Securing a reservation at New York City’s most sought-after restaurants has become increasingly challenging, raising the bar for diners over the past three years. For many food enthusiasts, what was once a difficult task has now escalated to nearly impossible.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted that there are now restaurants that simply remain inaccessible. In discussions with restaurateurs during various panels, he found that even they are stumped about securing tables, stating, “I don’t have them.”
This surge in competitive dining led the New York state legislature to pass a ban on third-party booking sites like Appointment Trader last month. These platforms allowed users to sell dining reservations for inflated prices, sometimes upwards of $200, mimicking practices typically seen in ticket scalping for concerts and sports events.
According to Melissa Fleischut, President & CEO of the New York State Restaurant Association, the new legislation represents a significant win for the hospitality sector. It aims to level the playing field in reservation availability and shield restaurants from costly cancellations.
Despite these new regulations, the appetite for unique and trendy dining experiences continues to outpace their availability. Travel advisor Jaclyn Sienna India observed that since the pandemic, everything from flights to dining locations has become fully booked. “So how do you navigate getting people into restaurants, hotels, and yachts that are already full?” she questioned.
With 16 years of experience running Sienna Charles, a concierge service catering to affluent clients, India has notable expertise in this area, serving families with wealth exceeding $100 million and counting celebrities like George W. Bush and Mariah Carey among her past clients.
However, India underscores that gaining access to popular dining spots boils down to understanding client preferences and nurturing relationships with restaurants. She noted a significant shift in dining trends, explaining that clients are increasingly moving away from traditional fine dining. “The focus is not necessarily on food. It’s more about FOMO (fear of missing out) and having bragging rights about getting in.”
For those determined to claim their own bragging rights, a guide to the most elusive restaurant reservations in New York, according to Sienna Charles, is forthcoming.