Securing a restaurant reservation in New York has become increasingly challenging, with the struggle evolving into an almost unattainable feat for many diners. Over the past three years, obtaining a seat at the city’s most coveted dining spots has shifted from being merely difficult to practically impossible for numerous food enthusiasts.
Joel Montaniel, CEO of bookings platform Sevenrooms, highlighted the issue in a recent interview, stating, “There are some restaurants that people can’t get into. I’ve spoken with restaurateurs, and when asked for advice on how to secure a spot, they often reply, ‘I don’t have them.’”
Competition for dinner reservations has intensified to the point where, last month, the New York state legislature enacted a ban on third-party booking sites like Appointment Trader, which allowed users to sell their restaurant bookings for inflated prices of $200 or more—an activity typically associated with concert and sporting event tickets.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, praised the new legislation as a significant win for the hospitality sector, asserting that it would lessen rivalry for reservations and safeguard restaurants against costly cancellations.
Despite the recent legislative measures, the ongoing demand for unique, trendy, and luxurious dining experiences continues to exceed their supply. Travel advisor Jaclyn Sienna India noted, “Since the pandemic, everything seems to be fully booked—flights, restaurants, hotels. How do you manage to get people into places that are already at capacity?”
With 16 years of experience running Sienna Charles, a concierge and travel planning service catering to affluent clients, India possesses a wealth of knowledge about securing reservations. Her clientele includes high-profile individuals such as George W. Bush and Mariah Carey.
India reveals that gaining access to the most sought-after restaurants and luxury experiences hinges on a few key factors: comprehending customer desires and nurturing relationships with restaurants capable of meeting those needs. She remarked, “People have largely moved away from fine dining; clients rarely seek out tasting menus. The trend has shifted toward restaurants that prioritize atmosphere over food, focusing instead on the ‘fear of missing out’—it becomes a matter of bragging rights.”
For those eager to win their own bragging rights and willing to persist in the reservation battle, read on to discover which New York restaurants have become the most elusive, as highlighted by Sienna Charles.