Securing a reservation at New York’s hottest restaurants has become increasingly difficult, with many diners finding it nearly impossible to snag a table at popular establishments. Over the past three years, what was once a challenging task has turned into a nearly unattainable goal for countless food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted the frustration among diners recently in an interview with Bloomberg. “There are some restaurants that people can’t get into,” he remarked, adding that even restaurateurs have been unable to provide tips on how to secure these coveted reservations.
The competition for dinner reservations has intensified to the point that last month, the New York state legislature passed a law prohibiting third-party booking sites like Appointment Trader, where individuals were charging $200 or more for restaurant reservations. This practice had become akin to ticket scalping, typically seen in the world of concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, called the legislation a “major victory for the hospitality industry,” emphasizing that it would lessen reservation competition and shield restaurants from costly cancellations.
Despite the recent regulatory changes, the struggle for access to trendy dining experiences persists. Travel advisor Jaclyn Sienna India highlighted the post-COVID reality where demand for restaurants, hotels, and other luxury services consistently exceeds availability. “Everything is booked up,” she stated.
India, who has spent 16 years running Sienna Charles, a luxury concierge and travel planning service, understands the challenges better than most. She typically caters to ultra-wealthy clients, including former President George W. Bush and singer Mariah Carey. Despite her high-profile clientele, she notes that gaining access to popular restaurants hinges on two primary factors: recognizing customer preferences and fostering relationships with restaurants.
She pointed out a noticeable shift in dining tastes: “People have really moved away from fine dining; we rarely have a client that wants to sit through a tasting menu.” Instead, the focus has shifted to trendy venues, where the dining experience is less about the food and more about the social prestige of being able to boast about snagging a reservation.
For those determined to claim a reservation and enjoy the coveted status that comes with it, insights from Sienna Charles could point the way to the toughest tables to secure in New York City.