Diners in New York are facing unprecedented challenges in securing restaurant reservations, particularly at the city’s most popular establishments. In recent years, the struggle to snag a seat has escalated from difficult to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted the extent of the issue in a recent conversation with Bloomberg. “There are some restaurants that people can’t get into,” he said, adding that even restaurateurs lack strategies to navigate the reservation landscape.
The situation has become so intense that last month, New York state legislators moved to prohibit third-party booking platforms such as Appointment Trader, where users were reselling restaurant reservations for upwards of $200, a practice typically associated with concerts and major events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a “major victory for the hospitality industry,” asserting that it would lessen competition for reservations and shield restaurants from costly no-shows.
Despite these regulatory efforts, the reality remains that the demand for unique and upscale dining experiences continues to surpass available seating. Travel advisor Jaclyn Sienna India commented, “Post-COVID, everything is booked up. Every plane is full, every restaurant is full, every hotel is full. So how do you navigate getting people into places that are already at capacity?”
With 16 years of experience managing a concierge and travel planning service for affluent clients, including notable figures like George W. Bush and Mariah Carey, India possesses unique insights into the reservation game. She emphasized that gaining access to sought-after restaurants hinges on understanding what customers desire and fostering relationships with culinary establishments.
“People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu,” India explained. “The shift in the last three years has been toward trendy restaurants, where the spotlight is less on food and more on the experience and social clout of dining there. It’s about the ‘fear of missing out’ and having bragging rights.”
For those eager to attain their own bragging rights and willing to persist in the fight for reservations, Sienna Charles has compiled a list of New York’s most difficult tables to secure.