Dining out in New York has become increasingly challenging, with securing a reservation at the city’s most popular restaurants reaching new levels of difficulty. Over the past three years, what was once a tough task has turned into a seemingly impossible feat for many dining enthusiasts.
Joel Montaniel, CEO of the reservations platform Sevenrooms, recently shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs lack effective advice on how to navigate the overcrowded dining scene.
The competitiveness for dinner reservations has prompted the New York state legislature to take action. Recently, they voted to ban third-party booking platforms like Appointment Trader, which allowed users to sell their restaurant reservations for exorbitant prices, sometimes reaching $200 or more—practices previously associated with concerts and sporting events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a “major victory for the hospitality industry.” She believes it will diminish the cutthroat competition for reservations and safeguard restaurants from costly no-shows.
Despite these legislative efforts, the demand for trendy and luxurious dining experiences continues to outpace supply. Travel advisor Jaclyn Sienna India remarked on the scarcity of availability across various sectors following the pandemic: “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.”
India, who has operated Sienna Charles—an elite concierge and travel planning service for affluent clients—for 16 years, understands the intricacies of securing reservations better than most. With a clientele exceeding $100 million, including notable figures like George W. Bush and Mariah Carey, she highlights that gaining access to the most sought-after dining spots often hinges on relationship-building and understanding client desires.
She observes a shift among clients away from traditional fine dining, stating, “People very rarely want to sit through a tasting menu anymore. The trend has moved toward restaurants that are more about the experience and less about the food. It’s really about FOMO (fear of missing out) and the prestige of saying you got in.”
For those determined to secure a reservation at one of New York’s elusive restaurants, Sienna Charles has insights into which tables are the most difficult to book.