Dining out in New York has become increasingly difficult, as securing a reservation at the city’s most sought-after restaurants has reached unprecedented challenges. Over the past three years, would-be food enthusiasts have found the task of obtaining a seat at trendy dining locations to be nearly impossible.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently commented on this trend, stating that even restaurateurs he has spoken to cannot provide tips for securing a spot. This competitive climate led the New York state legislature to take action last month, voting to ban third-party booking platforms like Appointment Trader, where users were reselling restaurant reservations for upwards of $200, akin to practices typically seen for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, heralded the new legislation as a significant win for the hospitality sector, aimed at reducing reservation competition and protecting restaurants from costly cancellations.
Nonetheless, even with these policy changes, the demand for unique dining experiences remains high, often outweighing availability. Travel advisor Jaclyn Sienna India noted the sizeable impact of the post-COVID surge, stating that every sector, from flights to fine dining, is seeing full bookings.
India, the founder of Sienna Charles—a concierge service for high-net-worth clients—revealed her insights into securing reservations. While her clientele generally consists of families with wealth exceeding $100 million, her experience has shown that dining trends have shifted. Clients are increasingly interested in trendy spots rather than traditional fine dining experiences, with a focus on the social prestige associated with getting into exclusive venues.
She suggests that understanding customer desires and building relationships with restaurants is key to navigating this challenging landscape. As consumers prioritize their social currency, the allure of getting a reservation at a hot spot often outweighs the emphasis on food quality.
For those determined to secure their own bragging rights, Sienna Charles has insights on some of the hardest-to-get restaurant tables in New York.