Securing a reservation at New York’s top restaurants has become increasingly difficult, reaching new heights of challenge in recent years. The last three years have transformed the process from a tough task to an almost unattainable goal for many enthusiastic diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that restaurateurs have admitted to lacking effective strategies for securing reservations.
The fierce competition for dinner reservations prompted the New York state legislature to take action last month, passing a ban on third-party booking platforms like Appointment Trader. These platforms had allowed users to sell restaurant reservations for prices exceeding $200, a practice reminiscent of ticket scalping for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, asserting that it would ease the competition for reservations and shield restaurants from costly no-shows.
Despite these legislative efforts, demand for unique dining experiences still outpaces availability. Travel advisor Jaclyn Sienna India pointed out the scarcity of bookings across various sectors post-COVID, stating, “Every plane is full, every restaurant is full, every hotel is full.”
Having operated Sienna Charles, a concierge service catering to ultra-wealthy families for 16 years, India is well-versed in navigating the competitive dining scene. Her clientele includes high-profile figures like George W. Bush and Mariah Carey. She highlights that gaining access to sought-after culinary hotspots often depends on understanding clients’ desires and cultivating relationships with the venues.
India noted a marked shift in dining preferences, observing, “People have really moved away from fine dining.” She explained that her clients are less interested in lengthy tasting menus and more drawn to trendy spots where the ambiance and experiences overshadow the food itself. For many, securing a reservation has become less about dining and more about the social currency of being able to say they dined there.
For those determined to claim their own bragging rights by snagging a reservation at New York’s hardest-to-get tables, Sienna Charles offers guidance on which restaurants are currently the most challenging to access.