The dishes you should NEVER ORDER at a RESTAURANT
The best-kept secret by professional chefs, who take care of your health and wallet.
Going out to eat at a restaurant involves more than just enjoying the food: it’s an experience where we seek quality, fresh flavors, and, above all, proper preparation of each dish. However, several professional chefs have revealed that there are certain dishes you should avoid ordering, even if they seem tempting on the menu. From cuts of meat to ingredients that may be spoiled, these are the dishes that, according to experts, are best not chosen in restaurants.
Overcooked meat: what cuts are you really eating?
When you decide to order overcooked meat, you might be missing out on a complete culinary experience. According to James Briscione, Director of Culinary Research at the Culinary Institute, ordering overcooked meat at a restaurant may not be the best option. Briscione explains that, in many cases, chefs tend to use lower quality cuts of meat for preparations that require a high cooking point. Cooking the meat to this level loses much of its juiciness and original flavor, which allows the low quality of the cut used to be masked.
According to Briscione, cooks often put less effort into preparing these dishes, as they believe the meat loses many of its qualities when overcooked. Instead of a culinary experience, you will receive a piece of dry meat that does not do justice to the price you are paying. If you enjoy well-cooked cuts, consider ordering them at medium cooking points to ensure the chef delivers a juicier and better-prepared piece.
Fish and seafood on Mondays: questionable freshness at the start of the week
Fish and seafood lovers should be cautious about the days they choose to order these types of dishes. According to the tradition of many restaurants, fresh fish is usually received mid-week, such as Thursdays or Fridays. This implies that, by the time Monday arrives, the fish and seafood have already been in refrigeration for several days, and although they may still be safe for consumption, they may have lost their freshness and original flavor.
Ordering fish or seafood on a Monday could lead you to receive a dish that is not at its best. With less flavor and a compromised texture, this choice may not meet your freshness expectations. The chefs' suggestion is to opt for fish and seafood between Thursday and Saturday, when it is more likely that the ingredients are fresh and of optimal quality. This way, you will enjoy the authentic taste of the sea without risks or disappointments.
Mussels: a potential risk for the stomach
Mussels are a delicacy for many, but they can be a source of problems if not handled properly. According to Mary Dumont, chef and general manager of the restaurant Cultivar in Boston, mussels are a dish that should be avoided in restaurants, especially if you are not sure that the establishment handles these ingredients with extreme care. Mussels are very sensitive and spoil quickly, so a single bad mussel can be enough to trigger serious stomach problems.
Unlike other seafood, mussels require specific and extremely careful handling. While many restaurants comply with safety measures, others may not pay enough attention, especially during peak demand times. To avoid these risks, consider enjoying this dish only at trusted restaurants that specialize in seafood, or better yet, at home where you can control the freshness and quality of the ingredients.
Dishes with truffle oil: a marketing trap on an expensive plate
Dishes that feature “truffle oil” on the menu often seem sophisticated and full of flavor, but they could actually be a big trap. According to consulted chefs, many restaurants use artificial truffle oil, which is actually a mixture of chemicals that mimic the aroma and flavor of truffles. Instead of using authentic truffles, they resort to compounds like bis(methylthio)methane, which replicates the earthy aroma of truffles but without the benefits or quality of this expensive ingredient.
This trick allows restaurants to charge high prices for dishes that do not actually contain real truffles, which is a significant disadvantage for diners. Instead of enjoying the authentic flavor of this luxury ingredient, you end up paying for a dish that gives you "cat for rabbit." The recommendation is to avoid dishes that include truffle oil in their description, unless you are at a high-end restaurant that guarantees the authenticity of its ingredients.
Why do chefs reveal these secrets?
Although it may seem strange that chefs themselves warn about these dishes, the reason behind this transparency is simple: to provide diners with the best possible experience. Many chefs feel a responsibility to educate their customers and prevent them from having a disappointment or, worse, experiencing health issues. Additionally, sharing these recommendations strengthens trust in establishments, as it shows they care about the quality of what they offer.
Chefs often know the internal processes and understand how the restaurant industry works. This knowledge allows them to identify which dishes do not always meet the freshness, authenticity, or quality standards that customers expect. Furthermore, by avoiding ordering these dishes, you help restaurants offer only the best from their menu and reduce waste of ingredients that may not be in optimal condition.
Other tips for enjoying a safe and satisfying dining experience
To maximize your experience and ensure that each dish meets your expectations, here are some additional tips:
- Ask about the origin of the ingredients: In many restaurants, the staff will be happy to talk to you about the source and freshness of the ingredients, especially if they are seafood or specific meats.
- Prefer recommended dishes: Ask the waiter or waitress which are the most popular dishes or the specials of the day. These are usually the ones prepared with fresh ingredients and more care.
- Observe the restaurant's environment: The cleanliness of the place and the attentiveness of the staff are often good indicators of the quality standards maintained by the restaurant. A place that pays attention to detail is likely to also maintain good food safety practices.
- Avoid the menu from Monday to Wednesday: Generally speaking, Mondays are slower days in most restaurants, which may mean less turnover of fresh ingredients. If you have the option, choose to visit restaurants between Thursday and Sunday.