Dining out in New York has become increasingly challenging, with securing a reservation at the city’s most popular restaurants becoming almost impossible for many food enthusiasts. Over the past three years, the difficulty of landing a table at these trendy spots has surged.
Joel Montaniel, the CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating that certain restaurants are simply inaccessible. Even restaurateurs, when asked for tips on obtaining reservations, admit they have none to offer.
To combat the highly competitive nature of dinner reservations, New York state lawmakers recently voted to prohibit third-party booking sites like Appointment Trader, where individuals were reselling reservations for hefty sums, sometimes upwards of $200. This practice, reminiscent of ticket scalping for major events, prompted this legislative action.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the ban as a significant win for the hospitality sector, arguing it would lessen the competition for reservations and shield restaurants from costly cancellations.
Despite these legal measures, the demand for trendy and luxurious experiences in the wake of the pandemic has continued to outpace their availability. Travel advisor Jaclyn Sienna India noted that everything from flights to dining and accommodations appears to be fully booked.
India, who has over 16 years of experience running Sienna Charles — a concierge service catering to ultra-wealthy families — emphasizes the importance of understanding customer preferences and fostering relationships with restaurants to secure coveted reservations. Past clients have included notable figures like George W. Bush and Mariah Carey.
She pointed out a shift in client preferences from fine dining to trendy spots, indicating that dining out is often about the experience and social status, rather than solely the food.
For those eager to secure a reservation at New York’s most sought-after eateries, persistence is key, along with insights into the hardest tables to get, as detailed by Sienna Charles.