When I’m tired of cooking, there’s truly nothing like going out to a restaurant and letting the professionals take the reins. There’s something about the atmosphere of dining out that makes the day feel special. And let’s face it: I’m almost always getting a tastier meal than I could make myself (unless, of course, I’m following a Delish recipe). The problem is that not every dish is worth your hard-earned cash.
Sometimes a restaurant is overcharging for a menu item. Sometimes the dish lacks flavor. And sometimes, the ingredients may even raise food safety concerns. We tapped chefs across the country to find out what they would never order at a restaurant, so you never have to overpay, leave unsatisfied, or worse, deal with food poisoning. You’re welcome.
Filet Mignon
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This steak-loving gal was shocked to find one of her favorite cuts on the list. But Antimo DiMeo, co-owner and Executive Chef at Bardea Restaurant Group, says he would pass on filet mignon, especially when he isn’t dining at a steakhouse.
“There’s nothing wrong with filet when it’s sourced beautifully and executed with precision, but in a lot of restaurants, it becomes the ‘safe’ luxury order,” he says. “It’s tender, yes, but it’s also one of the least flavorful cuts on the animal because it doesn’t have the same fat, marbling, or character as a ribeye, strip, hanger, bavette, or even a great short rib.”
In other words, filet may sound like the fancy choice, but it’s not always the most exciting one.
“A lot of times, people order filet because it feels like the premium choice, but premium doesn’t always mean most delicious,” he notes. “Unless the restaurant has a serious steak program, I’d rather order a cut with more personality.”
Escolar
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If you’re a sushi lover like me, you’ve likely come across escolar, which is often labeled as white tuna on menus. Chef Min Koo Lee of Sushi by SYC says he wouldn’t order it at a sushi restaurant, not because the fish is necessarily bad, but because he prefers ingredients to be presented honestly.
“It’s not because I think it’s a bad fish—I’ve always believed the best ingredients don’t need to be called something they’re not,” he shares. “The fish itself should be enough. When I sit down at a sushi bar, I’m hoping to discover something that’s at its seasonal peak or something the chef is genuinely excited to serve. I’d much rather experience a beautifully prepared piece of kinmedai, kohada, nodoguro, or another seasonal fish.”
For Lee, top-tier sushi comes down to transparency and technique, not flashy menu language.
“Great sushi has never been about luxury or rarity. It’s about honesty, restraint, and respect for the ingredient,” he concludes.
Chef William Milian of Caña at Hyatt Centric Brickell Miami says he’s a little weary about ordering fish from restaurants that don’t specialize in seafood.
“I’m usually a little cautious about ordering fish if the spot isn’t really known for seafood,” he shares. “It’s super sensitive to time and temp, and if it’s not fresh or handled right, you can tell immediately.”
Buschetta
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Chef and culinary consultant Melissa Kravitz Hoeffner says she usually skips bruschetta when dining out.
“I love making it at home, but at a restaurant it’s just a way to fill up on bread, and usually the tomatoes aren’t great and are overdressed,” she shares. “I think it’s a menu item often offered because it’s a plant-based, simple dish that everyone can agree on sharing, but to me, it’s not worth the cost, and I’d rather eat a more unique dish or a salad.”
The Daily Special
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Daily specials can be great, but Cory Harwell and Coleen Janeway both say they approach them with a little caution.
Harwell, chef and owner of Butcher & Thief, says he’s usually skeptical of specials when he is trying a restaurant for the first time.
“Sometimes they’re truly inspired, but other times they’re a way to use up ingredients that are getting close to the end of their shelf life,” he says. “There are plenty of exceptions, but if I’m trying a restaurant for the first time, I’ll usually stick with the menu items they execute every day.”
Janeway, a chef and master gardener, is especially cautious about seafood specials on Sundays and Mondays.
“We love a ‘catch of the day,’ but ordering seafood pasta or fish stew on a Sunday or Monday is a gamble,” she shares. “Most kitchens get their final major fish deliveries on Thursday or Friday to prepare for the weekend rush. By Sunday night, that inventory is at the end of its shelf life—heavy sauces or bold spices are a chef’s favorite tool for masking seafood that’s just past its prime.”
Anything With Truffle Oil
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Truffle oil may sound luxurious, but Janeway says it rarely delivers on that promise.
“Restaurants love to upcharge $8 for a drizzle of truffle oil on a burger or fries, but 99% of commercial truffle oil contains zero actual truffles,” she says. “It’s an entirely synthetic chemical compound mixed with cheap oil. It’s a chemical perfume trick, not a luxury ingredient.”
Milian agrees that truffle oil can easily take over a dish without adding much real value.
“I’d skip anything with truffle oil; it’s almost always synthetic and ends up overpowering the dish. You’re really just paying for the name, not the ingredient,” he says.
Hollandaise Sauce
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Janeway suggests skipping eggs Benedict unless you really trust the kitchen.
“Hollandaise is a ‘warm’ sauce that can’t be kept boiling hot (it curdles) and can’t be refrigerated (it solidifies). Instead, it sits in a lukewarm temperature danger zone on the line for hours,” she shares. “If you don’t trust a kitchen’s food safety implicitly, it’s a bacteria breeding ground.”
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