Chefs often place the mixed seafood platter at the top of their “avoid” list. While it looks indulgent, filled with mussels, shrimp, fish bits, and perhaps some scallops, the reality is different. These platters are often made from a mix of seafood that’s not fresh. The shrimp might be from Friday, the mussels from Saturday, and the fish trimmings from the week’s leftovers. Guests think they’re getting a fresh deal, but in reality, it’s often a way to empty the walk-in fridge.
While you may not taste full-on rot, the flavor tends to be dull, slightly fishy, and the texture often lacks freshness. These platters are designed to use up seafood that can’t be sold individually. Instead of a platter, chefs recommend ordering one specific, well-prepared seafood dish, such as fresh oysters or a grilled whole fish. It’s a better reflection of the chef’s skill and the kitchen’s commitment to freshness.
2. Well-Done Steak and “Chef’s Mercy” Meat Dishes
While many enjoy a well-done steak, chefs often dread the order. The issue isn’t about the cooking preference but about the quality of the meat. A well-done steak can mask flaws such as tough cuts or older meat. For instance, one chef shared that a “problem steak” – slightly off-center cuts or imperfectly marbled pieces – would be reserved for well-done orders. The customers would never know the difference, and the dish would be served with extra butter and salt to mask the texture.
For a steak that’s cooked through, consider opting for dishes like braised short ribs or slow-cooked lamb shank, which can offer better flavor and texture without compromising the integrity of the meat.
3. The “Famous” Chicken Breast
Boneless, skinless chicken breast is often seen as the safest choice for a meal, especially for families or business dinners. But behind the scenes, it’s not as great as it appears. In many kitchens, chicken breasts are grilled ahead of time and held in hot boxes to keep them ready for orders. When an order comes in, they’re simply finished on the grill, coated in sauce, and served. While it may look appealing, it tends to be bland, dry, and lacking in any real flavor.
For a more flavorful alternative, consider ordering roasted chicken legs, confit, or grilled thighs instead of the standard chicken breast.
4. Truffle Oil Anything
Truffle oil is often used to make dishes sound more luxurious, but chefs have mixed feelings about it. The truth is, truffle oil is often made from synthetic compounds designed to imitate the scent of real truffles. While it’s used to enhance flavor, it can quickly overwhelm a dish. One chef shared that their famous truffle fries could taste fantastic when real truffles were available, but when they weren’t, the dish was merely potatoes drenched in artificial truffle oil.
When you see truffle oil scattered across an entire menu, it’s often a sign that the restaurant is trying too hard to appear upscale. The best way to enjoy truffles is when they’re used sparingly and in dishes that highlight the ingredient’s true flavor.
5. Overcomplicated Brunch Eggs
Brunch is a time for simplicity, but many restaurants overcomplicate their egg dishes. Complex benedicts, scrambles with a dozen toppings, and multi-sauced omelets are often the worst offenders. The longer the description, the more likely it is that the dish will fail. During busy brunch hours, eggs are often pre-cooked, stored, and reheated, leading to inconsistent textures and overcooked yolks.
If you’re looking for a good egg dish, opt for a simple scramble, a classic omelet, or fried eggs with fresh bread. These dishes show the kitchen’s basic skill without any unnecessary distractions.
6. Late-Night Specials and Endless Menu “Classics”
After 10 p.m., many restaurants shift from creating perfect dishes to simply trying to survive the night. This is when you’ll find items like endless chili, immortal soups, and “famous” lasagna showing up on the menu. These dishes are often recycled leftovers, like roasted meats and vegetables that didn’t sell earlier in the day, combined into a single dish.
If you’re looking for something fresh, avoid these late-night staples. Instead, choose items that are prepared to order and ask the staff what the chef is excited about today. A menu full of recycled dishes might not offer the best experience, even if they have a “classic” reputation.
7. Dessert Traps and the “Buy-In” Sweet Tooth
When the dessert menu arrives, many diners are too relaxed to notice the signs of pre-made or frozen desserts. Cheesecakes that were bought in, lava cakes that have been thawed, and brownies from a delivery service are often dressed up with fresh fruit and sauces to make them seem homemade. But in reality, they’re simply assembled from pre-made bases.
Chefs know the difference between a real pastry and a store-bought one. They suggest skipping the desserts unless the restaurant has a true pastry program. Look for dessert menus that feature seasonal items and dishes that aren’t likely to have spent too much time in the freezer. A focused, short list often indicates real craftsmanship.
The Takeaway: Choose Wisely
The smartest restaurant order isn’t the most Instagram-worthy or the most complicated. Instead, it’s the dish that’s cooked fresh, moves quickly, and shows what the kitchen does best. The key to navigating a restaurant menu is learning to recognize the dishes that hide compromises, like over-reliance on sauces or long holding times. By focusing on high-turnover items and fresh preparations, you can dodge the duds and enjoy a meal that highlights the true skill of the chef.
| Key point | Detail | Value for the reader |
|---|---|---|
| Watch “catch-all” dishes | Seafood platters, stews, endless specials can hide slow-moving stock | Lower risk of disappointing or borderline-fresh meals |
| Prefer simple, high-turnover items | Grilled, fried, or seasonal dishes usually move fast and are cooked to order | Better flavor, texture, and overall dining experience |
| Read the menu like a chef | Notice immortal dishes, heavy truffle oil, overcomplicated eggs, and bought-in desserts | Order with confidence and get the best value from any restaurant |
