Securing a dining reservation in New York has become increasingly difficult, reaching new levels of competition. Over the past three years, the challenge of booking a table at the city’s most sought-after eateries has escalated, leaving many food enthusiasts frustrated.
Joel Montaniel, CEO of the reservations platform Sevenrooms, emphasized this trend, stating, “There are some restaurants that people can’t get into.” He mentioned that restaurateurs have admitted they lack strategies to help diners secure reservations.
The situation has prompted legislative action; last month, the New York state legislature passed a ban on third-party booking sites like Appointment Trader, which allowed users to sell their reservations for exorbitant prices, sometimes up to $200. This practice was likened to ticket scalping for concerts and sports events. Melissa Fleischut, president and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, noting that it would decrease reservation competition and help safeguard restaurants from costly cancellations.
Despite these changes, the growing demand for trendy and upscale dining experiences remains unmatched. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, I’m sure you’ve noticed that everything is booked up… every restaurant is full,” highlighting the challenges of accessing popular venues.
With 16 years of experience operating Sienna Charles, a luxury travel and concierge service catering to ultra-high-net-worth clients, India knows how to navigate the competitive reservations landscape. Her clientele includes high-profile individuals, yet she stresses that gaining access to exclusive restaurants hinges on understanding what guests seek and developing strong connections with those establishments.
India observed a shift away from traditional fine dining, stating that clients rarely ask for tasting menus anymore. Instead, there’s a growing focus on trendy spots that cater to a different kind of experience, often driven by the desire for social status rather than culinary excellence. “It’s never about food; it’s sort of about FOMO,” she noted, emphasizing the importance of being able to say you dined at the hottest spots.
For those eager to secure a reservation at New York’s hardest-to-book restaurants, persistence is key.