For those eager to enjoy a meal out in New York, snagging a reservation has become increasingly difficult. Over the past three years, securing a seat at the city’s hottest dining spots has transitioned from a challenge to an almost unattainable feat for many culinary enthusiasts.
Joel Montaniel, CEO of the reservations platform Sevenrooms, shared insights with Bloomberg, noting that some restaurants are simply inaccessible. “I’ve even talked to restaurateurs, and they say, ‘I don’t have them’ when asked for tips on getting a booking,” he revealed.
With the competition for dinner reservations reaching fever pitch, New York state’s legislature took action last month by voting to prohibit third-party booking sites like Appointment Trader. Users were reportedly reselling restaurant reservations for steep prices, sometimes as high as $200—a tactic more common in the realms of concerts and sporting events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, characterized the new legislation as a “major victory for the hospitality industry,” which would lessen reservation competition and shield restaurants from costly cancellations.
Despite these legislative moves, the reality is that the appetite for trendy, upscale dining still exceeds the options available post-pandemic. Travel advisor Jaclyn Sienna India noted, “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full. So how do you navigate getting people into venues that are already filled?”
With 16 years of experience running Sienna Charles, a concierge and travel planning service for high-net-worth families, India has insights into the reservation game. Her clientele typically exceeds $100 million in wealth, with notable past clients including George W. Bush and Mariah Carey.
India highlights that gaining access to sought-after restaurants relies on two main factors: understanding client needs and cultivating relationships with restaurants that can meet those demands. “People have really moved away from fine dining; we rarely have clients wanting a tasting menu,” she noted. “The trend has shifted toward fashionable dining experiences that prioritize environments over food, often centering around the fear of missing out (FOMO). It’s about the bragging rights of getting in.”
For those determined to secure bragging rights at New York’s most exclusive restaurants, persistence is key, as revealed by insights from Sienna Charles on the hardest tables to get.