Securing a reservation at restaurants in New York City has become increasingly challenging, reaching an all-time high in difficulty over the past three years. Many eager diners are finding it nearly impossible to snag a seat at the hottest eateries.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights on the escalating challenges in making reservations, stating, “There are some restaurants that people can’t get into.” He added that even restaurateurs themselves do not have effective tips to share on how to overcome these obstacles.
The competition for dinner spots has prompted the New York state legislature to take action, recently voting to prohibit third-party booking sites like Appointment Trader, where users were reselling reservations for hefty sums, sometimes reaching $200 or more, a practice previously associated with events like concerts and sports games.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, which aims to lessen competition for reservations and protect restaurants from costly cancellations.
Despite these legislative efforts, the landscape remains intense as the demand for vibrant and upscale dining experiences continues to exceed availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, I’m sure you’ve noticed that everything is booked up… every restaurant is full, every hotel is full.”
With 16 years of experience running Sienna Charles, a concierge service catering to extremely affluent clients, India provides valuable insights into securing reservations. Her clientele includes high-profile figures, and she emphasizes the importance of understanding customers’ preferences and cultivating relationships with restaurants.
She observed a significant shift in dining preferences, stating, “People have really moved away from fine dining; we rarely have a client that wants to sit through a tasting menu.” Instead, she noted the trend toward trendy eateries where the experience is often about the social aspect—”it’s about FOMO, about saying that you got in, it’s a bragging right.”
For those undeterred by the challenges and seeking to secure a coveted reservation, a list of New York’s hardest-to-book restaurant tables, as identified by Sienna Charles, awaits for further exploration.