Overview: Culinary professionals possess a distinct perspective on restaurant menus that differs from the average patron. A recent inquiry into dining preferences revealed eight chefs and restaurateurs who share the specific dishes they strictly avoid when visiting establishments outside their own kitchens.
The Full Story
Chefs maintain a heightened awareness of ingredient quality and kitchen operations that informs their personal dining choices. Aarthi Sampath, chef and founder of Drāvida in New York City, emphasizes the importance of server enthusiasm when selecting a meal. She notes that hesitation or subtle steering toward other options by staff serves as a clear indicator to avoid a dish. Additionally, she advocates for seasonal produce on menus, stating that vegetable sides should not feel like token options but rather deserve creativity and intention equal to other menu items.
Specific dishes often trigger avoidance based on authenticity and flavor complexity. Rafa de la Rosa, sous chef at Minetta Tavern in Washington, D.C., avoids gambas al ajillo because U.S. variations frequently stray from the authentic version of small rock shrimp with quality olive oil, garlic, and cayenne pepper. Glenn Rolnick, director of culinary operations at Carmine’s Italian Restaurant in NYC, skips pasta Alfredo due to its uniform cream sauce texture, preferring dishes where flavors change from forkful to forkful. Chris Meier, executive chef at The Curtis in Denver, avoids overly complicated meals that can become contrived and convoluted, favoring premium components that elevate a dish without ego.
Operational timing and specific ingredients also dictate ordering decisions. Chris McLaurin, chef at Lutra Cafe & Bakery in Durham, N.C., advises listening to servers regarding recommendations rather than asking for favorites. Carlos Barroz, executive chef and partner at Palermo Argentinian Bistro in NYC, never orders specials on Mondays due to the likelihood of leftovers from the weekend. He also avoids liver dishes entirely because his grandmother used to feed him calf liver as a child. Brian Rae, culinary director at ES Hospitality in Boston, recalls an experience in Lyon, France, where he ordered andouillette thinking it was sausage, only to discover it is stuffed with stomach and intestine, specifically the colon for pungency.
Erik Niel, chef and owner of Easy Bistro & Bar in Chattanooga, Tenn., advises against immediately ruling out banal menu items. He suggests that a wedge salad or chicken dish can change a dining experience if executed correctly. His philosophy is that limiting oneself to specific preferences prevents discovering the best offerings in a kitchen.
Consumer Takeaway
This collection of insights offers diners a practical guide for navigating restaurant menus with greater confidence. By observing server enthusiasm, checking seasonal availability, and avoiding specific dishes like Monday specials or complex preparations that may lack flavor variation, consumers can align their dining choices with the operational realities known by culinary professionals.
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