In New York, securing a reservation at one of the city’s popular restaurants has become increasingly difficult. Over the past three years, the challenge of obtaining a table at sought-after dining spots has escalated significantly.
Joel Montaniel, CEO of the reservations platform Sevenrooms, noted that many restaurants are now nearly impossible to book. He mentioned having conversations with restaurateurs who admit they lack strategies to help patrons secure reservations.
The competitive nature of dinner reservations prompted recent legislative action in New York. Last month, lawmakers took steps to prohibit third-party booking platforms like Appointment Trader, which enabled users to resell reservation slots for exorbitant fees, similar to practices seen in concert and sports ticket sales.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new law as a “major victory for the hospitality industry,” intended to diminish reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the surge in demand for unique dining experiences continues to outpace the availability of tables. Travel advisor Jaclyn Sienna India, who runs Sienna Charles—a concierge service catering to high-net-worth individuals—highlighted the challenges of finding space in an increasingly booked-up landscape. She pointed out that with post-pandemic travel, dining, and lodging, everything is filling up quickly.
India, who has worked with prominent clients such as George W. Bush and Mariah Carey, underscored that gaining access to premier dining experiences hinges on understanding client preferences and cultivating connections with the restaurants.
She observed a shift in client dining preferences, moving away from traditional fine dining and tasting menus towards trendy spots that prioritize the overall experience rather than just the cuisine. She described it as being more about the “fear of missing out” and the social status associated with securing a reservation at these coveted locations.
For those eager to secure their own bragging rights and willing to persist in obtaining reservations, she provided insights into some of New York’s hardest tables to book.