Dining at a restaurant is often a time to indulge, discover new flavors, and enjoy a relaxing experience. However, there are certain unwritten rules of the culinary world that only chefs truly understand. From ingredient freshness to menu design, some dishes are better left unordered for reasons ranging from hygiene to quality concerns. Here are seven things chefs believe you should avoid when eating out, along with practical tips to make your dining experience even better.
1. Overly Complicated Dishes: A Red Flag for Quality
Menus filled with overly elaborate dishes—those boasting a long list of ingredients or fancy techniques—can be a warning sign. While they may sound appealing on paper, such dishes can sometimes hide poor-quality ingredients or overly processed components.
For example, a dish featuring “truffle-infused mushroom risotto with candied bacon and saffron foam” might sound luxurious but could rely heavily on artificial flavors, such as truffle oil, and pre-made ingredients. Instead of enhancing the dish, these elements may overwhelm or mask the true flavors.
Chefs agree that simplicity often wins. A dish with fewer ingredients and a focus on seasonal produce allows the natural flavors to shine. It also demonstrates the chef’s confidence in their cooking skills and ingredient sourcing.
2. Tap Water Ice Cubes: A Hidden Hazard
Ice cubes might not seem like a significant concern, but they can pose a hygiene risk in some restaurants. Ice machines are often overlooked during routine cleaning, leading to the buildup of bacteria and impurities. In establishments with inconsistent hygiene practices, this problem is more common than you might think.
Tap water quality also varies widely depending on the location. In some areas, untreated tap water used for ice can carry traces of chlorine, minerals, or even harmful microorganisms.
To minimize risk, avoid drinks with ice cubes unless you’re in a reputable restaurant with high hygiene standards. Bottled beverages or cocktails served without ice are safer alternatives, especially when traveling abroad.
3. Fish on a Monday: A Question of Freshness
Seafood is often considered a sophisticated and healthy choice when dining out, but timing is everything. Many restaurants receive their seafood deliveries on Thursday or Friday in preparation for the busy weekend service. By Monday, the fish served may have been sitting for days, and its quality is likely diminished.
Freshness is crucial when it comes to seafood, not only for flavor but also for food safety. Fish that isn’t fresh can develop a strong “fishy” smell and taste, which chefs strive to avoid. While some high-end restaurants receive daily seafood deliveries, this practice is far from the norm. Unless you’re dining at an establishment with a reputation for sourcing fresh seafood daily, it’s better to skip fish on a Monday and wait for midweek dining.
Instead, consider vegetarian or seasonal dishes on Mondays, as these are often prepared with freshly delivered ingredients.
4. Daily Specials That Don’t Add Up
Daily specials are often promoted as the chef’s creative highlight of the day. However, not all specials are created equal. In some cases, they are used as a way to repurpose leftover ingredients or use products nearing their expiration date.
While this isn’t inherently bad—after all, reducing food waste is important—it’s worth being cautious. Specials that seem unusually cheap or out of place compared to the rest of the menu may not be the best choice. For example, a “lobster risotto” priced significantly lower than other seafood dishes might indicate the use of frozen or lower-quality lobster.
To avoid disappointment, ask your server about the special’s inspiration and preparation. If it’s truly a standout creation, they’ll be happy to share details.
5. Chicken as a Starter: A Missed Opportunity
Chicken is a staple protein on menus worldwide. It’s versatile, widely enjoyed, and relatively inexpensive. However, when it comes to restaurant starters, chicken can be a disappointing choice. Many chefs prepare chicken in bulk, especially for popular dishes like salads, skewers, or soups. This practice often results in chicken that lacks flavor, succulence, and individuality.
Chicken starters also tend to reflect less creativity on the chef’s part. For example, a chicken Caesar salad or chicken noodle soup might be comforting, but these dishes rarely showcase a restaurant’s unique culinary style.
For a more memorable experience, opt for starters that use seasonal vegetables, local seafood, or house specialties. These dishes often reflect the chef’s passion and skill far more than a standard chicken dish.
6. Perfect-Looking Salads: Don’t Be Fooled
A salad may seem like a healthy and safe option, but appearances can be deceiving. Restaurants often rely on pre-washed bagged greens, which can sometimes harbor bacteria if not stored properly. In addition, salad ingredients like lettuce, spinach, and arugula are highly perishable and may be past their prime.
To make up for less-than-fresh ingredients, some restaurants smother salads in heavy dressings, cheese, or toppings, disguising the lack of quality. While these additions might enhance the taste, they can compromise the nutritional value and freshness you expect from a salad.
When ordering a salad, prioritize those made with seasonal ingredients. Ask your server if the produce is locally sourced, as this often guarantees better quality and freshness.
7. Truffle-Flavored Dishes: An Expensive Illusion
Truffles are one of the most luxurious and sought-after ingredients in the culinary world, known for their earthy and aromatic flavor. However, many dishes labeled as “truffle-flavored” rely on synthetic truffle oils rather than real truffles. These oils are made from chemical compounds that mimic the truffle aroma but lack the depth and complexity of the genuine ingredient.
Chefs often recommend avoiding dishes that heavily feature truffle oil, as it can overpower other flavors and doesn’t reflect the elegance of real truffles. If you’re tempted by a truffle dish, inquire whether real truffles are used or if the flavor is artificially enhanced. High-end restaurants with a reputation for luxury dining are more likely to use authentic truffles.
Additional Tips for a Better Dining Experience
- Inspect the Menu: A shorter menu often indicates a focus on fresh, seasonal ingredients. Extensive menus, on the other hand, can signal reliance on frozen or pre-prepared items.
- Ask Questions: Servers are an excellent resource for recommendations. Don’t hesitate to ask about the most popular or chef-recommended dishes.
- Check Online Reviews: Websites and apps like TripAdvisor or Yelp can provide valuable insights into a restaurant’s strengths and weaknesses. Look for consistent comments about freshness and quality.
- Trust Your Instincts: If something seems off—whether it’s the menu design, the staff’s knowledge, or the overall cleanliness—it’s okay to reconsider your choice.
Eat Smart, Enjoy More
Dining out is one of life’s great pleasures, but being informed about what to order can elevate the experience. By avoiding certain dishes and staying aware of potential pitfalls, you can enjoy meals that truly highlight the restaurant’s strengths. Remember, great dining establishments prioritize quality, transparency, and customer satisfaction above all else. Trust your instincts, ask questions, and savor the culinary adventure with confidence.