For those seeking dining experiences in New York, securing a reservation has become increasingly challenging. Over the past three years, the task of landing a seat at the city’s most sought-after restaurants has escalated from difficult to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into. I’ve even talked to restaurateurs, and when asked for tips on securing a reservation, they admit, ‘I don’t have them.’”
The competition for dinner reservations has become so fierce that last month, the New York state legislature instituted a ban on third-party booking sites like Appointment Trader, which had allowed users to sell restaurant reservations for upwards of $200, a practice typically seen with concert tickets and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant triumph for the hospitality sector, claiming it would alleviate reservation competition and shield restaurants from costly last-minute cancellations.
Despite these legislative moves, the landscape remains challenging as the demand for exciting and upscale activities continues to surpass what is available. Travel advisor Jaclyn Sienna India noted, “Post-COVID, every plane is full, every restaurant is booked, and every hotel is at capacity. How do you navigate securing spots in restaurants, hotels, and luxury experiences that are already fully booked?”
With 16 years of experience running Sienna Charles, a travel planning service for the wealthy, India specializes in catering to families with fortunes exceeding $100 million, having worked with notable clients like George W. Bush and Mariah Carey.
Even with her impressive portfolio, India highlights that gaining access to trendy and popular dining venues hinges on understanding customer preferences and forging strong relationships with the right restaurants.
“People have really moved away from fine dining. Rarely do we have clients who want a long tasting menu,” she noted. “The shift in recent years has favored trendy spots where the focus is less on food and more on the experience and social status. It’s about the bragging rights of getting in.”
For those eager to claim their own bragging rights and willing to put in the effort to secure a reservation, stay tuned as Sienna Charles identifies which New York restaurant tables are the hardest to book.