In New York City, securing a restaurant reservation has become increasingly difficult, reaching new highs of frustration for food enthusiasts. Over the past three years, the challenge of obtaining a seat at the most fashionable dining spots has escalated, leaving many would-be diners feeling excluded.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted that some restaurants are simply inaccessible. In discussions with restaurateurs, they expressed their inability to provide tips on how to secure a reservation.
The situation has grown so dire that the New York state legislature recently voted to prohibit third-party booking sites like Appointment Trader, which were enabling users to sell restaurant reservations for $200 or more, a practice typically associated with concerts and sports 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, aimed at reducing reservation competition and safeguarding restaurants from costly cancellations.
Despite these legislative changes, the fundamental issue remains: the demand for unique and lavish experiences continues to exceed supply. Travel advisor Jaclyn Sienna India observed that post-COVID, every sector—flights, restaurants, hotels—seems fully booked.
India, who heads Sienna Charles, a luxury concierge and travel planning service catering to ultra-wealthy clients, has insights into securing reservations. Her clients include high-profile individuals with fortunes over $100 million. She points out that gaining access to the trendiest restaurants revolves around understanding client desires and nurturing connections with the establishments.
According to India, there has been a shift away from fine dining; clients now prefer trendy venues where the experience leans more towards social status than the meal itself. It’s less about the food and more about the “fear of missing out” and the prestige that comes with being able to say you dined there.
For those determined to secure a reservation and willing to persevere in their pursuit, Sienna Charles offers insight into the New York restaurants that are notoriously difficult to book.