Dining out in New York has become increasingly challenging, with securing a reservation at the city’s most popular restaurants reaching new difficulties. Over the past three years, the competition for seats at trendy eateries has escalated, leaving many food enthusiasts frustrated.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs, when asked for tips on securing reservations, often admit they do not have solutions.
The situation has grown so competitive that last month, the New York state legislature took action by voting to ban third-party booking services like Appointment Trader. This platform had allowed users to sell their restaurant reservations for prices exceeding $200, a practice reminiscent of scalping tickets for concerts and events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector. She believes it will lessen the competition for reservations and safeguard restaurants from costly cancellations.
Despite these legislative changes, the increasing demand for trendy and exclusive experiences continues to exceed availability. Travel advisor Jaclyn Sienna India pointed out that post-COVID, the demand for reservations has surged, making it even harder to secure a spot at popular venues. “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full,” she remarked.
With 16 years of experience running Sienna Charles, a concierge and travel planning service catering to ultra-wealthy clients, India understands the intricacies of navigating the competitive reservation landscape. She emphasizes the importance of knowing what diners want and building connections with restaurants to help secure those coveted tables.
According to India, there has been a notable shift in dining preferences away from traditional fine dining experiences. “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu,” she noted. The current trend leans towards vibrant restaurants where the focus shifts from the food itself to the experience, often driven by a desire for social recognition, or FOMO (fear of missing out).
For those determined to secure their own brag-worthy reservations, India highlights the need for persistence and offers insights into which New York restaurant tables are currently the most difficult to reserve.