Dining out in New York City has become increasingly challenging, with securing a reservation at popular eateries reaching new levels of difficulty. Over the past three years, what was once a tough endeavor has turned nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared with Bloomberg, “There are some restaurants that people can’t get into. I’ve spoken with restaurateurs who have no tips to offer on how to secure a spot.”
The landscape for dinner reservations is so competitive that just last month, the New York state legislature passed a law prohibiting third-party booking sites like Appointment Trader, where users were selling their restaurant reservations for inflated prices, sometimes exceeding $200. This kind of scalping is typically associated with high-demand events like concerts and sports.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a “major victory for the hospitality industry,” aimed at reducing competition for reservations and shielding restaurants from costly cancellations.
Despite these regulatory changes, demand for trendy and luxurious dining experiences is still surpassing supply. Travel advisor Jaclyn Sienna India remarked on the post-COVID environment, stating, “Every plane is full, every restaurant is full, every hotel is full. How do you successfully get people into places that are already booked solid?”
India, who has headed Sienna Charles, a concierge and travel planning service for affluent clients for 16 years, underscores that achieving access to sought-after restaurants and experiences relies on a few key elements. Understanding customer preferences and fostering relationships with the restaurants offering those experiences are crucial.
“Clients are increasingly shifting away from fine dining. Rarely do we have someone requesting a tasting menu,” India noted. “In the past three years, the trend has shifted toward trendy spots where the emphasis isn’t always on the food. It’s often more about the experience and the status of having been there.”
For those eager to secure a reservation at New York’s most coveted restaurants, persistence is essential. Sienna Charles provides insights into which restaurant tables are currently the hardest to obtain.