Dining in New York has become increasingly difficult, with securing reservations at the city’s most coveted restaurants now harder than ever. Over the past three years, what used to be a challenge has evolved into a nearly unattainable feat for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently noted that some restaurants are completely inaccessible. In conversations with restaurateurs who participated in panel discussions, he found that even they were at a loss for tips on how to secure a spot.
The situation has escalated to the point where New York state lawmakers recently voted to ban third-party booking sites like Appointment Trader, where users were reselling their reservation slots for prices exceeding $200, a practice similar to ticket scalping for concerts and sports events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, characterized this new legislation as a significant win for the hospitality sector. She emphasized that it would help level the playing field for reservations and protect restaurants from costly cancellations.
Despite these proactive measures, the persistent challenge remains: the demand for unique and luxurious experiences continues to outpace their availability. Travel advisor Jaclyn Sienna India remarked that post-COVID, everything from planes to hotels and restaurants seems to be fully booked.
India, who runs Sienna Charles, a concierge and travel service for high-net-worth clients, has had notable figures like George W. Bush and Mariah Carey among her clientele over her 16 years in the business. She understands the intricate dance of acquiring reservations at popular eateries, stressing that it hinges on recognizing client needs and fostering connections with the restaurants.
She observed a shift in diner preferences, noting a move away from traditional fine dining. “Clients rarely want a full tasting menu anymore,” she said. Instead, the trend leans towards trendy establishments where the experience often matters more than the food itself. It’s less about the culinary offerings and more about the status of being able to say one got in.
For those determined to secure their own brag-worthy reservations, a look at the most elusive restaurant tables in New York, as identified by Sienna Charles, is on the horizon.