Dining out in New York has become an even more daunting task, as securing a reservation at the city’s most popular restaurants has reached new levels of difficulty over the past three years. What was once a challenging endeavor has transformed into a nearly impossible feat for many enthusiastic diners.
Joel Montaniel, CEO of the reservations platform Sevenrooms, shared with Bloomberg that certain eateries are simply unattainable. He mentioned having conversations with restaurateurs who, when asked for tips on securing a reservation, were unable to provide any solutions.
The competitive nature of dinner reservations prompted the New York state legislature to take action last month, voting to ban third-party booking sites such as Appointment Trader. These platforms had allowed users to resell restaurant reservations for hefty sums exceeding $200, similar to the ticket scalping seen in concerts and sporting events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a “major victory for the hospitality industry.” She believes it will help lessen competition for reservations and safeguard restaurants from costly cancellations.
Despite these legislative efforts, the trend remains that the appetite for exclusive and trendy dining experiences consistently surpasses their availability. Travel advisor Jaclyn Sienna India noted that since the pandemic, it seems every aspect of leisure — from airlines to hotels to restaurants — is fully booked.
India, who has spent 16 years running Sienna Charles, a luxury concierge and travel planning service catering to affluent families, understands the intricacies of securing tables. Her clientele often includes individuals with fortunes exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
She points out that the keys to accessing the most sought-after dining experiences involve understanding client preferences and fostering strong relationships with the restaurants that can meet those desires.
“People are moving away from fine dining; very few clients express interest in multi-course tasting menus,” she explained. “The trend over the last three years has shifted toward trendy spots where the focus isn’t just on food—it’s often about the experience and the bragging rights that come with securing a reservation.”
For those eager to snag a coveted reservation and willing to put in the effort, Sienna Charles has insights on which New York restaurant tables are the most difficult to book.