Dining out in New York City has become increasingly difficult, with securing reservations at popular restaurants reaching unprecedented levels of challenge. Over the past three years, the process has evolved from being tough to nearly impossible for many eager food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared insights with Bloomberg, noting that “There are some restaurants that people can’t get into.” He added that even restaurateurs lack tips on how to secure coveted tables during discussions and panels.
The competitiveness of dinner reservations led the New York state legislature to take action last month by voting to ban third-party booking sites like Appointment Trader, which allowed users to sell their restaurant reservations for inflated prices—some reaching over $200, a practice typically seen in the concert and sporting event industries.
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 reservation competition and protecting restaurants from costly cancellations.
Despite these legislative measures, the landscape remains challenging, as the demand for trendy and luxurious dining experiences continues to exceed availability. Travel advisor Jaclyn Sienna India noted the post-COVID reality, stating, “Every plane is full, every restaurant is full, every hotel is full.”
With 16 years of experience managing Sienna Charles, a concierge and travel planning service for high-net-worth clients, India emphasizes that unlocking access to top restaurants, hotels, and other luxury experiences hinges on understanding client desires and nurturing relationships with restaurant owners.
India observed a shift in dining preferences, explaining that clients increasingly favor trendy spots over traditional fine dining experiences. “It’s about FOMO,” she stated, “about saying that you got in, it’s a bragging right.”
For those determined to secure their own bragging rights and willing to navigate the reservation landscape, Sienna Charles identifies the New York restaurants that have become the hardest to book.