The menu arrives, and your eyes scan the familiar list of dishes. But wait – something catches your eye, an intriguing “special” that seems too good to be true. As you ponder whether to take the plunge, professional chefs around the world are collectively holding their breath, hoping you’ll reconsider.
Navigating the minefield of restaurant menus can be tricky, especially when it comes to spotting those dishes that are best left untouched. From questionable seafood to overly complicated salads, there are certain culinary landmines that even the savviest diners should avoid. In this article, we’ve enlisted the expertise of seasoned chefs to uncover the 10 dishes you should never order in a restaurant.
The “Special” You Can Smell from the Door
That tantalizing “special” dish may seem like a tempting opportunity to try something new, but professional chefs warn that it’s often a red flag in disguise. “If you can smell a dish from the entrance of the restaurant, it’s usually a sign that it’s been sitting around for a while,” explains Chef Dominique Crenn, a three-Michelin-star culinary icon. “Chances are, it’s been reheated and re-plated numerous times, compromising both the flavor and the quality.”
Chef Crenn advises sticking to the core menu items, which are typically fresher and more consistently prepared. “The specials are often a way for the kitchen to use up ingredients that are nearing the end of their shelf life,” she cautions. “Unless you have a personal relationship with the chef, it’s best to play it safe and stick to the classics.”
Spontaneity has its place, but when it comes to dining out, it’s better to err on the side of caution and opt for the reliable staples on the menu.
Well-Done Steak and the Quiet Compromise
Ordering a well-done steak is a culinary sin that can make even the most seasoned chefs cringe. “When you order a steak well-done, you’re essentially asking the kitchen to overcook it to the point of dryness and toughness,” says Chef Gordon Ramsay, the renowned British chef and television personality. “It’s a waste of a good piece of meat, and it shows a fundamental misunderstanding of how to properly cook a steak.”
According to Chef Ramsay, the optimal temperature for a steak is medium-rare to medium, allowing the natural juices and flavors to shine. “When you order a well-done steak, you’re compromising the entire dining experience,” he explains. “The texture becomes leathery, and all the nuanced flavors are lost. It’s a shame to do that to a quality piece of meat.”
If you’re simply not a fan of rare or medium-rare meat, Chef Ramsay suggests compromising with a medium-well doneness. “That way, you can still enjoy the steak without completely sacrificing the texture and flavor.”
Mussels, Clams, and Shellfish with a Story to Tell
Ordering shellfish in a restaurant can be a risky proposition, especially if you’re unsure of the establishment’s sourcing and handling practices. “Mussels, clams, and other shellfish are incredibly perishable, and they can easily spoil if not handled properly,” warns Chef Thomas Keller, the acclaimed American chef and restaurateur.
According to Chef Keller, the key to enjoying safe and delicious shellfish is to ask questions about the origin and freshness of the ingredients. “If the server can’t give you a clear and confident answer about where the shellfish came from and how recently they were harvested, that’s a red flag,” he advises. “It’s better to err on the side of caution and avoid those dishes altogether.”
Shellfish that have been sitting for too long can pose serious health risks, so it’s always better to be cautious when ordering these delicate and perishable items. “If you’re not sure, it’s best to stick to more reliable protein options on the menu,” Chef Keller suggests.
Salads That Try Too Hard
In the quest for culinary creativity, some restaurants take salads to an overly complicated extreme, resulting in dishes that are more style than substance. “When a salad has more than eight to 10 ingredients, it’s usually a sign that the kitchen is trying too hard,” says Chef Gabrielle Hamilton, the celebrated author and owner of Prune restaurant in New York City.
According to Chef Hamilton, the best salads are those that showcase the natural flavors and textures of their ingredients. “A simple green salad with a well-balanced vinaigrette can be far more delicious and satisfying than a jumbled mess of competing flavors,” she explains. “When a salad becomes an exercise in excess, it often loses its focus and becomes a disappointing dining experience.”
The next time you’re scanning the menu, be wary of salads that read like a laundry list of ingredients. Opt for the simpler, more focused offerings, and let the quality of the produce shine through.
Truffle Oil Dreams and Synthetic Realities
The allure of truffles is undeniable, with their earthy aroma and luxurious flavor profile. However, Chef Marco Canora, the acclaimed New York-based chef and restaurateur, cautions against falling for the trap of truffle oil. “Truffle oil is one of the biggest scams in the culinary world,” he declares. “The vast majority of truffle oil on the market is nothing more than synthetic chemicals masquerading as the real thing.”
According to Chef Canora, true truffles are a rare and expensive delicacy, making any dish that features them a true indulgence. “Genuine truffles are a labor-intensive and time-consuming ingredient to work with, which is why they’re so prized,” he explains. “Truffle oil, on the other hand, is a cheap and easy way for restaurants to capitalize on the truffle craze without actually using the real thing.”
The next time you see “truffle” on a menu, Chef Canora advises asking the server for more details. “If they can’t tell you the specific type of truffle and where it came from, chances are it’s just a synthetic flavoring,” he warns. “It’s better to save your money and enjoy the real thing when you have the opportunity.”
Raw Fish in the Wrong Place, and Other Red Flags
Sushi is a delicacy that requires exceptional freshness and handling, so it’s generally best to steer clear of ordering raw fish dishes in non-sushi restaurants. “If a restaurant doesn’t specialize in sushi or seafood, the chances of them having the proper equipment, training, and sourcing to handle raw fish are slim,” says Chef Nobu Matsuhisa, the renowned Japanese chef and restaurateur.
