Dining out in New York has become an increasingly challenging endeavor, with securing a reservation at the city’s most sought-after restaurants reaching new levels of difficulty. Over the past three years, what was once a tough task has transformed into an almost unattainable goal for many food enthusiasts.
Joel Montaniel, the CEO of the bookings platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He further noted that while he has consulted with restaurateurs for tips on securing seats, they often don’t have any solutions to offer.
The skyrocketing demand for dinner reservations has prompted the New York state legislature to take measures, including a recent vote to ban third-party booking sites like Appointment Trader, where users were selling restaurant slots for amounts exceeding $200. This kind of ticket scalping is reminiscent of practices associated with concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, viewed the legislation as a significant win for the hospitality sector. She believes it will lessen competition for reservations and shield restaurants from costly no-shows.
Despite these legislative efforts, the ongoing trend illustrates that the appetite for unique and upscale dining experiences continues to surpass their availability. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
For 16 years, India has operated Sienna Charles, a luxury concierge and travel planning service catering to high-net-worth individuals. Her client base typically includes families with assets exceeding $100 million, and she has worked with notable figures such as former President George W. Bush and singer Mariah Carey.
Despite her extensive experience, India stresses that accessing exclusive dining spots involves more than status; it’s essential to understand what clients want and to foster genuine relationships with the restaurants that can meet those needs.
She observed a shift away from traditional fine dining, stating, “We very rarely have a client that wants to sit through a tasting menu.” Instead, the trend has moved towards trendy venues where the appeal lies not solely in the food, but in the social status that comes with being able to say one dined there.
For those aspiring to claim their own bragging rights, persistence and dedication are key to navigating the highly competitive landscape of New York’s restaurant reservations.