Securing a reservation at New York’s most sought-after restaurants has become increasingly difficult over the past three years, reaching levels of inaccessibility for many dining enthusiasts. The competition for tables at popular venues has escalated, leaving numerous would-be diners unable to book a spot.
Joel Montaniel, CEO of bookings platform Sevenrooms, noted the growing challenges in the reservation process. He shared that even restaurateurs, whom he has consulted for advice, express a lack of strategies to help diners gain access.
In response to the increasingly competitive landscape, the New York state legislature recently passed a measure to prohibit third-party booking platforms such as Appointment Trader, where individuals were reselling dining reservations for upwards of $200, a practice reminiscent of ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, aiming to lessen the competition for reservations and safeguard restaurants against costly cancellations.
Despite these legislative efforts, the demand for unique and upscale dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India highlighted the post-COVID booking frenzy, where every plane, restaurant, and hotel seems filled to capacity.
India, who has spent 16 years leading Sienna Charles—a luxury concierge and travel planning service catering to ultra-wealthy clients—provided insight into securing reservations. Her clientele often includes those with fortunes exceeding $100 million, and past clients range from former president George W. Bush to singer Mariah Carey.
She emphasized that access to exclusive dining experiences hinges on a few key elements, particularly understanding what clients desire and fostering relationships with restaurants that can meet those needs. India observed a shift away from traditional fine dining in favor of trendy establishments where the experience often transcends the food itself, with diners focused on the “fear of missing out” and the social prestige of being able to secure a reservation.
For those eager to snag their own exclusive table and willing to persist in their quest, India shares insights on which New York restaurants have become the most elusive for reservations.