Dining out in New York has become increasingly challenging, with securing reservations at the city’s hottest spots now more difficult than ever. Over the past three years, the process has escalated from merely tough to nearly unattainable for many diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently remarked on this trend, stating that some restaurants have become nearly impossible to access. Despite efforts to seek advice from restaurant owners on how to snag a reservation, many admit they have no solutions to offer.
In response to the rising competition for table bookings, the New York state legislature recently voted to prohibit third-party reservation platforms like Appointment Trader, which allowed individuals to resell their reservation slots for hefty prices—up to $200—an issue reminiscent of ticket scalping in the entertainment sector.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a significant win for the hospitality sector. She noted it could help alleviate the competitive pressure for reservations and defend restaurants against costly last-minute cancellations.
Yet, despite these legal adjustments, the demand for trendy and exclusive dining experiences continues to outpace availability. Travel advisor Jaclyn Sienna India points out that in the post-COVID landscape, every aspect of leisure travel—from flights to hotel rooms—is fully booked, intensifying the challenge of securing dining reservations.
India, who has spent 16 years running Sienna Charles, a luxury concierge service for high-net-worth individuals, understands these dynamics intimately. Serving clients who exceed $100 million in wealth, her past clientele includes notable figures like George W. Bush and Mariah Carey.
Even with her impressive background, India highlights that gaining access to the most sought-after dining experiences revolves around a few key elements: recognizing client preferences and fostering relationships with restaurants capable of meeting those needs.
She observes a notable shift away from traditional fine dining; clients are increasingly interested in trendy, buzzworthy eateries where the experience is more about status than the food itself. According to her, it’s about the thrill of securing a reservation—a sort of bragging right.
For those eager to earn their own bragging rights and determined to navigate the reservation landscape, India has insights into which New York City restaurants are the most coveted tables to book.