Dining out in New York has become increasingly challenging, with securing reservations at the city’s hottest restaurants now more difficult than ever. Over the past three years, the process of obtaining a table has shifted from tricky to nearly impossible for many diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared the struggles faced by restaurateurs, indicating that some popular dining spots are simply inaccessible. “I’ve even talked to restaurateurs, we’ve hosted them on panels and asked them for tips to get in, and they say, ‘I don’t have them,’” he noted.
In response to the heightened competition for dinner reservations, the New York state legislature took action last month by voting to prohibit third-party booking sites such as Appointment Trader, where users were reselling their reservation slots for exorbitant prices, akin to the markets for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a significant triumph for the hospitality sector, aimed at reducing reservation competition and protecting establishments from costly cancellations.
Despite this legislative step, the underlying issue remains: demand for unique, trendy, and upscale dining experiences continues to exceed availability. Travel advisor Jaclyn Sienna India observed, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
Having spent 16 years running Sienna Charles, a concierge service catering to ultra-wealthy clients, India is well-acquainted with the challenges of securing reservations at sought-after venues. Her clientele often consists of families with substantial incomes, and her experience includes interactions with notable figures like George W. Bush and Mariah Carey.
India points out that gaining access to high-demand restaurants relies on understanding customer preferences and fostering connections with restaurant staff. She notes that dining trends have shifted, explaining, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu. The entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food.”
For those eager to secure their own coveted reservations, the article will highlight some of New York’s most difficult restaurants to book, as identified by Sienna Charles.