Dining out in New York has become an increasingly challenging endeavor, with the difficulty of securing reservations reaching all-time highs. Over the past three years, gaining entry to the city’s most sought-after restaurants has transformed from a tough task to an almost unattainable goal for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, noting that some restaurants have become completely inaccessible. He mentioned discussions with restaurateurs who, when asked for advice on how to score a reservation, admitted they had no tips to offer.
The competition for dinner reservations has intensified to the point where the New York state legislature recently voted to prohibit third-party booking services like Appointment Trader, where users were reselling restaurant reservations for sums exceeding $200—practices previously seen only in concert and sports ticket scalping.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, called the legislation a significant triumph for the hospitality sector. She stated that it would lessen the competition for reservations and shield restaurants from costly cancellations.
Despite these legislative efforts, the overall trend remains that the demand for unique, trendy, and opulent experiences still surpasses what is available. Travel advisor Jaclyn Sienna India noted that the post-COVID landscape has left hotels, planes, and restaurants fully booked. She highlighted the challenge of securing spots in an environment where everything is in high demand.
Sienna India, who has spent 16 years managing Sienna Charles, a concierge service catering to affluent clients, understands this demand well. With a clientele that includes high-profile individuals, she has seasoned insight into how to navigate the competitive reservation landscape. India pointed out that building relationships with restaurant owners and comprehending client desires are crucial for gaining access to popular dining spots.
She observed a notable shift away from traditional fine dining, with most clients now preferring trendy establishments. The focus has moved from the culinary experience itself to the social prestige associated with dining at these hot spots. As she put it, securing a reservation has become more about the status it brings than the food.
For those eager to secure their own bragging rights and undeterred by the fierce competition, Sienna India has compiled a list of the most difficult tables to reserve in New York City.