Dining out in New York City has become increasingly challenging, with securing reservations at popular restaurants reaching unprecedented levels of difficulty. Over the past three years, obtaining a seat at the city’s most sought-after dining spots has become nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared with Bloomberg that certain restaurants have become so exclusive that even restaurateurs admit they have no tips to share for getting in.
The fierce competition for dinner reservations led the New York state legislature to pass a ban on third-party booking sites such as Appointment Trader, which allowed users to resell dining reservations for $200 or more. This practice, previously common only for concerts and sporting events, has raised significant concerns.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a win for the hospitality sector, stating it would lessen the competition for reservations and shield restaurants from costly cancellations.
Despite these changes, the demand for unique and upscale dining experiences continues to far exceed supply. Travel advisor Jaclyn Sienna India notes a clear booking trend following COVID-19, stating, “Every plane is full, every restaurant is full, every hotel is full.” She emphasizes the challenge of navigating this packed landscape to secure prime dining experiences.
With 16 years of experience running Sienna Charles, a luxury concierge and travel planning service for high-net-worth families, India’s expertise is well-founded. Her clientele often includes individuals with fortunes exceeding $100 million. She highlights that the key to gaining access to top restaurants is understanding client preferences and developing relationships with the establishments.
“There’s been a shift away from fine dining,” India points out. “Clients rarely want a lengthy tasting menu. The trend is now more about trendy spots that offer an experience rather than just food—it’s about the ‘fear of missing out’ and having bragging rights.”
For those eager to secure their own bragging rights and determined to navigate the competitive reservation landscape, she shares insights on which New York restaurants currently have the most elusive tables.