Dining out in New York has become increasingly challenging, as securing a reservation at the city’s hottest restaurants has reached new levels of difficulty. Over the past three years, the process has transformed from tough to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the reservations platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs are at a loss for tips on how to snag a seat at their establishments.
The situation has prompted the New York state legislature to take action, recently passing a ban on third-party booking sites such as Appointment Trader. These platforms had allowed users to sell reservations for exorbitant prices, sometimes upwards of $200—a practice more common in the entertainment industry than dining.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the restaurant sector, aimed at lessening reservation competition and protecting establishments from costly no-shows.
Despite these legislative efforts, demand for trendy and upscale dining experiences continues to exceed supply. Travel advisor Jaclyn Sienna India noted the post-COVID landscape where “every plane is full, every restaurant is full, every hotel is full.” India, who has spent 16 years operating Sienna Charles, a concierge service catering to affluent clients, understands the nuances of securing reservations in this competitive environment.
She pointed out that access to popular restaurants hinges on a few key elements: knowing what patrons desire and cultivating strong relationships with the venues. She observed a notable shift in dining preferences, emphasizing that clients now often prefer trendy eateries over traditional fine dining. “It’s about FOMO. It’s about saying that you got in, it’s a bragging right,” she explained.
For those determined to secure a sought-after reservation in New York, insights from Sienna Charles may offer guidance on which tables are the most elusive.