For those seeking to dine out in New York City, securing a reservation has become increasingly difficult. Over the past three years, gaining access to the city’s popular dining spots has evolved from a challenge to a nearly unattainable goal for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, noting, “There are some restaurants that people can’t get into.” He further mentioned that restaurateurs often lack tips for securing reservations despite discussions with them on the topic.
Competition for dinner reservations surged to the extent that last month, the New York state legislature voted to prohibit third-party booking platforms like Appointment Trader, where users were reselling restaurant slots for prices exceeding $200—a practice typically associated with tickets for concerts and sports.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a “major victory for the hospitality industry,” asserting that it would reduce competition for reservations and protect restaurants from costly cancellations.
However, even with these new regulations, the reality remains: the demand for trendy and luxurious dining experiences continues to surpass their availability.
Travel advisor Jaclyn Sienna India pointed out, “Post-COVID, everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She emphasized the challenge of navigating access to restaurants, hotels, yachts, and other experiences in high demand.
With over 16 years of experience running Sienna Charles, a concierge and travel planning service for wealthy clients, India offers valuable expertise. Her clientele typically includes families with over $100 million in assets, with notable past clients such as George W. Bush and Mariah Carey.
Despite her extensive background, India highlights that gaining access to the most sought-after restaurants and experiences relies on key factors: understanding customer desires and developing relationships with the restaurants that can cater to them.
She noted a shift in client preferences, stating, “People have really moved away from fine dining; we rarely have a client that wants to sit through a tasting menu.” This change reflects a broader trend toward trendy restaurants where the experience often prioritizes “fear of missing out” (FOMO) over the food itself, transforming access into a bragging right.
For those eager to secure their own bragging rights and willing to put in the effort to snag a reservation, here are the New York restaurants that are currently the hardest to book, according to Sienna Charles.