Securing a dining reservation in New York has become increasingly difficult, with many food enthusiasts finding it nearly impossible to snag a seat at the city’s most sought-after eateries over the past three years.
Joel Montaniel, the CEO of the reservations platform Sevenrooms, noted the growing challenges, stating, “There are some restaurants that people can’t get into.” Even restaurateurs, when asked for tips on getting reservations, admitted they did not have solutions.
The competitive nature of dinner reservations led the New York state legislature to pass a bill banning third-party booking sites like Appointment Trader, where users were reportedly reselling restaurant reservations for prices reaching $200, resembling practices typically associated with concert and sporting event tickets.
Melissa Fleischut, the President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector that would mitigate reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, demand for exciting dining experiences has consistently outpaced availability. Travel advisor Jaclyn Sienna India observed, “Post-COVID, everything is booked—every plane, every restaurant, every hotel.” With her extensive experience running a luxury concierge service for elite clients, she understands the intricacies of securing access to exclusive venues.
India elaborated that gaining access to popular restaurants involves two crucial elements: comprehending client desires and fostering relationships with establishments that can meet those needs. She pointed out that the trend has shifted from traditional fine dining toward more trendy venues, emphasizing the social aspect of dining. “It’s about FOMO. It’s about saying that you got in; it’s a bragging right,” she said.
For those eager to experience the thrill of a hard-to-get reservation in New York, persistence and strategy are essential, and Sienna Charles offers insight into which restaurants are currently the most elusive.