In New York City, securing a reservation at popular restaurants has become increasingly challenging, with many food enthusiasts finding it nearly impossible to get a table. Over the past three years, the struggle to dine at the city’s most sought-after eateries has intensified significantly.
Joel Montaniel, CEO of the booking platform Sevenrooms, highlighted this growing issue in a recent discussion, noting, “There are some restaurants that people can’t get into.” He shared insights from restaurateurs who have admitted they lack strategies to help diners secure reservations.
The competitive nature of dinner bookings led the New York state legislature to take action last month, passing a law aimed at banning third-party reservation services like Appointment Trader. These platforms had allowed users to resell restaurant bookings for $200 or more, a practice that resembles ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, referred to the legislation as a significant win for the hospitality sector, stating that it would decrease reservation competition and protect restaurants from costly no-shows.
Yet, the post-COVID landscape reveals that the demand for trendy and luxurious dining experiences surpasses supply. Travel advisor Jaclyn Sienna India remarked on this trend, saying, “Post-COVID, I’m sure you’ve noticed that everything is booked up – every plane, every restaurant, every hotel.” She emphasized the challenges of maneuvering within an environment where reservations for restaurants, hotels, and luxury experiences are often fully booked.
With 16 years of experience running Sienna Charles, a high-end concierge and travel planning service, India assists wealthy clients who typically have assets exceeding $100 million. Her roster of clients includes notable figures such as George W. Bush and Mariah Carey. Despite her impressive clientele, India pointed out that accessing popular dining spots hinges on understanding what patrons desire and cultivating relationships with the restaurants themselves.
She noted a 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.” The last few years have seen a trend towards vibrant restaurants, where the emphasis is often more on the experience than on the food itself. It’s increasingly about the status of being able to say one secured a reservation.
For those eager to claim their own bragging rights and are ready to persist in their quest for a reservation, there are certain New York restaurants that stand out as the most difficult to access, according to insights from Sienna Charles.