Diners in New York are facing unprecedented challenges in securing restaurant reservations, especially at the city’s most sought-after venues. Over the past three years, the process has shifted from merely challenging to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently spoke about the situation, highlighting the frustration even restaurateurs express when asked for tips on securing a table. “There are some restaurants that people can’t get into,” he noted.
The intense competition for dinner reservations led the New York state legislature to take action last month, voting to prohibit third-party booking sites such as Appointment Trader, where users were reportedly reselling restaurant reservations for prices reaching $200 or more—similar to practices seen in the concert and sports industries.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, characterized the ban as a significant win for the hospitality sector, aiming to decrease reservation competition and protect restaurants from costly cancellations.
Despite these legislative efforts, demand for exclusive and trendy venues continues to exceed their availability. Travel advisor Jaclyn Sienna India pointed out the post-COVID boom: “Every plane is full, every restaurant is full, every hotel is full. So how do you navigate getting people into places that are already booked up?”
With 16 years of experience running Sienna Charles, a concierge and travel planning service for affluent clients, India has insights into securing those coveted spots. She has worked with high-profile individuals, but she stresses that gaining access to popular restaurants hinges on understanding client preferences and fostering relationships with the venues.
According to India, there has been a noticeable shift away from traditional fine dining experiences. “Very rarely do we have a client that wants to sit through a tasting menu,” she said, noting that the trend now leans towards restaurants that prioritize the experience and social aspects rather than solely the food. “It’s about FOMO. It’s about saying that you got in; it’s a bragging right.”
For those determined to claim their own bragging rights and who are willing to persist in the reservation hunt, a look at the hardest tables to book in New York, as identified by Sienna Charles, may be worthwhile.