Securing a dining reservation in New York has become increasingly challenging, reaching levels that many food enthusiasts find nearly impossible to navigate. Over the past three years, the process of obtaining a seat at the city’s most popular restaurants has transformed into a significant hurdle for many.
Joel Montaniel, CEO of the booking platform Sevenrooms, highlighted the issue in a recent interview, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs themselves struggle to provide advice on how to secure a reservation.
In response to the growing competition, the New York state legislature passed a measure last month to prohibit third-party booking services like Appointment Trader. These platforms have become notorious for allowing users to resell restaurant reservations for exorbitant prices, sometimes reaching $200, mirroring practices usually seen at concert and sporting event ticket sales.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, lauded the new legislation as a “major victory for the hospitality industry.” She believes it will help decrease competition for reservations and protect restaurants from costly cancellations.
Despite these legislative efforts, demand for trendy and luxurious dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India noted the widespread trend of full bookings for planes, restaurants, and hotels, emphasizing the challenge it poses for those seeking exclusive experiences.
India has extensive expertise in this area, having operated Sienna Charles, a concierge and travel service for affluent clients, for 16 years. She has served high-profile clients, including former President George W. Bush and singer Mariah Carey. She attributes the ability to secure reservations to understanding client desires and nurturing relationships with restaurants.
She observed a notable shift in dining preferences over the past few years: “People have really moved away from fine dining, we very rarely have a client that wants to sit through a tasting menu.” Instead, the focus is now on trendy restaurants, where the emphasis is less on food and more on the social cachet of being able to say one dined there.
For those determined to achieve their own dining bragging rights and willing to persist in their reservation efforts, Sienna Charles provides insights into which New York restaurants are the most difficult to book.