Securing a table at New York’s most sought-after restaurants has become more challenging than ever. Over the past three years, the process has evolved from difficult to nearly impossible for many diners eager to experience the city’s culinary scene.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently shared insights with Bloomberg. He noted, “There are some restaurants that people can’t get into,” and even restaurateurs have admitted they lack tips on securing reservations.
The competition for dining reservations has escalated to the extent that New York’s state legislature recently passed a ban on third-party booking sites like Appointment Trader, where users were reselling reservations for exorbitant prices—sometimes up to $200—similar to the ticket scalping seen at concerts and sporting events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, asserting that it would lessen competition for reservations and help restaurants avoid costly cancellations.
Despite these legislative efforts, the demand for trendy, luxurious dining experiences continues to exceed supply. Travel advisor Jaclyn Sienna India remarked on the post-COVID landscape, saying, “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She emphasized the challenges in finding available spots at popular restaurants and hotels.
India, who has operated Sienna Charles—a travel planning and concierge service for the wealthy—for 16 years, highlights the importance of understanding customers’ desires and maintaining relationships with restaurants. She serves a clientele that typically exceeds a net worth of $100 million, and her previous clients include notable figures such as George W. Bush and Mariah Carey.
She pointed out a significant shift in dining preferences: “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” Instead, the focus has shifted toward trendy venues, where the experience transcends mere food enjoyment. For many, it has become about the status of being able to say they secured a reservation: “It’s sort of about FOMO. It’s about saying that you got in; it’s a bragging right.”
For those determined to secure a spot at some of the toughest restaurants in New York, persistence is key, and insights from industry experts can guide the way to those coveted tables.