Dining out in New York has become increasingly challenging, with securing reservations at the most sought-after restaurants reaching new levels of difficulty. Over the past three years, the landscape for obtaining a table at the city’s hottest spots has shifted from tough to nearly impossible for many eager diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, highlighted the issue, noting that some restaurants are completely inaccessible. He mentioned conversations with restaurateurs who admitted they lack strategies to help diners secure reservations.
In response to the growing competition for dinner slots, the New York state legislature recently voted to prohibit third-party booking sites, such as Appointment Trader. This platform had allowed users to sell their coveted reservations for prices exceeding $200, a practice akin to scalping concert and sports tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a significant win for the restaurant industry, anticipating it will reduce reservation competition and shield eateries from costly cancellations.
Despite these legal changes, the overwhelming demand for unique and upscale dining experiences continues to outpace their availability. Travel advisor Jaclyn Sienna India pointed out the surge in bookings across all sectors post-COVID, noting, “Every plane is full, every restaurant is full, every hotel is full.” She emphasizes the challenge of securing access to desirable dining and travel experiences in this environment.
India, who has spent 16 years operating Sienna Charles—a concierge and travel planning service for affluent clients—understands the intricacies of gaining access to top-tier restaurants. Her clientele includes high-net-worth individuals, emphasizing the importance of understanding client preferences and cultivating relationships with restaurant staff.
She noted a cultural shift away from traditional fine dining towards trendy eateries, where the experience often overshadows the food itself. “It’s not necessarily about the food; it’s about the fear of missing out,” she explained. For those determined to land a reservation at New York’s most exclusive restaurants, persistence and strategy are essential.