Securing a reservation at New York’s most sought-after restaurants is increasingly proving to be a formidable challenge. Over the past three years, what was once a difficult task has now become nearly impossible for many eager diners.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared with Bloomberg that some eateries are so popular, patrons can struggle to gain access. He remarked, “I’ve spoken with restaurateurs about tips for getting in, and they admit they have none to offer.”
The competition for dinner bookings has escalated to the point that the New York state legislature recently moved to prohibit third-party booking sites like Appointment Trader, where users were reselling reservations for up to $200—practices that were once associated only with high-demand concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant triumph for the hospitality sector. It aims to lessen reservation competition and shield restaurants from costly no-shows.
Despite these new regulations, the demand for trendy and luxurious experiences continues to outweigh availability. Travel advisor Jaclyn Sienna India noted the post-COVID landscape, stating, “Everything is booked up. Every plane, every restaurant, every hotel is full.” She posed the challenge of finding spaces in a market that is increasingly saturated.
With over 16 years of experience running Sienna Charles, a travel concierge service for affluent clients, India understands the intricacies of securing reservations. Her clientele includes high-profile individuals, yet she emphasizes that gaining access to desirable dining spots revolves around understanding customer needs and establishing strong connections with restaurants.
She observed, “People are moving away from fine dining—clients rarely seek tasting menus anymore. The trends have shifted toward fashionable restaurants where the experience is often about social currency rather than just the food.”
For those determined to secure a coveted reservation in New York, Sienna Charles outlines which restaurant tables are currently the most elusive.