Dining out in New York City has become increasingly difficult, with securing a reservation at the city’s hottest restaurants now a major challenge. Over the past three years, the process has evolved from being merely tough to nearly unattainable for many eager diners.
Joel Montaniel, CEO of the reservation platform Sevenrooms, remarked on the issue, stating, “There are some restaurants that people can’t get into. I’ve discussed this with restaurateurs who have been unable to provide tips on how to secure a spot.”
The competitive nature of dinner reservations led the New York state legislature to pass a ban last month on third-party booking sites like Appointment Trader, where users were reselling reservations for $200 or more, similar to practices seen in the concert and sports ticket markets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a significant win for the hospitality sector, emphasizing that it would lessen competition for reservations and offer some protection to restaurants from costly cancellations.
Despite these changes, the heightened demand for unique and upscale experiences continues to overshadow availability. Travel advisor Jaclyn Sienna India observed, “Post-COVID, everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full. So how do you navigate getting people into these fully booked venues?”
India, who has been running her concierge and travel planning service for the wealthy for 16 years, knows the ins and outs of securing restaurant reservations. Her clientele includes families worth over $100 million, and notable names like George W. Bush and Mariah Carey have previously sought her assistance.
Nevertheless, India points out that gaining access to exclusive restaurants or luxury experiences often hinges on a few key aspects: understanding customer preferences and nurturing relationships with the restaurants themselves.
“People have really moved away from fine dining; we rarely have clients who desire a tasting menu,” she noted. “The shift over the last three years has been toward trendy spots where the experience isn’t solely about the food. It’s more about fear of missing out (FOMO)—the prestige of securing a reservation has become a status symbol.”
For those aspiring to claim bragging rights by snagging a hard-to-get reservation, India shares insights on which New York restaurants are currently the toughest to book.