Securing a reservation at New York’s most sought-after restaurants has become increasingly challenging. In the past three years, the difficulty has escalated, making it nearly impossible for many food enthusiasts to snag a table at the city’s hottest dining spots.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently stated that some restaurants are simply inaccessible. He noted that restaurateurs he has spoken with often don’t have tips on how to get a reservation.
To tackle the growing issue of reservation scarcity, the New York state legislature voted last month to prohibit third-party booking services like Appointment Trader. This platform had been allowing users to sell their restaurant reservations for exorbitant fees, sometimes reaching $200 or more, akin to the methods seen in concert and sporting event scalping.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a significant win for the hospitality sector, as it aims to lessen the competition for reservations and safeguard restaurants from costly no-shows.
Despite these legislative efforts, the demand for trendy and luxurious experiences continues to outweigh availability. Travel advisor Jaclyn Sienna India observed an ongoing trend post-COVID, with nearly every restaurant, hotel, and flight fully booked.
With 16 years of experience leading Sienna Charles, a concierge and travel planning service for affluent clients, India understands the intricacies of securing dining experiences. Her clientele includes high-profile figures with fortunes exceeding $100 million, such as George W. Bush and Mariah Carey.
India explains that access to exclusive dining experiences hinges on understanding customer desires and cultivating relationships with restaurants. She notes that there has been a shift away from fine dining, with clients often prioritizing trendy spots over traditional tasting menus. The appeal now often lies more in the social clout of being able to say one dined at a particular location, rather than the food itself.
For those determined to claim their own dining bragging rights and willing to persist in the reservation hunt, Sienna Charles provides insight into which New York restaurant tables are currently the hardest to secure.