Dining out in New York has become increasingly challenging as securing a reservation at the city’s most sought-after restaurants has reached new levels of difficulty. Over the past three years, the process of obtaining a seat at these trendy dining spots has transformed from tough to nearly unattainable 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 revealed that restaurateurs themselves often lack tips on navigating the reservation maze, indicating the scale of the problem.
To address the escalating competition for dinner reservations, the New York state legislature recently voted to prohibit third-party booking sites like Appointment Trader, where individuals were reportedly reselling reservations for $200 or more, similar to practices often seen with concert and sporting event tickets.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, characterized the new legislation as a “major victory for the hospitality industry,” aimed at decreasing reservation competition while shielding restaurants from costly cancellations.
Yet, despite these legislative efforts, the gap between the demand for unique dining experiences and their availability continues to grow. Travel advisor Jaclyn Sienna India pointed out, “Post-COVID, everything is booked up. Every plane is full, every restaurant is full, every hotel is full.” She highlighted the struggle of securing access to popular venues amidst the high competition.
India, who has dedicated 16 years to her service Sienna Charles, catering to affluent clients including high-profile figures, understands the intricacies of restaurant access better than most. She noted that attaining reservations at in-demand restaurants largely hinges on understanding customer preferences and fostering relationships with the eateries.
She commented on a noticeable shift in dining preferences, noting, “People have really moved away from fine dining. The trend has shifted towards trendy restaurants, where the emphasis is more on the experience rather than the food. It’s about having the bragging rights of getting in.”
For those determined to secure a coveted reservation of their own, the article promises a rundown of the New York restaurants that are currently the hardest to book, as illuminated by Sienna Charles.