Securing a reservation at New York’s most sought-after restaurants has become increasingly challenging, reflecting a trend that has escalated significantly over the past three years. For food enthusiasts, accessing these trendy dining spots has shifted from being difficult to essentially unattainable.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs, whom he has consulted, have admitted they lack effective strategies for securing a reservation.
The competitiveness for dinner spots prompted the New York state legislature last month to pass a ban on third-party booking platforms like Appointment Trader, which allowed users to resell their reservations for exorbitant prices, sometimes reaching $200 or more. This practice was reminiscent of scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislative move as a significant win for the restaurant industry, aimed at reducing reservation competition and protecting businesses from costly cancellations.
Despite these changes, the growing demand for exclusive and stylish dining experiences continues to exceed availability in the post-pandemic landscape. Travel advisor Jaclyn Sienna India noted, “Post-COVID, I’m sure you’ve noticed that everything is booked up. Every plane is full, every restaurant is full, every hotel is full.” She emphasized the challenge of navigating reservations amidst this high demand.
India, who runs Sienna Charles, a concierge and travel planning service catering to clients with over $100 million in assets, highlighted that even with her extensive experience—serving high-profile clients including George W. Bush and Mariah Carey—gaining access to popular venues hinges on understanding customer preferences and fostering relationships with the restaurants.
She pointed out a notable shift in clientele preferences, stating, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” The focus has shifted towards trendy establishments, with diners more interested in the experience and the social prestige of dining out than the culinary offerings themselves.
For those eager to secure a table at some of New York’s hardest-to-get restaurants, persistence and understanding the dynamic landscape of the dining scene are essential.