Dining out in New York has become increasingly challenging, with securing reservations at the city’s most sought-after restaurants reaching new levels of difficulty. Over the past three years, many food enthusiasts have found it nearly impossible to snag a table at popular eateries.
Joel Montaniel, CEO of the reservations platform Sevenrooms, highlighted this trend in a recent discussion with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs he has spoken with are at a loss for tips on how to secure these hard-to-get reservations.
The competition for dinner reservations escalated to the point that last month, the New York state legislature passed a ban on third-party booking platforms like Appointment Trader, which allowed users to resell restaurant reservations for exorbitant prices, sometimes over $200, similar to the practices seen in the concert and sports ticket sales.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, praised the legislation as a significant triumph for the hospitality sector, aiming to lessen reservation competition and protect restaurants from costly no-shows.
Despite these regulatory changes, the demand for unique and trendy dining experiences still far surpasses their availability. Jaclyn Sienna India, a travel advisor with over 16 years of experience running Sienna Charles—a concierge and travel planning service for wealthy clients—observed the repercussions of the post-pandemic landscape. “Post-COVID, everything is booked up—every plane, every restaurant, every hotel,” she stated, questioning how to navigate the crowded market for top dining spots and experiences.
India entertains high-net-worth clients, including notable figures. She advises that successfully accessing exclusive restaurants hinges on two key elements: grasping customer preferences and nurturing connections with restaurants that can meet those demands.
She explained a noticeable shift in customer appetite, stating, “People have really moved away from fine dining. We very rarely have a client that wants to sit through a tasting menu.” Instead, she noted a trend towards trendy eateries where the emphasis isn’t always on the cuisine itself but rather on the experience and the privilege of saying one dined there—creating a sense of FOMO (fear of missing out) among patrons.
For those determined to secure their own coveted reservations and earn those bragging rights, India suggests staying persistent and informed about which New York restaurants are the most difficult to access.