Acquiring a reservation at New York’s most popular restaurants has become increasingly difficult over the past three years, with many food enthusiasts facing significant challenges. Joel Montaniel, CEO of the booking platform Sevenrooms, noted the extent of the problem, stating that even seasoned restaurateurs are struggling to provide tips for securing tables.
In response to the growing competition for dinner reservations, the New York state legislature recently passed a law banning third-party booking sites like Appointment Trader, where users had been reselling restaurant reservations for $200 or more, reminiscent of ticket scalping for concerts and sports events.
Melissa Fleischut, the President and CEO of the New York State Restaurant Association, referred to this new legislation as a “major victory for the hospitality industry.” She explained that it would help alleviate the pressure on reservations and protect restaurants from costly cancellations.
Despite these changes, the demand for trendy and luxurious dining experiences continues to exceed availability. Travel advisor Jaclyn Sienna India highlighted that since the COVID-19 pandemic, bookings across various sectors—flights, hotels, and restaurants—have surged to full capacity. She emphasized the challenge of navigating reservations in a landscape where everything seems booked.
With 16 years of experience running Sienna Charles, a concierge and travel planning service for wealthy clients, India specializes in helping families with incomes exceeding $100 million. Her high-profile client roster includes notable figures like George W. Bush and Mariah Carey. However, she conveys that securing access to sought-after restaurants or experiences hinges on understanding customer desires and developing relationships with the venues that can meet those expectations.
India pointed out a notable shift in consumer preferences away from traditional fine dining. Clients increasingly prioritize trendy venues, where the experience is often about the social status of being there rather than solely the food. “It’s sort of about FOMO. It’s about saying that you got in, it’s a bragging right,” she noted.
For those eager to secure their own “bragging rights” and willing to persevere in the reservation battle, Sienna Charles offers insights into which New York restaurants are currently the hardest to book.