Finding a dining reservation in New York has become more challenging than ever. Over the past three years, securing a spot at the city’s most popular restaurants has turned into a daunting task for many food enthusiasts.
Joel Montaniel, the CEO of the reservation platform Sevenrooms, remarked to Bloomberg, “There are some restaurants that people can’t get into. I’ve even spoken with restaurateurs during panels, asking them for tips to help get reservations, and they admit, ‘I don’t have them.’”
The competitiveness of dinner reservations prompted the New York state legislature last month to pass legislation that bans third-party booking sites like Appointment Trader, where users were reselling restaurant reservations for inflated prices, similar to practices seen with concert and sports tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a “major victory for the hospitality industry,” claiming it would lessen competition for reservations and shield restaurants from costly cancellations.
However, despite these legislative efforts, the growing demand for trendy and luxurious experiences continues to surpass 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. So how does one navigate getting people into fully booked places?”
India has extensive experience in securing reservations, having run Sienna Charles, a concierge and travel planning service for the ultra-wealthy, for 16 years. Her clientele typically includes families with annual incomes exceeding $100 million, and she has catered to high-profile figures like George W. Bush and Mariah Carey.
Despite her impressive background, India insists that gaining access to popular restaurants—or hotels, yachts, or other luxury experiences—hinges on two key elements: understanding clients’ preferences and fostering relationships with the establishments that can accommodate those requests.
She notes a shift in preferences, explaining, “People have really moved away from fine dining; we very rarely have a client interested in a tasting menu. Over the last three years, there has been a trend toward eateries that prioritize social status over food quality. It’s not really about the food; it’s about the fear of missing out (FOMO) and having the bragging rights of getting in.”
For those eager to secure their own bragging rights—provided they are ready to persistently pursue reservations—insights from Sienna Charles outline which restaurants in New York are currently the most difficult to book.