Dining out in New York City has become increasingly challenging, as securing a reservation at the city’s most sought-after restaurants has reached new extremes. Over the past three years, the struggle to get a table has shifted from difficult to nearly impossible for many eager diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, highlighted the issue in a recent statement to Bloomberg, noting that many popular restaurants have become so inaccessible that even restaurateurs lack advice on how to obtain a reservation.
The situation escalated to the point where last month, the New York state legislature decided to prohibit third-party booking services, such as Appointment Trader, that allowed users to auction off restaurant reservations for exorbitant prices—similar to practices seen in the concert and sports industries.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, called the new legislation a significant win for the hospitality sector. She believes it will lessen competition for reservations and shield restaurants from costly cancellations.
Despite these legislative efforts, the reality remains that the demand for exciting dining experiences has significantly outpaced their availability. According to travel advisor Jaclyn Sienna India, the post-COVID landscape has resulted in fully booked flights, restaurants, and hotels. She questions how to accommodate guests seeking experiences in an environment overwhelmed with reservations.
India, who has spent 16 years running Sienna Charles—a concierge and travel planning service catering to the ultra-wealthy—understands the intricacies of securing hard-to-get reservations. Her clients, often families with fortunes exceeding $100 million, have included notable figures like George W. Bush and Mariah Carey.
Even with her impressive background, India stresses that accessing popular dining spots is fundamentally about two key elements: discerning what clients seek and cultivating relationships with the restaurants that can provide those experiences.
She notes a clear shift in dining preferences over the past three years, with many clients moving away from traditional fine dining in favor of trendy venues that emphasize social status over culinary excellence. For many, it’s less about the food and more about the status that comes with being able to say they got a reservation.
For those determined to secure their own coveted reservations, Sienna Charles offers insights on which New York eateries are the most challenging to book.