Securing a dining reservation in New York has become increasingly difficult, with many popular restaurants now seemingly unattainable for food enthusiasts. Over the past three years, the process of obtaining a table at the city’s hottest eateries has evolved from merely challenging to nearly impossible for many diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights into this phenomenon. He noted, “There are some restaurants that people can’t get into.” Even restaurateurs, when asked for tips on securing reservations, have reportedly admitted they lack effective solutions.
In response to the intensifying reservation competition, the New York state legislature recently passed a ban on third-party booking platforms like Appointment Trader, which allowed users to sell restaurant reservations for exorbitant prices, sometimes reaching $200 or more – a practice more commonly associated with concert tickets and major events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, arguing that it would lessen the competition for bookings and safeguard restaurants from costly cancellations.
Despite these regulatory changes, the appetite for trendy and high-end dining experiences continues to exceed their supply. Travel advisor Jaclyn Sienna India noted the growing challenge of securing reservations, stating, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
India, who has spent 16 years managing Sienna Charles, a high-end concierge and travel planning service, understands the intricacies of obtaining exclusive reservations. Her clientele, which includes individuals with fortunes exceeding $100 million, has included notable figures like George W. Bush and Mariah Carey.
Notably, India pointed out that the current dining trend is shifting away from traditional fine dining, with clients increasingly favoring trendy establishments that emphasize experience over gourmet cuisine. “People have really moved away from fine dining… the entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food,” she explained. It has become less about the meal and more about the prestige of being able to claim a reservation at a sought-after venue.
For those determined to secure a reservation at one of New York’s hardest-to-book restaurants, persistence and an understanding of what these establishments seek in patrons may be key to success.