Securing a dinner reservation in New York has become increasingly difficult, with the competition at its highest levels in recent years. The challenge of landing a spot at the city’s most sought-after restaurants has escalated, leaving many food enthusiasts frustrated.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted that some establishments have become nearly impossible to access. He mentioned that even restaurateurs are at a loss for tips on how to secure a table at their own venues.
In response to this growing problem, the New York state legislature recently voted to prohibit third-party booking sites like Appointment Trader, where users had been reselling reservation slots for inflated prices, mirroring practices typical of concert and sports ticket scalping.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aiming to reduce the intense competition for reservations and minimize costly cancellations for restaurants.
Despite these regulatory changes, the trend of high demand for unique and luxurious experiences continues to surpass supply. Travel advisor Jaclyn Sienna India observed that post-pandemic, restaurants, hotels, and planes have been consistently at full capacity, leading to challenges in securing bookings.
India, with over 16 years of experience running Sienna Charles—a concierge and travel planning service catering to ultra-wealthy clients—underscored the importance of understanding customer preferences and fostering relationships with restaurants to gain access to exclusive dining experiences.
She noted a significant shift away from traditional fine dining, with clients less interested in elaborate tasting menus. The current trend leans toward trendy venues where the appeal often revolves around the experience rather than just the food, as many seek the status of being able to claim a reservation at these popular spots.
For anyone eager to secure a table at one of New York’s hardest-to-get restaurants, persistence and strategy may be crucial.