Securing a reservation at New York’s most sought-after restaurants has become increasingly difficult, reaching new heights in the past three years. For many food enthusiasts, the challenge of snagging a table at the city’s trendiest venues has escalated from tough to nearly impossible.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, noting that certain restaurants have become completely inaccessible. He revealed that even restaurant owners, when asked for tips on securing a reservation, admitted they had no solutions.
The competitive nature of dinner reservations prompted the New York state legislature to take action last month, passing a law to prohibit third-party booking sites like Appointment Trader, which allowed users to resell their restaurant slots for high prices, sometimes above $200. This phenomenon was previously seen primarily in the world of concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aimed at minimizing reservation competition and shielding restaurants from costly cancellations.
Despite these legislative efforts, demand for unique and luxurious dining experiences continues to outpace supply. Travel advisor Jaclyn Sienna India highlighted that the post-COVID landscape has made it challenging to secure bookings in restaurants, hotels, and other experiences, with all avenues often fully booked.
India, who has spent 16 years managing a concierge service for ultra-wealthy clients, emphasized that even her elite clientele, which has included notable figures such as George W. Bush and Mariah Carey, finds it challenging to access popular dining spots. She noted that success in this endeavor involves understanding customer desires and fostering strong relationships with restaurant establishments.
She observed a shift in dining preferences, stating, “People have really moved away from fine dining, and we very rarely have a client that wants to sit through a tasting menu.” Instead, the trend has leaned toward trendy restaurants where the experience is often more about social status and less about the food itself.
For those eager to claim their own bragging rights in securing a reservation, Sienna Charles has insights on which New York restaurants are particularly difficult to book.