In New York, securing a dinner reservation has become increasingly challenging, with many food enthusiasts finding it nearly impossible to book a table at the city’s most sought-after restaurants. Over the past three years, the difficulty has escalated, leaving potential diners frustrated.
Joel Montaniel, CEO of the booking platform Sevenrooms, commented on the situation, saying, “There are some restaurants that people can’t get into.” He noted that even restaurant owners struggle to provide tips on how to secure a reservation.
The intensity of competition for dinner spots led the New York state legislature to vote last month on a ban against third-party booking sites like Appointment Trader, which had allowed users to resell reservations for exorbitant prices, sometimes exceeding $200—a practice reminiscent of ticket scalping for concerts and sports events.
Melissa Fleischut, the President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aiming to level the playing field for reservations and help restaurants avoid costly cancellations.
Nonetheless, despite these legislative efforts, the post-COVID landscape continues to see a surge in demand for trendy, upscale experiences that far exceed current availability. Travel advisor Jaclyn Sienna India observed, “Post-COVID, everything is booked up—every plane, every restaurant, every hotel.”
India, who has extensive experience in the luxury travel sector, operates Sienna Charles, a concierge service catering to ultra-wealthy clients. She has served high-profile individuals, including former President George W. Bush and singer Mariah Carey. India highlights that gaining access to exclusive dining experiences relies heavily on understanding customer preferences and cultivating relationships with restaurant owners.
“The focus has shifted away from fine dining; clients rarely seek tasting menus anymore,” she shared. “The trend now emphasizes dining experiences that are more about the social status of getting a reservation than the food itself.”
For those eager to secure a reservation at one of New York’s hardest-to-book restaurants, persistence and insight into current dining trends are key.