In New York, securing a dinner reservation has become exceptionally difficult, with many dining hotspots now considered nearly inaccessible. Over the past three years, the process of booking a table at the city’s most sought-after restaurants has transformed from a challenge to a near impossibility for many aspiring diners.
Joel Montaniel, CEO of bookings platform Sevenrooms, commented on this growing issue, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs he has interviewed for advice on securing tables admit they have no solutions to offer.
The situation has escalated to such an extent that last month, the New York state legislature voted to prohibit third-party booking platforms, such as Appointment Trader, where users were reselling restaurant reservations for upwards of $200. This practice, reminiscent of scalping for concerts and sports events, has prompted legislative action.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new law as a significant win for the hospitality sector, aiming to lessen reservation competition and safeguard restaurants from costly cancellations.
Despite these legislative efforts, the increasing popularity of exciting and upscale experiences still exceeds their availability. Travel advisor Jaclyn Sienna India pointed out, “Post-COVID, everything is booked up—every plane is full, every restaurant is full, every hotel is full.” She highlighted the challenge of navigating reservations in an environment where demand far outstrips supply.
With 16 years of experience running Sienna Charles, a concierge and travel planning service catering to high-net-worth individuals, India understands the intricacies of securing coveted reservations. Her clientele includes families with substantial wealth, and her past clients feature names like George W. Bush and Mariah Carey.
India emphasizes that access to the trendiest restaurants hinges on a few key factors: understanding customer preferences and fostering relationships with establishments that can meet those desires. She explained, “People have really moved away from fine dining; very rarely do we have a client who wants to sit through a tasting menu.” She noted a notable shift towards trendy dining, where the experience is often more about social status and sharing on social media than the food itself.
For those eager to secure a reservation at some of New York’s most exclusive restaurants—and who are willing to persistently pursue their goal—India offers insight into which tables are currently the hardest to obtain.