7 Restaurant Orders Worth a Second Look, According to Chefs
The menu sounds promising, the server is ready, and you are torn between a familiar favorite and something new. Before choosing the most expensive steak or the special, consider what you want from the meal. A luxurious name does not tell you whether you will enjoy what arrives.
In published interviews, chefs have explained why they personally pass on certain restaurant dishes. Their reasons include flavor preferences, price, and wanting something they wouldn’t normally prepare at home. These are individual judgments, not evidence that the same dishes disappoint everywhere.
Here are seven orders worth considering more carefully, with room for your own preferences at every step.
Plain Grilled Chicken Breast
A grilled chicken breast may be exactly what you want. But if you are dining out to discover something different, a basic preparation might not deliver the experience you have in mind. The question is what makes this particular version appealing.
Stephen Greer told Allrecipes’ chef panel that he generally skips standard grilled or seared chicken breast. Identified in the interview as executive chef at The Rally Hotel in Denver, he explained that he looks for something more distinctive than he would usually make at home.
Greer also acknowledged that a well-executed chicken dish has merit. Before ordering, ask what makes the preparation distinctive. If the sauce, technique, or accompaniments interest you, there is no reason to dismiss it simply because chicken sounds familiar.
Related: 8 Fast-Food Meals You Should Avoid At All Cost
Filet Mignon Chosen for Its Reputation
Filet mignon can sound like the natural choice for a celebration. However, choosing it because it feels luxurious may overlook what you enjoy most about steak. Your preference matters more than the impression a menu description creates.
In Delish’s chef interviews, Antimo DiMeo, identified as co-owner and executive chef at Bardea Restaurant Group, said he would pass on filet, especially outside a steakhouse. He favored the flavor and character of alternatives including ribeye, strip, hanger, and bavette.
He also said beautifully sourced, precisely prepared filet can be excellent. Ask which cut the restaurant recommends and why. If filet is your favorite, enjoy it; if you are undecided, let the preparation help settle the question.
Truffle-Oil Upgrades
Truffle oil can make an ordinary side sound more extravagant. Whether that addition improves your meal depends on your taste. Consider it before you pay extra.
William Milian, identified by Delish as chef at Caña at Hyatt Centric Brickell Miami, said he avoids truffle oil because it can overpower a dish. He also questioned the value it adds. Those comments reflect his assessment, not proof that every truffle-oil preparation disappoints.
Ask what the menu means by truffle: fresh truffle, truffle oil, or another truffle-flavored ingredient. Then decide whether that addition appeals to you. If you already know you dislike the aroma, a luxurious description need not change your mind.
Mac and Cheese With an Unclear Premium
Mac and cheese does not need an elaborate explanation to be enjoyable. Sometimes, comfort is the reason you order it. Still, an expensive version deserves the same consideration as any other entrée.
Nitin Bali, identified in the Allrecipes interview as executive chef at Viewline Resort Snowmass, said he considers restaurant mac and cheese overpriced. In the same article, Patrick Schaeffer, identified as executive chef at Waldorf Astoria New York, emphasized that ingredients should serve a purpose.
Their comments offer a useful question: What are you paying for? Ask what distinguishes the dish, rather than assuming an extra cheese or fashionable topping guarantees satisfaction. If the description appeals to you, familiarity alone is no reason to pass.
The Special Ordered Without Questions
A special can be tempting, particularly when the description sounds more interesting than the printed menu. Before deciding, ask what makes it special. That question invites information, not suspicion.
Cory Harwell, identified by Delish as chef and owner of Butcher & Thief, said specials can be inspired. At an unfamiliar restaurant, however, he generally prefers dishes the kitchen prepares every day. His preference doesn’t say anything negative about a particular special.
Ask what inspired the dish and how it compares with the restaurant’s signature offerings. Consider the answer alongside your own appetite. A special may be the best fit, but its temporary place on the menu shouldn’t decide for you.
Risotto Without Knowing the Preparation
If you have strong expectations about risotto, ask about the preparation before ordering. That conversation can help you judge whether the dish matches what you enjoy.
In an October 2024 chef interview, Brian Motyka, then identified as executive chef at Chicago’s Longman & Eagle, said he generally avoids restaurant risotto. He objected to overcooked versions finished with cream.
He explicitly encouraged ordering it at restaurants cooking the rice to order. His comments support asking questions, rather than ruling out every restaurant’s risotto.
Bruschetta Chosen Automatically
Melissa Kravitz Hoeffner, a chef and culinary consultant identified by Delish, said she usually skips bruschetta. She would rather order a more distinctive dish or a salad, questioning whether the starter offers enough enjoyment for its price.
