In New York City, securing a reservation at popular restaurants has become increasingly difficult over the past three years. What was once a challenging endeavor has transformed into a nearly impossible task for many diners eager to experience the city’s culinary scene.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into. I’ve even had discussions with restaurateurs who have participated in panels, and when asked for tips on how to secure a reservation, they admit they don’t have any.”
The competition for dining spots intensified so much that in the prior month, the New York state legislature enacted a ban against third-party booking sites like Appointment Trader, where patrons were reselling restaurant reservations for up to $200, a practice previously seen with concert and sports event tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a “major victory for the hospitality industry.” She noted it would lessen the competitive reservation landscape and protect restaurants from costly cancellations.
Nevertheless, the ongoing trend indicates that the demand for exclusive dining experiences continues to exceed available options. Travel advisor Jaclyn Sienna India observed, “Post-COVID, everything is booked up—every flight, every restaurant, every hotel.” India, who leads a concierge and travel planning service for affluent clients, emphasizes the importance of understanding clients’ desires and nurturing relationships with desired restaurants.
“The focus has shifted considerably,” she noted. “People are no longer as interested in fine dining experiences. Nowadays, clients rarely want tasting menus. It’s more about trendy places where the experience centers on the atmosphere rather than just the food. It’s about FOMO—fear of missing out—rather than the meal itself.”
For those determined to secure a reservation at one of the city’s top culinary hotspots and willing to persist in the pursuit, Sienna Charles offers insights into the hardest tables to book in New York.