The challenge of securing a restaurant reservation in New York has reached new levels of difficulty. Over the past three years, the process has evolved from merely difficult to virtually impossible for many food enthusiasts eager to dine at the city’s hottest spots.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted this trend during a conversation with Bloomberg, stating, “There are some restaurants that people can’t get into. I’ve even talked to restaurateurs, and they admit they don’t have any tips to share on how to secure a reservation.”
The situation has escalated to the point that last month the New York state legislature passed a law prohibiting third-party booking sites like Appointment Trader, where users had been flipping their restaurant slots for hefty premiums—prices soaring to $200 or more, similar to practices seen in concert ticket scalping.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, highlighted the legislation as a significant win for the hospitality sector, aiming to lessen competitive pressures on reservations and safeguard restaurants from costly cancellations.
Despite these legislative efforts, demand for unique, trendy, and upscale dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, everything seems fully booked—every plane, every restaurant, every hotel.” She emphasized the challenge of navigating access to fully booked establishments.
India, who has been operating Sienna Charles, a high-end concierge and travel planning service for 16 years, provides insights on restaurant access based on her experience with ultra-wealthy clients, including notable figures like George W. Bush and Mariah Carey.
However, India points out that gaining entry to the most coveted dining spots hinges on understanding clientele preferences and nurturing relationships with the establishments. “People have really moved away from fine dining; we rarely have clients requesting tasting menus,” she said. “The trend has shifted toward trendy restaurants where the emphasis isn’t solely on food, but on the experience and the prestige of securing a reservation.”
For those keen on experiencing this exclusivity and ready to persist in their efforts, there’s more insight from Sienna Charles regarding the hardest-to-get restaurant reservations in New York.