Dining out in New York City has become an increasingly challenging endeavor, with securing a reservation at the hottest restaurants now feeling almost impossible for many food enthusiasts. Over the past three years, the difficulty level has escalated significantly.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently highlighted the issue, stating, “There are some restaurants that people can’t get into.” He mentioned that even restaurateurs themselves have expressed their frustrations when asked for tips on navigating the reservation process, responding that they simply do not have any solutions.
In response to the intense competition for dinner reservations, the New York state legislature has taken action by voting to ban third-party booking sites like Appointment Trader, where users had been reselling restaurant reservations for exorbitant prices, sometimes as high as $200. This practice, reminiscent of scalping for concert tickets, prompted the legislative change.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, praised the new legislation as a “major victory for the hospitality industry,” aimed at reducing competition for reservations and protecting restaurants from costly cancellations.
Despite these changes, the demand for trendy and luxurious dining experiences continues to exceed supply. Travel advisor Jaclyn Sienna India noted the post-COVID environment has led to heightened competition across various sectors: “Every plane is full, every restaurant is full, every hotel is full.”
Having spent 16 years managing Sienna Charles, a concierge service catering to affluent clients, India understands the intricacies of securing access to sought-after dining venues. While her clientele includes high-profile individuals, she stresses that the key to gaining access to exclusive restaurants lies in understanding client preferences and establishing relationships with these venues.
She observed a shift in dining trends, stating, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” The focus has shifted towards trendy restaurants, where the experience often prioritizes social validation over culinary excellence, driven by the fear of missing out (FOMO).
For those eager to claim their own bragging rights by securing a reservation, Sienna Charles offers insights into which New York restaurant tables are currently the hardest to obtain.