Securing a reservation at New York City’s top restaurants has become an increasingly daunting task, especially over the past three years. The process, which was already challenging, has now escalated to the point where many food enthusiasts find it nearly impossible to land a coveted table.
Joel Montaniel, CEO of the booking platform Sevenrooms, commented on the situation, noting that even restaurateurs are struggling with the reservation system. “I’ve spoken to restaurant owners, and they admit they don’t have tips on how to get in,” he said.
The intense competition for dinner reservations led the New York state legislature to take action last month by banning third-party booking sites such as Appointment Trader, which allowed users to resell restaurant slots for exorbitant prices, sometimes reaching $200 or more. This practice mirrored the ticket scalping seen in concerts and sports events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, anticipating a reduction in reservation competition and a protection against costly cancellations.
Despite these legislative efforts, the demand for unique and fashionable dining experiences continues to exceed supply. Travel advisor Jaclyn Sienna India noted that post-pandemic, the trend of fully booked restaurants, flights, and hotels is pervasive. “Finding ways to get people into already saturated venues is a challenge,” she stated.
India, who operates Sienna Charles—a concierge service for ultra-affluent clients—has deep insights into successfully securing reservations. Her experience includes catering to families with a net worth exceeding $100 million, with previous clients like George W. Bush and Mariah Carey.
However, she pointed out that gaining access to the most popular dining spots, hotels, and other luxury services depends on a few key elements, especially recognizing clients’ desires and forging relationships with the establishments.
“People have moved away from traditional fine dining,” India explained. “Now, clients are more interested in trendy spots where the experience isn’t just about the food; it’s about the social status of being able to say you got a reservation there.”
For those eager to enhance their dining experiences and willing to pursue reservations tenaciously, Sienna Charles offers insights into which New York restaurants are currently the hardest to book.