Securing a reservation at a restaurant in New York has become increasingly challenging, reaching a level of difficulty not seen before. Over the past three years, the process of snagging a table at the city’s most sought-after dining spots has transformed from tough to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently shared insights with Bloomberg, highlighting the struggle faced by diners. He noted that even conversations with restaurant owners have led to the admission, “I don’t have them,” when asked for tips on securing reservations.
In response to the rising challenge, the New York state legislature recently voted to ban third-party booking sites like Appointment Trader, known for enabling users to sell restaurant reservations for prices upwards of $200. This phenomenon, once synonymous with concert and sports ticket scalping, has sparked concern within the dining community.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a “major victory for the hospitality industry.” She believes it will alleviate the competition for dining reservations and help protect restaurants from costly cancellations.
Despite these legislative efforts, the demand for trendy and luxurious experiences continues to exceed supply. According to travel advisor Jaclyn Sienna India, the post-COVID landscape has transformed the hospitality industry significantly. “Every plane is full, every restaurant is full, every hotel is full,” she observed, posing the challenge of finding bookings in such a crowded market.
With 16 years of experience running Sienna Charles, a concierge and travel planning service for high-net-worth individuals, India understands the intricacies of reservation competition. Her clientele includes families with assets exceeding $100 million and notable figures like George W. Bush and Mariah Carey.
India notes that gaining access to the most exclusive restaurants often hinges on understanding client preferences and fostering strong relationships with restaurant owners. Notably, she has observed a shift from traditional fine dining to a growing interest in trendy spots where the experience often revolves around social validation rather than culinary excellence.
“People have really moved away from fine dining. Very rarely do we have a client that wants to sit through a tasting menu,” she explained. “The shift has been towards trendy restaurants where the focus is not necessarily on food. It’s about FOMO—fear of missing out—and the bragging rights that come with dining at these places.”
For those determined to secure a coveted reservation in New York, persistence is key. The following insights from Sienna Charles detail which restaurants are currently the most difficult to book a table at.