Dining out in New York has become more challenging than ever, as securing a reservation at the city’s hottest restaurants has reached all-time highs in difficulty. Over the last three years, the struggle to land a table has escalated from a tough task to a seemingly impossible feat for many diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He added that even restaurant owners, when asked for tips on securing tables, admitted they had none.
The competitive landscape of dinner reservations prompted the New York state legislature to take action last month by voting to ban third-party booking sites like Appointment Trader, which allowed users to sell their restaurant reservations for exorbitant prices, reminiscent of practices seen in the concert and sports industries.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aiming to reduce reservation competition and protect restaurants from costly no-shows.
Despite these legislative efforts, the ongoing trend reveals that the demand for exciting and trendy experiences consistently exceeds available options. Travel advisor Jaclyn Sienna India remarked on the post-COVID landscape, observing, “Every plane is full, every restaurant is full, every hotel is full,” highlighting the challenges of navigating reservations amidst such high volume.
With over 16 years of experience running Sienna Charles, a concierge and travel planning service for wealthy clients, India understands the intricacies of securing access to desired venues. Her clientele includes high-profile figures, yet she notes that successful access is built on understanding customer preferences and fostering relationships with restaurants.
India pointed out a notable shift in dining preferences, stating, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” She emphasized that today’s diners are often more interested in the experience itself—driven more by the fear of missing out (FOMO) rather than the food.
For those eager to secure their own bragging rights and willing to persevere for a reservation, the article reveals which New York restaurants are considered the most difficult to access, according to Sienna Charles.