For those eager to experience the culinary landscape of New York, securing a reservation at one of the city’s most sought-after restaurants has become increasingly difficult. Over the past three years, the challenge of obtaining a table has escalated from a mere annoyance to a nearly unattainable goal for many food enthusiasts.
Joel Montaniel, the CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs, who often possess strategies for gaining access, admit they have no solutions to offer.
The competitive nature of dinner reservations has prompted the New York state legislature to take action. Last month, they voted to prohibit third-party booking sites like Appointment Trader, where individuals were reselling restaurant reservations for exorbitant prices, reminiscent of the ticket scalping often seen for concerts and sporting events.
Melissa Fleischut, the President and CEO of the New York State Restaurant Association, termed this legislation a significant win for the hospitality sector, asserting it would alleviate reservation competition and shield establishments from costly cancellations.
Despite these legislative efforts, the demand for unique and upscale dining experiences continues to surpass availability. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She questions how to secure access to experiences that are often fully booked.
India, who has dedicated 16 years to managing Sienna Charles, a concierge and travel planning service for wealthy clients, possesses a wealth of knowledge in navigating the dining landscape. With a clientele that includes notable figures like George W. Bush and Mariah Carey, she aims to connect families with assets exceeding $100 million to exclusive experiences.
Despite her impressive background, India insists that access to the most in-demand restaurants is largely about understanding customer expectations and cultivating relationships with the establishments that meet those needs.
She observes a distinct shift away from traditional fine dining, stating, “We very rarely have a client that wants to sit through a tasting menu.” Instead, the trend has moved toward popular venues where the emphasis is less about culinary excellence and more about the social capital that comes with securing a reservation. “It’s about saying that you got in; it’s a bragging right.”
For those determined to claim their share of boasting rights and willing to persistently pursue reservations, there is a list of New York restaurants that are currently the hardest to access, according to Sienna Charles.