscape for dining reservations reached a tipping point last month when the New York state legislature voted to prohibit third-party booking platforms like Appointment Trader, where individuals were reselling restaurant reservations for exorbitant prices, sometimes over $200. This practice mirrors those typically seen in ticket scalping for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aimed at reducing reservation competition and shielding restaurants from costly cancellations.
Despite regulatory changes, the high demand for trendy and extravagant dining experiences continues to exceed availability. Travel advisor Jaclyn Sienna India observed, “Post-COVID, everything seems booked solid. Every flight, every restaurant, every hotel.” She noted that finding ways to secure reservations for popular venues remains a challenge.
For 16 years, India has operated Sienna Charles, a concierge and travel planning service catering to wealthy clients, including notable figures like George W. Bush and Mariah Carey. Her experience provides insight into navigating the crowded reservation landscape.
India pointed out that successful access to exclusive dining spots hinges on understanding what clients desire and fostering strong relationships with the restaurants capable of meeting those expectations. “People have really moved away from fine dining; very few clients want a lengthy tasting menu,” she explained. “The trend has shifted in the past three years towards lively restaurants where the draw isn’t just the food but also the experience and the social bragging rights associated with it.”
For those determined to claim their own bragging rights and willing to persist in pursuing reservations, India offers insights into which New York dining experiences are currently the most sought after.