Dining out in New York has become increasingly challenging, with securing a reservation at the city’s most sought-after restaurants becoming nearly impossible for many food enthusiasts. Over the past three years, getting a seat at trendy dining spots has escalated from merely difficult to seemingly unattainable.
Joel Montaniel, CEO of the reservation platform Sevenrooms, noted in a recent Bloomberg interview, “There are some restaurants that people can’t get into.” He highlighted discussions with restaurateurs who often admit they have no tips to offer for securing a table.
The competitive landscape for dinner reservations has prompted the New York state legislature to take action, voting last month to prohibit third-party booking platforms like Appointment Trader, where reservation slots were being resold for prices upwards of $200, a practice previously associated with concert and sports event tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a substantial win for the hospitality sector, stating it would help lessen reservation competition and protect restaurants from costly no-shows.
Despite this legislative progress, the high demand for exciting and luxurious experiences has outpaced availability. Travel advisor Jaclyn Sienna India remarked on the current landscape: “Post-COVID, everything is booked up—every plane, every restaurant, every hotel.”
As the head of Sienna Charles, a concierge and travel planning service catering to ultra-wealthy clients, India has a wealth of experience in navigating the reservation landscape. With clients like George W. Bush and Mariah Carey, she emphasizes that gaining access to exclusive restaurants hinges on understanding clients’ desires and forging relationships with the dining establishments.
“People have really moved away from fine dining; we rarely have a client interested in a tasting menu,” India explained. “The trend has shifted toward trendy spots where the experience is more about the thrill of being there, the FOMO, rather than the food itself.”
For those willing to persist in their pursuit of exclusive dining experiences, Sienna Charles offers insights into which New York restaurant tables are currently the most elusive.