Chefs don’t trust everything on the menu. Why? Because they know food better than anyone. There are certain dishes they avoid for good reason. Think freshness, quality, and kitchen secrets. If you want to follow their lead, check out these 12 items they’d never order.
12. Lobster Roll
That buttery lobster roll looks like the ultimate indulgence, but many chefs see it as a trap. It’s true that the labor involved in prepping it is significant, but the other ingredients are cheap. That means, you’re often paying a high price for the experience rather than the ingredients.
11. That “Famous” Dish
Some restaurant menus have labels like “world’s best” or “famous” anything. According to Gordon Ramsay, that’s a major red flag. A truly great dish should speak for itself. No flashy marketing or over-the-top claims needed. Chefs know that when a restaurant tells you how great a dish is, it’s often compensating for a lack of quality.
10. Margherita Pizza
A Margherita pizza can be a thing of beauty, but it’s often a poor value at restaurants that aren’t dedicated pizzerias. When you order a basic pizza, you’re often paying a huge price for ingredients that cost almost nothing. Instead of playing it safe with basic options, chefs recommend pizzas you couldn’t easily replicate at home.
9. Chicken Breast
Chicken breast is a staple on many menus, but it’s so easy to get wrong. The problem is that chicken breast is often under-seasoned and overcooked. Many chefs, including the legendary Anthony Bourdain, have called chicken a “chore for cooks to make.” It just doesn’t get the passion and attention that more exciting proteins receive.
8. Sushi
Freshness is everything when it comes to sushi. That’s why many chefs are picky about where they’ll order it. A fishy smell is a dealbreaker. If the rice is dry, clumpy, or puffy, it’s not worth the money. Anthony Bourdain also warned against ordering sushi at a restaurant that also serves steak, noting that neither will be any good.
7. Basic Pasta Dish
Ordering that simple pasta dish? Think again. While comforting and familiar, it’s often one of the most overpriced menu items. You’re settling for basic pasta and sauce that’s inexpensive to cook. Unless the dish features unique, high-quality ingredients you can’t find anywhere, you’re better off saving your money.
6. Eggs Benedict
While a brunch classic, this one is a hard pass for many chefs. The problem is the hollandaise sauce, which is tricky to get right. Here’s another problem: if the hollandaise is made with raw egg yolks, it can become a breeding ground for salmonella if not kept at the proper temperature.
5. Beef Tips
When talking beef tips, there’s no consensus on what part of the cow they should come from. And that’s the main reason why many chefs avoid them. They just won’t order any dish that has a component they can identify as leftovers. For a more satisfying meal, go for a specific cut of meat that hasn’t been repurposed from something else.
4. Well-Done Steak
Gordon Ramsay famously said that he would never order a well-done steak because it can diminish the flavor and texture. Cooking a steak past medium can give you a tough and flavorless piece of meat. If you’re unsure how to order your steak, ask for the chef’s recommendation. They’ll know how to prepare it to bring out its natural tenderness and flavor.
3. Farmed Fish
Many chefs are wary of farm-raised fish, especially tilapia, because they can have a less appealing flavor and texture compared to wild-caught ones. When it comes to seafood, quality and sourcing are key. Before you order, don’t be afraid to ask your server where the fish comes from.
2. The Specials
Here’s a little secret from the chefs: specials are often a way for the kitchen to use up ingredients that are about to expire. Also, if you see a long list of specials, that’s a major red flag. The same thing can be said for a special that seems to be a permanent item on the menu. A true special is a limited-time offering that uses fresh, seasonal ingredients.
1. Soup of the Day
Even though that “soup of the day” looks innocent, it’s the number one item that chefs consistently avoid. The reason? It’s often yesterday’s (or even last week’s) leftovers. Gordon Ramsay advises that you ask what yesterday’s soup du jour was before today’s special. Or, just skip it altogether, unless you’re at a restaurant known for its exceptional soups.