Eating out should be a treat, not a gamble—yet even the most well-intentioned diners can fall for menu traps. Professional chefs and industry insiders often know which dishes to skip, whether it’s due to freshness, effort, or just plain deception. Steering clear of these items can save you from disappointment—and maybe even a bout of food-related regret. Let’s unpack what chefs consistently warn us against, and why avoiding them can make dining out smarter and tastier.
1. Soup du Jour and Daily Specials
Many chefs agree: the dreaded “soup du jour” is often a repackaged version of yesterday’s leftovers. Chef Jon Davis reportedly avoids it because the soup well may be refilled less often than you’d think. Gordon Ramsay shared similar skepticism—he even recommends asking what yesterday’s special was to spot recycled ingredients. Chef John Mitzewich also advises comparing lunch and dinner menus to catch creative leftovers masquerading as new meals. These dishes might be convenient to steam up, but your taste buds and food safety deserve fresh.
2. Well-Done Meat (and Other Overcooked Orders)
Ordering your steak well-done may save your palate from pink centers—but chefs consider it a red flag. James Briscione warns that these orders typically get the least desirable cuts that lose flavor and moisture when overcooked. Food Republic culinary insiders share the sentiment, using the term “save for well-done” as code for subpar quality. Overdone meat not only masks imperfections, but it also dulls the best qualities of a good cut. Instead, chefs generally recommend medium to medium-rare to preserve taste and tenderness.
3. Truffle Oil, Bargain Sushi, and Gimmicky Eats
High-flavor name, questionable value: that’s the story of truffle oil. Chef Briscione cautions that it’s often synthetic, overly pungent, and a pricey garnish for cheap marketing. Likewise, “bargain sushi” is a deal in name only—Bourdain and others criticize it for using lower-quality or possibly unsafe ingredients. And trending or gimmicky dishes—think cream-stuffed towers or Insta-friendly monstrosities—are frequently designed more for social shares than substance.
4. Chicken and Plain Salads That Aren’t Special
Chicken is safe—but in many restaurants, it’s safe in the sense that it’s bland, uninspired, and often poorly executed. Bourdain famously called chicken a “chore” for cooks, noting many restaurants don’t care enough to elevate it. Bon Appétit chefs note that chicken is fine when the place specializes in it—but beware of menu-standby versions that feel like filler. Salads, too, are often overpriced and underwhelming. Restaurant insiders mention house salads made from kitchen scraps, and overpriced lettuce drizzled with bottled dressing feels like a culinary cop-out.
5. Mussels, Swordfish, and Other Risky Seafood Orders
Seafood—particularly shellfish—is a delicate matter, and even chefs steer clear in many cases. Mussels top the “never order” roster due to safety concerns; one spoiled mussel can spoil your night—or worse—your health. Bourdain echoed this warning, emphasizing how often mussels are handled improperly in the kitchen. Swordfish, loaded with parasites and high in mercury, is also a frequent slip-up—especially for pregnant diners or anyone with a weaker immune system.
Dining Smart: What to Order (and What to Ditch)
So what’s the real takeaway here? Skip items that rely on hidden ingredients, shortcuts, or surface-level appeal—like recycled soups, well-done meat, truffle oil, default chicken dishes, and questionable seafood. Instead, go for made-to-order, seasonal, and well-prepared menu items—especially if they’re the kitchen’s specialty. Ask yourself: “Does this dish showcase the chef’s skill, or hide behind extravagance or convenience?” When in doubt, order what’s fresh, specific to the restaurant’s expertise, and sounds as good as it reads.
Ever had a dish go so wrong it changed how you order? Share your worst restaurant letdown—or best exception—down below!
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