Securing a table at New York’s hottest restaurants has become increasingly difficult, reaching new levels of challenge over the past three years. For many food enthusiasts, obtaining a reservation at the city’s most sought-after dining spots has transitioned from a tough task to an almost unattainable goal.
Joel Montaniel, CEO of the reservations platform Sevenrooms, noted in a conversation with Bloomberg that some restaurants in the city are simply impossible to get into. He shared that even restaurateurs involved in discussions about reservation strategies admit to lacking solutions.
The competitive landscape for restaurant reservations took a significant turn last month when the New York state legislature approved a ban on third-party booking sites like Appointment Trader, which allowed users to sell their restaurant reservations for $200 or more, a practice typically associated with concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a “major victory for the hospitality industry,” believing it will lessen the competition for reservations and help protect restaurants from costly cancellations.
Despite these legal changes, the demand for unique and trendy dining experiences continues to surpass availability in recent years. Travel advisor Jaclyn Sienna India remarked on the pervasive trend, stating, “Post-COVID, everything is booked up—planes, restaurants, hotels.” India, who has spent 16 years running Sienna Charles, a concierge service for wealthy families, understands the intricate dynamics of securing restaurant reservations.
India stressed that successfully accessing exclusive dining experiences hinges on knowing client preferences and fostering relationships with restaurant owners. She observed a notable shift away from traditional fine dining, with clients less inclined to opt for lengthy tasting menus. Instead, the current trend leans toward trendy restaurants where the experience is more about the social aspect and the prestige of being able to say one got a reservation.
For those eager to claim a reservation at one of New York’s hardest-to-get tables, persistence and a strategic approach are essential.