Securing a dining reservation in New York has become remarkably difficult, with many food enthusiasts now finding it nearly impossible to book a table at the city’s most sought-after restaurants. Over the past three years, the quest for seating has evolved from being simply challenging to virtually unattainable for many.
Joel Montaniel, the CEO of the reservations platform Sevenrooms, shared insights with Bloomberg about the ongoing reservation crisis, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs struggle to offer advice on how to gain access.
The competition for dinner reservations has grown so intense that recently, the New York state legislature passed a law banning third-party booking sites like Appointment Trader, which allowed individuals to sell their restaurant reservations for prices exceeding $200, an issue reminiscent of traditional ticket scalping for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, called the new legislation a significant win for the hospitality sector, suggesting it would lessen the competition for reservations and shield restaurants from costly cancellations.
Despite these legislative changes, the trend of heightened demand for stylish and luxurious dining experiences has not waned. Travel advisor Jaclyn Sienna India remarked on the current situation, stating, “Post-COVID, everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She emphasized the challenge of securing reservations in an environment where popular options are often fully booked.
India, who heads Sienna Charles, a concierge service for affluent clients, understood the intricacies of gaining access to popular venues better than most. Her clientele generally comprises individuals with assets exceeding $100 million, including high-profile figures such as George W. Bush and Mariah Carey.
Despite her exclusive experience, India notes that gaining entry to top-tier dining spots hinges on understanding customer preferences and fostering strong relationships with restaurants willing to meet those needs. She pointed out a change in consumer desires, stating, “People have really moved away from fine dining… The entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food. It’s sort of about FOMO. It’s about saying that you got in; it’s a bragging right.”
For those determined to secure a reservation and enjoy the status that comes with it, there remains a list of the hardest tables to book in New York, as identified by Sienna Charles.