Dining out in New York has become an increasingly daunting task, with securing reservations at the city’s most sought-after restaurants reaching new levels of difficulty. Over the past three years, what was once a challenging endeavor has escalated to a point where many food enthusiasts find it nearly impossible to secure a table.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “Some restaurants are completely booked up.” He noted that even restaurateurs themselves have admitted to struggling to provide tips on how to nab a reservation.
The competition for dinner spots has prompted the New York state legislature to take action, recently voting to prohibit third-party booking sites such as Appointment Trader, where users were reselling coveted reservation slots for $200 or more, a tactic typically associated with concerts and major sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, called the legislation a “major victory for the hospitality industry,” highlighting its potential to decrease competition for reservations and shield restaurants from costly cancellations.
Despite these new regulations, the demand for trendy and upscale experiences continues to exceed supply. Travel advisor Jaclyn Sienna India pointed out the post-pandemic landscape, noting, “Everything is booked up—every flight, every restaurant, every hotel.”
With 16 years of experience managing Sienna Charles, a concierge and travel planning service catering to high-net-worth families, India has worked with clients such as George W. Bush and Mariah Carey. She emphasizes that gaining access to the most popular restaurants hinges on understanding customer preferences and cultivating relationships with the venues.
India observed a shift in consumer preferences: “People have really moved away from fine dining. We rarely have clients interested in tasting menus.” Instead, the focus has turned to trendy eateries, where the experience often revolves more around the social aspect and the sense of exclusivity than the food itself. “It’s about FOMO—fear of missing out. It’s about the bragging rights of saying you got in.”
For those keen on securing their own reservations at these highly coveted spots, Sienna Charles offers insights into which New York restaurants have become the hardest to access.