Professional chefs reveal which dishes they avoid ordering at restaurants

Ever sat in a restaurant, perusing the menu, wondering what the savvy diners, the true connoisseurs, are ordering? Spoiler alert: Often, they’re not ordering what you might expect. I’m Gabriel, and today, we’re diving into the *culinary secrets* that *professional chefs* swear by when it comes to dining out. It’s time to unravel the dishes they avoid like the plague.

Highlights

• 🌟 Chefs steer clear of high-priced items like lobster rolls, which often don’t deliver value.
• 🍝 Basic pasta dishes can be overpriced for what they offer.
• 🥗 Salads often miss the mark, especially when priced solo.
• 🥣 Soup of the day may just be yesterday’s leftovers.
• 🐟 Tinned fish is a surprise no-go due to steep markups.

A chef once joked, “Ordering soup in a restaurant is like asking the chef to feed me yesterday’s lunch!”

Why Chefs Avoid Certain Dishes

As someone who has spent plenty of time in kitchens, I can tell you—the menu item choices in restaurants are viewed differently once you’ve wielded a chef’s knife. Chefs are on a constant quest for exceptional flavors that spark joy. They want unique culinary experiences, not the same mundane fare they can whip up at home. Amber Williams, an executive chef and author, says, “If I’m spending my money, it better be on something I can’t easily replicate.”

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When dining out, the desire for adventure in flavors becomes paramount. Chefs look for dishes that make them think, “Wow, this is a flavor explosion!” Instead, they often find themselves straying from classics that just aren’t worth the cash. Here are some of the most frequent no-nos on a chef’s restaurant order list.

The Lobster Roll Riddle

Evan Hennessey. When you break it down, the cost of a lobster roll often doesn’t justify the taste experience. Labor-intensive sourcing combined with a hefty restaurant markup leads culinary insiders to shun it. “People pay without a second thought,” says Hennessey. What we call “tourist pricing” frustrates locals and those in the know.

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While indulging in a lobster roll may sound tempting, chefs often warn against the astronomical price for what’s essentially a sandwich of itself. Instead, they might opt for a unique seafood dish that actually brings something new to the palate. If you’re eyeing that lobster roll, ask yourself if the price reflects true culinary artistry.

Pasta: The Perils of Basic Dishes

Nina Swasdikiati. Pasta should be comfort food, approachable and simple. Yet many restaurants overcharge for basic dishes. Why pay $20 for a plate of spaghetti with a lackluster sauce when you can make it yourself for a fraction of the cost? This sentiment resonates with chefs who usually reserve their cravings for pasta dishes that push culinary boundaries.

Ryan Jones, another culinary expert, cites classic pasta dishes like *cacio e pepe*. Sure, it’s a delightful Italian staple—but the prices on menus (sometimes hitting $38!) are disheartening. He confesses that he prefers making this creamy, peppery goodness at home, where he knows every ingredient is fresh and well-prepared.

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Salads: The Overpriced Greens

Swasdikiati, who finds herself disappointed by the uninspired and overpriced greens at restaurants. Next time, weigh the cost versus your culinary creativity—chances are, you’ll find it much cheaper and tastier to toss together your own blend of fresh veggies and dressing.

Soup: Beware the ‘Soup of the Day’