Dining out in New York City has become increasingly difficult, with securing a reservation now more challenging than ever before. Over the past three years, the quest to dine at the city’s most sought-after restaurants has turned into a daunting task for many food enthusiasts.
Joel Montaniel, CEO of the bookings platform Sevenrooms, shared insights on the situation, stating, “There are some restaurants that people can’t get into.” He noted that even restaurant owners express uncertainty about how to navigate the reservation landscape.
In response to the growing competition for table bookings, the New York state legislature recently voted to outlaw third-party booking services like Appointment Trader. These platforms, which allowed users to resell their restaurant reservations for prices exceeding $200, have drawn parallels to ticket scalping in the entertainment industry.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, welcomed this legislative action as a significant win for the hospitality sector, arguing it would lessen the competition for reservations and help protect restaurants from costly no-shows.
However, despite these legislative efforts, the reality remains that the demand for unique and luxurious dining experiences continues to outweigh the available options. Travel advisor Jaclyn Sienna India remarked on the post-COVID landscape, noting, “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She highlighted the challenge of securing reservations amid such high demand.
Having spent 16 years running Sienna Charles, a concierge and travel planning service catering to affluent clients, India understands the ins and outs of obtaining access to top-tier restaurants. Her clientele often includes individuals with net worths exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
India pointed out that success in landing reservations at popular eateries hinges on two key factors: grasping what patrons desire and cultivating strong relationships with restaurants. She observed a notable shift away from traditional fine dining, explaining, “People have really moved away from fine dining… it’s about FOMO. It’s about saying that you got in; it’s a bragging right.”
For those eager to secure a reservation and flaunt their hard-fought dining experiences, India’s insights can provide valuable guidance on which New York restaurants are currently the most difficult to book.