Dining out in New York has become an increasingly challenging endeavor, with securing a reservation at the city’s most popular restaurants now more difficult than ever. Over the past three years, the process has shifted from being simply difficult to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently commented on this issue, stating that many restaurateurs have no solutions to offer for the reservation struggles. “I’ve spoken to restaurant owners and even they admit that they don’t have tips on how to get in,” he noted.
The competition for dinner reservations has intensified so much that last month, the New York state legislature passed legislation to ban third-party booking sites like Appointment Trader. These platforms allowed users to resell restaurant reservations for exorbitant prices, sometimes exceeding $200, a practice that drew comparisons to ticket scalping for concerts and sporting events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant victory for the hospitality sector. She believes it will help reduce competition for reservations and shield restaurants from costly cancellations.
Despite these legislative efforts, the demand for trendy and luxury dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India remarked on the post-COVID landscape, observing that everything from flights to hotels is frequently at capacity. “Navigating how to get people into restaurants and other experiences that are fully booked can be quite challenging,” she explained.
India, who has spent 16 years leading Sienna Charles, a high-end concierge and travel planning service, has experience catering to families with wealth exceeding $100 million. Her past clients include well-known figures such as George W. Bush and Mariah Carey.
She emphasized that successfully gaining access to sought-after locations ultimately hinges on understanding client desires and fostering relationships with restaurant owners. “There’s been a notable shift away from fine dining; most clients are not interested in lengthy tasting menus anymore. Instead, the trend leans towards fashionable spots where the experience often transcends the food itself. It’s more about the bragging rights that come with gaining a reservation,” India said.
For those aiming to secure their own bragging rights and are prepared to persevere in the quest for difficult reservations, Sienna Charles outlines the New York restaurants that are currently among the hardest to access.