Acquiring a restaurant reservation in New York has become more challenging than ever, with the process evolving from a mere inconvenience to an almost impossible feat for many food enthusiasts. Over the past three years, securing a seat at the city’s hottest dining spots has become increasingly difficult.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently commented on the situation, stating, “There are some restaurants that people can’t get into.” He mentioned that restaurateurs he has spoken with often don’t have any tips to share on overcoming the reservation challenges.
The competitive nature of dinner reservations reached a breaking point last month when the New York state legislature voted to prohibit third-party booking services like Appointment Trader, which had allowed users to resell restaurant slots for exorbitant prices, similar to the practices seen in concert ticket sales.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, as it aims to lessen competition for reservations and safeguard restaurants against costly cancellations.
Despite these legislative efforts, the demand for exceptional and trendy dining experiences continues to outpace their availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She emphasizes the challenge of navigating reservations in an already fully booked landscape.
India, who has spent 16 years managing Sienna Charles, a concierge and travel planning service for the ultra-wealthy, understands the nuances of securing coveted reservations. Her clientele includes high-profile individuals with fortunes exceeding $100 million.
She points out that access to the most sought-after dining experiences relies on understanding customer preferences and fostering relationships with restaurants that can meet those desires. “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu,” she explains. “The entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food. It’s about FOMO (fear of missing out) and bragging rights.”
For those determined to secure their own reservations and earn some bragging rights, Sienna Charles has shared insights on which New York restaurants are currently the hardest to book.