Dining out in New York has become an increasingly difficult task, with securing a reservation at the city’s most sought-after restaurants reaching new levels of challenge. Over the past three years, what once was a tough endeavor has become near impossible for many dining enthusiasts.
Joel Montaniel, CEO of the reservation platform Sevenrooms, noted the severity of the situation, stating that even restaurant owners lack effective strategies to manage bookings. “There are some restaurants that people can’t get into,” he told Bloomberg, underscoring the competitiveness of the marketplace.
The New York state legislature recently responded to this growing issue by passing a bill to ban third-party booking platforms like Appointment Trader, which allowed users to resell their reserved spots for inflated prices, sometimes exceeding $200. This practice has drawn comparisons to ticket scalping commonly seen in the concert and sports arenas.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, arguing it would help decrease booking competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the trend of skyrocketing demand for trendy and luxurious dining experiences continues to overshadow their availability. Travel advisor Jaclyn Sienna India remarked on the situation, noting that post-pandemic, virtually every sector—including airlines, restaurants, and hotels—seems overwhelmed with bookings.
India, who has spent 16 years running Sienna Charles, a premium concierge and travel planning service for high-net-worth families, acknowledges that accessing exclusive dining spots often depends on understanding client preferences and establishing strong relationships with restaurant management.
She pointed out a pivotal shift in dining preferences, stating, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” Instead, the emphasis has shifted toward trendy venues, where the experience often centers around the allure of being seen rather than the cuisine itself.
For those eager to secure their own reservations at New York’s most coveted restaurants, persistence may be key. According to Sienna Charles, there are specific eateries that stand out as the hardest to book.