Securing a reservation at New York’s popular restaurants has become increasingly difficult, reaching an all-time high in competition. Over the past three years, many food enthusiasts have found it harder than ever to snag a seat at the city’s trendiest dining spots.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared his observations with Bloomberg, noting that some restaurants are completely inaccessible. Restaurateurs himself admitted to lacking strategies for securing reservations.
The situation has become so intense that last month, the New York state legislature enacted a ban on third-party booking platforms like Appointment Trader, which allowed people to sell their reservations for high prices, often exceeding $200. This practice has drawn parallels to ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a significant win for the restaurant industry, aiming to lessen reservation competition and protect establishments from costly cancellations.
Despite these legislative changes, the challenge of securing reservations persists, as the demand for trendy and upscale experiences continues to surpass availability. Travel advisor Jaclyn Sienna India highlighted the post-COVID book-up trend, noting that every plane, restaurant, and hotel seems fully booked.
India has significant expertise in navigating the luxury dining landscape, having operated her concierge and travel planning service, Sienna Charles, for 16 years. Her clientele includes ultra-wealthy families and even high-profile individuals such as George W. Bush and Mariah Carey.
India stressed that gaining access to the most sought-after dining experiences relies on understanding customer preferences and fostering relationships with restaurants. She pointed out a notable shift away from traditional fine dining over the last three years, with clients increasingly gravitating towards trendy spots. She remarked that dining has shifted to experiences driven by the fear of missing out (FOMO) and the social validation of gaining access.
For those eager to secure their own reservations at New York’s top restaurants, her insights on the hardest tables to book may prove invaluable.