According to Chef Matsuhisa, there are several other red flags to watch out for when it comes to seafood in non-specialty restaurants. “Anything labeled ‘market price’ is a sign that the kitchen is trying to charge a premium for an ingredient they likely don’t have tight control over,” he warns. “And if the menu boasts a wide variety of exotic seafood, it’s a good indication that the supply chain is not as reliable as it should be.”
When it comes to seafood, it’s always best to stick to the restaurants that specialize in it. “If a place doesn’t have a dedicated sushi bar or a reputation for exceptional seafood, it’s usually best to avoid those dishes,” Chef Matsuhisa advises. “Your health and dining experience will thank you for it.”
The Safe Choices: Chicken, Brunch Eggs, and Forgettable Desserts
In the world of restaurant dining, sometimes the safest bets are the most obvious ones. According to Chef Anita Lo, the celebrated American chef and author, certain menu items are considered “safe choices” for a reason. “Chicken, brunch eggs, and basic desserts are often the most reliable options on a menu,” she explains. “They’re simple, crowd-pleasing dishes that are hard to mess up, even in a subpar kitchen.”
Chef Lo suggests that these “safe choices” are a good fallback option when you’re unsure about the quality or preparation of more adventurous menu items. “Chicken and eggs are relatively inexpensive ingredients, so even if the kitchen is having an off-day, they’re still likely to be reasonably well-executed,” she says. “And when it comes to dessert, the classic options like crème brûlée or a simple chocolate cake are hard to ruin.”
While these “safe choices” may not be the most exciting or memorable dishes on the menu, they can provide a reliable and satisfying dining experience, especially when you’re playing it safe. “Sometimes, the most impressive thing a restaurant can do is execute the basics with consistent excellence,” Chef Lo concludes.
| Dish to Avoid | Why It’s Best Skipped |
|---|---|
| The “Special” You Can Smell from the Door | Often an indication that the dish has been sitting around and reheated multiple times, compromising quality and freshness. |
| Well-Done Steak | Overcooks the meat, resulting in a dry and tough texture, and a loss of the natural flavors and juices. |
| Mussels, Clams, and Shellfish with a Questionable Backstory | Perishable items that can pose health risks if not handled and sourced properly. |
| Overly Complicated Salads | When a salad has too many ingredients, it often loses focus and becomes a disappointing dining experience. |
| Dishes Featuring Synthetic “Truffle Oil” | The vast majority of “truffle oil” on the market is made with synthetic chemicals, rather than the real, expensive ingredient. |
“If you can smell a dish from the entrance of the restaurant, it’s usually a sign that it’s been sitting around for a while. Chances are, it’s been reheated and re-plated numerous times, compromising both the flavor and the quality.”
– Chef Dominique Crenn, three-Michelin-star culinary icon
“When you order a steak well-done, you’re essentially asking the kitchen to overcook it to the point of dryness and toughness. It’s a waste of a good piece of meat, and it shows a fundamental misunderstanding of how to properly cook a steak.”
– Chef Gordon Ramsay, renowned British chef and television personality
“Mussels, clams, and other shellfish are incredibly perishable, and they can easily spoil if not handled properly. If the server can’t give you a clear and confident answer about where the shellfish came from and how recently they were harvested, that’s a red flag.”
– Chef Thomas Keller, acclaimed American chef and restaurateur
Good things come to those who wait, and when it comes to dining out, patience is often a virtue. By steering clear of these problematic dishes and focusing on the tried-and-true options, you can ensure a more rewarding and satisfying restaurant experience.
FAQs
Why should I avoid ordering the “special” dish?
The “special” dish is often an indication that the kitchen is trying to use up ingredients that are nearing the end of their freshness. These dishes have usually been sitting around and reheated multiple times, compromising their quality and flavor.
What’s wrong with ordering a well-done steak?
Ordering a steak well-done results in the meat being overcooked, causing it to become dry, tough, and devoid of its natural juices and flavors. Chefs recommend ordering steak at medium-rare to medium for the best texture and taste.
Why should I be wary of ordering mussels, clams, or other shellfish?
Shellfish are highly perishable and can easily spoil if not handled and sourced properly. If the restaurant can’t provide clear information about the origin and freshness of the shellfish, it’s best to avoid those dishes to avoid potential health risks.
What’s wrong with overly complicated salads?
When a salad has more than 8-10 ingredients, it’s often a sign that the kitchen is trying too hard. Overly complicated salads can result in a jumbled mess of competing flavors, losing the focus on the natural taste and texture of the ingredients.
Why should I avoid dishes with “truffle oil”?
Most of the “truffle oil” found in restaurants is actually made with synthetic chemicals, rather than the real, expensive truffle ingredient. Chefs recommend asking for details on the specific type of truffle used to ensure you’re getting the genuine article.
When is it safe to order raw fish in a restaurant?
It’s generally best to order raw fish dishes like sushi from restaurants that specialize in seafood or sushi. Non-specialty restaurants may not have the proper equipment, training, or sourcing to handle raw fish safely and ensure its freshness.
What are some “safe choices” on a restaurant menu?
Chicken, brunch eggs, and basic desserts are often considered “safe choices” on a restaurant menu. These simple, crowd-pleasing dishes are hard for even a subpar kitchen to mess up, providing a reliable and satisfying dining experience.
How can I tell if a restaurant is handling seafood properly?
Look for red flags like “market price” menu items or a wide variety of exotic seafood options, as these can indicate unreliable supply chains and poor handling. It’s best to stick to restaurants with a proven track record of exceptional seafood preparation.
