Securing a reservation at New York City’s hottest restaurants has never been more challenging. Over the past three years, the process has evolved from difficult to nearly impossible for many eager diners.
Joel Montaniel, CEO of the bookings platform Sevenrooms, recently shared insights on the issue, highlighting that some restaurants have become so exclusive that even industry insiders struggle to gain access. “I’ve talked to restaurateurs and asked them for tips to get in, and they say, ‘I don’t have them,’” he noted.
The situation has become so dire that last month, the New York state legislature passed a law prohibiting third-party booking sites like Appointment Trader, which allowed users to resell restaurant reservations for upwards of $200, a practice typically seen in the concert and sports world.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector. She emphasized that it would lessen competition for reservations and shield restaurants from costly cancellations.
Despite these legislative efforts, demand for trendy and luxurious dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India pointed out the widespread challenge of securing bookings post-COVID, stating, “Every plane is full, every restaurant is full, every hotel is full.”
India has spent 16 years managing Sienna Charles, a concierge and travel planning service that caters to wealthy families with substantial incomes, including high-profile clients like George W. Bush and Mariah Carey. She explained that securing reservations at sought-after restaurants hinges on two key factors: understanding client preferences and fostering relationships with the restaurants.
She noted that more people are moving away from traditional fine dining experiences. “People have really moved away from fine dining; we rarely have a client that wants to sit through a tasting menu,” India said. “In the last three years, the focus has shifted toward trendy venues, where the appeal often lies more in the experience than the food itself.”
For those determined to secure exclusive dining experiences in New York, persistence is key. The article continues to profile which restaurants are the hardest to book, as identified by Sienna Charles.