Dining in New York is becoming increasingly challenging, with securing a reservation at the city’s hottest restaurants reaching new heights of difficulty. Over the past three years, the process has transformed from tough to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights on the situation, noting, “There are some restaurants that people can’t get into. I’ve spoken with restaurateurs who, when asked for tips on securing a table, admit that they don’t have any.”
The competition for dinner reservations has escalated to the point where New York state lawmakers recently voted to prohibit third-party booking services like Appointment Trader, which were allowing users to resell restaurant reservations for upwards of $200—a practice previously seen only in concert or sporting event ticketing.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aimed at lessening competition for reservations and shielding restaurants from costly cancellations.
Despite these legislative efforts, the reality remains that the post-COVID appetite for exciting dining and entertainment experiences continues to exceed supply. Travel advisor Jaclyn Sienna India points out that the surge in demand is evident across various sectors, saying, “Every plane is full, every restaurant is full, every hotel is full.”
India, who has operated Sienna Charles, a concierge service catering to the ultra-wealthy for 16 years, understands the nuances of accessing top venues. She has worked with high-profile clients, including former President George W. Bush and singer Mariah Carey. Nonetheless, she stresses that gaining access to sought-after restaurants hinges on knowing client preferences and fostering relationships with the establishments that can meet those needs.
“People have really moved away from fine dining. It’s rare for us to have a client wanting a tasting menu,” she noted, observing a shift toward trendy spots that prioritize atmosphere over the food itself. “It’s about the ‘fear of missing out’. It’s about the prestige of getting in.”
For those eager to secure their own reservations and willing to persist in their efforts, India provides a list of New York restaurants known for having the most coveted tables.