In New York City, securing a dinner reservation has become increasingly challenging. Over the past three years, accessing a table at the city’s most sought-after restaurants has evolved from a difficulty to an almost impossible task for many diners.
Joel Montaniel, CEO of reservations platform Sevenrooms, stated, “There are some restaurants that people can’t get into.” He noted that even restaurateurs, when asked for advice on securing a reservation, often admit they have no solutions to offer.
The competition for dinner reservations has prompted the New York state legislature to take action. Last month, they passed a law prohibiting third-party booking sites like Appointment Trader, which facilitated users reselling restaurant reservations for inflated prices, reminiscent of ticket scalping.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, asserting it would cut down reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the reality is that the demand for trendy and luxurious dining experiences continues to exceed their availability. Travel advisor Jaclyn Sienna India noted a post-COVID trend of full bookings across all sectors, including dining, travel, and accommodations. India, who runs Sienna Charles—a concierge and travel planning firm catering to high-net-worth clients—has significant insight into securing tricky reservations.
With an illustrious clientele, including former President George W. Bush and singer Mariah Carey, India recognizes that gaining access to popular dining spots relies on understanding customer desires and fostering relationships with restaurant operators.
She pointed out a shift in dining preferences, stating, “People have really moved away from fine dining. We very rarely have a client that wants to sit through a tasting menu.” Instead, she remarked that the trend has shifted toward vibrant, trendy restaurants where the experience is more about social status than the quality of food itself.
For those determined to secure reservations at some of New York’s hardest-to-get tables, Sienna Charles provides insights on which venues require the most effort to access.