For those eager to enjoy a dining experience in New York, securing a reservation has become increasingly difficult. Over the past three years, what once was a challenging task has turned into a nearly unattainable goal for many food enthusiasts.
Joel Montaniel, the CEO of the booking platform Sevenrooms, recently shared insights with Bloomberg, noting that there are numerous restaurants that have become practically inaccessible. He mentioned that even restaurateurs, when asked for advice on booking a table, often admit they don’t have any tips to offer.
The competition for dinner reservations reached such a peak that last month, the New York state legislature passed a law prohibiting third-party booking sites like Appointment Trader, where users were reportedly reselling restaurant reservations for prices exceeding $200—an issue previously associated with concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, aiming to ease competition for reservations and shield restaurants from costly cancellations.
Despite these legislative efforts, the demand for unique, trendy, and luxurious experiences has remained high, outpacing availability. Travel advisor Jaclyn Sienna India observed that post-pandemic, every aspect of travel and dining seems fully booked. With 16 years of experience running Sienna Charles, a concierge service for affluent clients, she is well-versed in navigating this crowded landscape. Her clientele includes notable figures, but she emphasizes that accessing sought-after restaurants ultimately hinges on understanding client desires and establishing strong relationships with the restaurants.
India notes that there has been a noticeable shift away from traditional fine dining, with fewer clients interested in lengthy tasting menus. Instead, the focus has shifted towards trendy spots, where the experience is often more about social status and less about the food itself.
For those determined to attain their own dining achievements, Sienna Charles offers insights into which tables at New York restaurants are currently the most difficult to reserve.