For those eager to experience dining in New York, securing a reservation has become increasingly challenging. Over the past three years, gaining access to the city’s most popular restaurants has transitioned from difficult to nearly impossible for many aspiring food lovers.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that restaurateurs he has spoken with have admitted they lack solutions for overcoming these challenges.
Last month, the New York state legislature took action on this growing issue by voting to prohibit third-party booking sites such as Appointment Trader, where users were reselling reservation slots for prices exceeding $200, similar to practices once seen with concert and sports tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, lauded the legislation as a significant win for the hospitality sector, suggesting it will lessen competition for reservations and protect restaurants from costly cancellations.
Despite these legislative efforts, the reality remains that demand for unique, trendy, and luxurious experiences continues to outpace availability. Travel advisor Jaclyn Sienna India remarked on this trend, saying, “Post-COVID, everything is booked up—every plane is full, every restaurant is full, every hotel is full.”
India, who runs Sienna Charles—a concierge service catering to affluent clients—has extensive experience in securing hard-to-get reservations, having worked with high-profile figures like former President George W. Bush and singer Mariah Carey. She emphasizes that access to popular dining spots hinges on understanding customer desires and fostering relationships with restaurants.
She noted a shift in preference among clientele, stating, “People have really moved away from fine dining. We very rarely have a client that wants to sit through a tasting menu.” She explained that more individuals are drawn to popular restaurants where the emphasis is less on food and more on the experience, often driven by the fear of missing out (FOMO) and the prestige of being able to say they dined there.
For those determined to navigate the influx of reservation-seekers, Sienna Charles offers insights on which New York restaurant tables are currently the toughest to secure.