Dining out in New York has become increasingly challenging, with securing a reservation at the city’s most sought-after restaurants reaching new levels of difficulty. Over the past three years, the process has transformed into an almost unattainable goal for many food enthusiasts.
Joel Montaniel, CEO of the reservation platform Sevenrooms, highlighted this issue in a recent interview with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs lack effective tips for overcoming the reservation woes, despite participating in panels on the topic.
The competitiveness surrounding dinner reservations prompted the New York state legislature to vote last month to prohibit third-party booking sites like Appointment Trader, which were being used to resell restaurant openings for exorbitant prices, sometimes exceeding $200. This practice mirrors tactics once used for securing concert and sporting event tickets.
Melissa Fleischut, the President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, aiming to lessen reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the demand for exclusive dining experiences continues to surpass availability in the post-COVID era. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, everything is booked up — every plane is full, every restaurant is full, every hotel is full.” India has spent 16 years managing Sienna Charles, a concierge service catering to affluent clientele, including high-profile figures like George W. Bush and Mariah Carey.
India points out that gaining access to the most in-demand restaurants hinges on understanding client preferences and cultivating relationships with establishments that can meet those needs. “People have really moved away from fine dining. We very rarely have a client that wants to sit through a tasting menu,” she stated, indicating a shift toward trendy places where the experience often transcends the food itself. This trend is fueled more by the thrill of securing a reservation than by culinary excellence.
For those eager to secure bragging rights regarding hard-to-get reservations, Sienna Charles offers insights into which New York dining spots pose the steepest challenges.