Securing a reservation at a restaurant in New York has become increasingly difficult, with the past three years marking a significant shift in the dining landscape. The process of obtaining a seat at the city’s most sought-after establishments has transitioned from merely challenging to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the bookings platform Sevenrooms, recently highlighted this trend, stating, “There are some restaurants that people can’t get into.” He notes that even restaurateurs are at a loss when asked for tips on how to secure a reservation.
The competitiveness of dinner reservations has prompted legislative action. Last month, the New York state legislature voted to prohibit third-party booking platforms like Appointment Trader, which allowed users to resell restaurant reservations for upwards of $200, a practice previously associated with concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, lauded 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 legislative changes, the demand for trendy and luxurious experiences continues to surpass their availability. Travel advisor Jaclyn Sienna India points out, “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.”
With over 16 years of experience running Sienna Charles, a concierge service for affluent clients, including high-profile figures such as George W. Bush and Mariah Carey, India has valuable insights into navigating these challenges. She notes that access to exclusive dining experiences is often based on understanding client preferences and cultivating relationships with restaurants.
India observes a shift in dining preferences, 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 turned toward trendier venues, where the experience is less about the food and more about the exclusivity of being able to say you secured a reservation.
For those eager to stake their claim at the hardest-to-get New York tables, persistence is key, as highlighted by India and her expertise.