For those seeking to enjoy dining experiences in New York, securing a reservation has become increasingly challenging. In recent years, the process of obtaining a seat at the city’s most popular restaurants has shifted from difficult to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the reservation platform Sevenrooms, remarked to Bloomberg, “There are some restaurants that people can’t get into.” He noted that even when restaurateurs are asked for advice on how to obtain a table, they often say they have none.
The competition for dinner reservations reached such a level that in the previous month, New York’s state legislature decided to prohibit third-party booking services like Appointment Trader, where users were reselling restaurant reservations for exorbitant prices, echoing the ticket scalping culture typically associated with concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, called the legislation a “major victory for the hospitality industry,” emphasizing its potential to lessen reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the reality remains that the demand for exciting, trendy, and luxurious experiences continues to exceed their availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, you’ve probably noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She poses the challenge of securing access to restaurants, hotels, and other experiences that are largely reserved.
With over 16 years of experience running a concierge and travel planning service for the affluent, India is well-versed in navigating these challenges. She primarily serves clients with fortunes exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
Despite her extensive client list, she stresses that gaining access to popular dining spots relies on understanding client preferences and cultivating relationships with restaurants. “People have really moved away from fine dining; we hardly have a client wanting a tasting menu,” she explained. “Over the last three years, there’s been a shift towards trendy spots, where the focus often isn’t just on food but on experiences that create a sense of FOMO—fear of missing out—and serve as a bragging right.”
For those interested in trying to secure a reservation at some of the toughest New York restaurants, Sienna Charles has insights on which tables are currently the most coveted.