The challenge of securing dining reservations in New York has surged to new levels, making it increasingly difficult for food enthusiasts to snag a table at the city’s most sought-after restaurants. Over the past three years, the process has transformed from merely hard to nearly impossible for many diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He also noted that restaurant owners, when asked for advice on securing reservations, often have no tips to offer.
The competitive nature of dinner reservations prompted the New York state legislature to vote last month on banning third-party booking sites like Appointment Trader, where users were reselling restaurant reservations for $200 or more. This trend of scalping reservations had previously been seen primarily in the contexts of concerts and sports events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, heralded the legislation as a “major victory for the hospitality industry,” which is expected to lessen the competition for reservations and shield restaurants from costly cancellations.
Despite these legislative measures, the ongoing demand for trendy and luxurious dining experiences continues to exceed supply. Jaclyn Sienna India, a prominent travel advisor, pointed out that, “Post-COVID, I’m sure you’ve noticed that everything is booked up. Every plane is full, every restaurant is full, every hotel is full.” She emphasized the challenge of navigating reservations in a landscape where many places are fully booked.
India has extensive experience in this realm, operating Sienna Charles, a concierge and travel planning service for clients with fortunes exceeding $100 million, including notable names like George W. Bush and Mariah Carey. She asserts that gaining access to the most popular dining spots comes down to understanding clients’ desires and fostering relationships with the restaurants that cater to those preferences.
According to India, there has been a significant shift away from fine dining experiences. “We very rarely have a client that wants to sit through a tasting menu,” she remarked. Instead, diners are increasingly drawn to trendy establishments where the emphasis often leans more towards the experience and social capital than the actual food itself.
For those eager to secure a reservation at one of these hard-to-get restaurants in New York, persistence and strategy may be key, as outlined by Sienna Charles.