Dining out in New York has become increasingly challenging, with securing a reservation at the city’s most sought-after restaurants reaching new levels of difficulty. In the past three years, securing a spot at popular eateries has evolved from a struggle to seemingly impossible for many food enthusiasts.
Joel Montaniel, CEO of the reservations platform Sevenrooms, highlighted the issue in a recent interview, stating, “There are some restaurants that people can’t get into.” He added that even restaurateurs he has consulted for advice on securing reservations often have no solutions to offer.
The competitive nature of dinner reservations prompted the New York state legislature last month to prohibit third-party booking sites like Appointment Trader, which allowed users to resell their dining slots for $200 or more, a practice typically associated with concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, referred to the new law as a significant win for the hospitality sector, suggesting it would lessen competition for reservations and protect restaurants from costly cancellations.
Despite these legislative efforts, the demand for unique and upscale experiences continues to outweigh the available options. Travel advisor Jaclyn Sienna India noted the current landscape post-COVID, stating, “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She questioned how one can navigate access to restaurants, hotels, yachts, and other experiences that are often fully booked.
India, who has been running the concierge and travel planning service Sienna Charles for 16 years, specializes in catering to ultra-wealthy clients, including notable figures like George W. Bush and Mariah Carey. She stresses that gaining access to the most desirable restaurants and experiences hinges on understanding client preferences and fostering relationships with the restaurants that can accommodate those wishes.
She observed a shift away from traditional fine dining, explaining that her clients rarely desire lengthy tasting menus. Instead, the trend has moved towards trendy eateries where the experience often outweighs the food itself. “It’s about FOMO,” she said, referring to the desire to secure a reservation as a status symbol.
For those determined to claim their own bragging rights, India offers insights into which New York restaurant tables are currently the most difficult to reserve.