As dining out in New York becomes increasingly competitive, securing a reservation at the city’s hottest restaurants is more challenging than ever. Over the past three years, the struggle to book a table has escalated, leaving many food enthusiasts feeling shut out.
Joel Montaniel, CEO of the booking platform Sevenrooms, commented on the situation, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs are at a loss for tips on securing bookings, expressing frustration during panel discussions.
In response to the reservation crisis, New York’s legislature passed a bill last month aimed at preventing third-party booking sites like Appointment Trader from scalping restaurant reservations for exorbitant prices, occasionally reaching $200 per slot. This practice, once seen in concert and sports ticket markets, has prompted action from lawmakers.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, asserting that it would lead to fairer competition for reservations and shield restaurants from costly no-shows.
Even with these legislative measures, the demand for unique and trendy dining experiences remains high, often surpassing availability. Travel advisor Jaclyn Sienna India highlighted the post-pandemic surge in bookings, noting that every sector, from travel to hospitality, is bustling. “So how do you navigate getting people into restaurants, hotels, and yachts and experiences that are sort of already booked up?” she asked.
With 16 years of experience running Sienna Charles—a concierge service for affluent clients—India is well-versed in making dining arrangements. Her clientele typically includes families with substantial wealth, and she has worked with notable figures such as George W. Bush and Mariah Carey.
Despite her extensive experience, India stresses that access to the most sought-after dining venues hinges on understanding client desires and fostering relationships with restaurant management. “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu,” she observed. She noted a shift toward trendy restaurants, where the experience often surpasses the cuisine, driven by the need for social recognition and the thrill of securing a reservation.
For those determined to claim their own bragging rights by wrestling with reservation challenges, Sienna Charles has compiled a list of New York’s hardest-to-get restaurant tables.