Those seeking to dine out in New York are facing unprecedented challenges in securing restaurant reservations. Over the past three years, obtaining a seat at the city’s most sought-after dining spots has evolved from a difficult task to one that seems nearly impossible for many food enthusiasts.
“There are some restaurants that people can’t get into,” said Joel Montaniel, CEO of the booking platform Sevenrooms. He noted that even restaurateurs, when asked for tips on securing reservations, often respond with, “I don’t have them.”
The competition for dinner reservations has intensified to the point where the New York state legislature recently passed a law banning third-party booking sites like Appointment Trader, where users were reselling restaurant slots for $200 or more—practices typically associated with concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, praised the legislation as a “major victory for the hospitality industry,” aimed at reducing reservation competition and shielding restaurants from costly cancellations.
Despite these legislative efforts, the reality remains that the high demand for unique, trendy, and luxurious experiences continues to surpass availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything is booked up—every plane, every restaurant, every hotel.”
India, who runs Sienna Charles, a concierge and travel planning service catering to ultra-wealthy clients, shared insights on successfully navigating the reservation landscape. With years of experience serving high-profile clients, she attributes access to coveted dining spots to understanding consumer preferences and fostering relationships with restaurants.
“People have really moved away from fine dining; very few clients desire a lengthy tasting menu,” India explained. “The trend has shifted toward trendy restaurants where the emphasis is more on the experience than the food. It’s about FOMO—fear of missing out—and having the bragging rights that come with getting a reservation.”
For those eager to secure their own bragging rights and willing to pursue reservations tenaciously, Sienna Charles provides insights on which New York restaurant tables are currently the most difficult to obtain.