Securing a reservation at a restaurant in New York City has become increasingly challenging, reaching levels that many food enthusiasts find daunting. Over the past three years, securing a spot at the city’s most sought-after dining establishments has transformed from a tough task to a nearly impossible one for many.
Joel Montaniel, CEO of the booking platform Sevenrooms, highlighted this issue, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs themselves have shared their struggles during discussions on obtaining reservations.
The competitive landscape for dinner reservations prompted the New York state legislature to take action last month, voting to prohibit third-party booking sites like Appointment Trader. These platforms were allowing users to resell their restaurant bookings for exorbitant prices, reminiscent of practices in the concert and sporting event ticket markets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, praised the new legislation as a “major victory for the hospitality industry,” asserting that it would lessen competition for reservations and guard restaurants against costly cancellations.
Despite these legal changes, the demand for trendy and luxurious dining experiences continues to surpass their availability. Travel advisor Jaclyn Sienna India pointed out that the post-COVID landscape has led to a surge in fully booked planes, restaurants, and hotels. She stated, “So how do you navigate getting people into restaurants, hotels, and yachts and experiences that are sort of already booked up?”
India, who has spent 16 years running Sienna Charles, a concierge service catering to the ultra-rich, knows how to navigate this space. Her clientele includes families with fortunes exceeding $100 million, alongside notable figures like George W. Bush and Mariah Carey.
Despite her impressive background, India insists that gaining access to the most coveted restaurants and experiences hinges on two key elements: understanding customer desires and cultivating relationships with the dining establishments that can meet those expectations.
She remarked that there has been a noticeable shift away from fine dining among clients, with few expressing interest in lengthy tasting menus. Instead, the emphasis has turned towards trendy spots where the allure isn’t just the cuisine but the experience itself, often driven more by the fear of missing out (FOMO) than by the quality of the food.
For those eager to secure their own bragging rights and willing to persist in the quest for a reservation, Sienna Charles offers insights into which New York restaurant tables are the most difficult to reserve.