Dining out in New York has become increasingly difficult, with securing a reservation at the city’s most popular restaurants reaching an all-time high. Over the past three years, the challenge of obtaining a seat at these trendsetting eateries has escalated to the point where many food enthusiasts find it nearly impossible.
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 restaurateurs he has interacted with are often unable to provide tips for securing a reservation.
The intense competition for dinner bookings prompted the New York state legislature to ban third-party booking sites such as Appointment Trader, which allowed users to resell their restaurant reservations for prices soaring to $200 or more, a practice more commonly associated with concert and sports event tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aimed at reducing the competition for reservations and shielding restaurants from costly cancellations.
Nevertheless, the demand for trendy and upscale dining experiences continues to outpace supply. Travel advisor Jaclyn Sienna India observed, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She questioned how one navigates the crowded landscape of reservations for restaurants and luxury experiences that are already fully booked.
With 16 years of experience running Sienna Charles, a concierge service catering to the ultra-wealthy, India understands the intricacies of securing hard-to-get restaurant reservations. Her clientele typically includes families with fortunes exceeding $100 million, and among her past clients are notable figures like George W. Bush and Mariah Carey.
Despite her impressive background, India candidly notes that gaining access to the most sought-after restaurants hinges on a few key elements: understanding customer preferences and cultivating strong relationships with the restaurants that meet those expectations.
She pointed out a shift away from fine dining, emphasizing that clients rarely seek traditional tasting menus. “The entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food. It’s never about food; it’s sort of about FOMO. It’s about the bragging rights of getting in.”
For those willing to persist in their pursuit of exclusive dining experiences, Sienna Charles offers insights into which New York restaurants boast the hardest-to-get reservations.