Bourdain’s Restaurant Red Flags: 14 Menu Items to Skip!

Steer clear of certain dishes when dining out, experts advise, highlighting potential red flags like “fishy” smelling seafood on a Monday, anything labeled “house special,” and overly complex preparations, which could indicate a restaurant trying to mask less-than-fresh ingredients or inconsistent culinary skills.

Several menu items commonly found in restaurants should raise suspicion, according to culinary professionals and restaurant industry insiders. These experts caution diners to be wary of specific preparations and ingredient combinations that might suggest a lack of quality or freshness. Understanding these red flags can empower diners to make more informed choices and potentially avoid a disappointing or even unpleasant dining experience.

“The best way to avoid ordering something subpar is to be informed and observant,” notes a seasoned food critic. “Pay attention to the restaurant’s overall atmosphere, cleanliness, and the attentiveness of the staff. These factors often reflect the kitchen’s standards as well.”

One of the most frequently cited warnings is against ordering fish, particularly on Mondays. This is because many restaurants receive their fresh fish deliveries earlier in the week, and by Monday, the seafood may no longer be at its peak freshness. “Unless you are at a restaurant known for its seafood and with a high turnover, avoid ordering fish on Mondays,” advises a former chef. “The chances are higher that it’s been sitting around for a few days.” The smell test is also critical; any fishy or overly pungent odor should be an immediate cause for concern.

Dishes labeled as “house specials” or “chef’s specials” can also be problematic. While some restaurants genuinely use these specials to showcase innovative dishes or highlight seasonal ingredients, others may use them as a way to unload ingredients that are nearing their expiration date. “Sometimes, a ‘special’ is just a way to use up leftovers,” warns a restaurant manager. “It’s always a good idea to ask your server about the special’s ingredients and preparation method to gauge its freshness.”

Soups, while often comforting, can also be a red flag. Restaurants may use soup as a way to utilize leftover vegetables, meats, or other ingredients that would otherwise go to waste. While this isn’t inherently bad, it can result in soups that lack flavor or have an inconsistent texture. Cream-based soups are particularly susceptible to this issue, as the cream can mask the taste of older ingredients. Clear broths and vegetable-based soups are generally a safer bet.

Anything deep-fried should also be approached with caution. The quality of the frying oil can significantly impact the taste and texture of fried foods. If the oil is old or dirty, it can impart a greasy, unpleasant flavor to the food. “Restaurants should ideally change their frying oil regularly,” explains a food safety inspector. “But some establishments cut corners, which can result in inferior fried dishes.” Observe the color of the fried food; if it’s excessively dark or has a burnt taste, it’s a sign that the oil is past its prime.

Complex dishes with numerous ingredients and elaborate preparations can also be warning signs. Restaurants may use these dishes to conceal the fact that certain ingredients are not fresh or of high quality. “The more things going on in a dish, the easier it is to hide imperfections,” says a culinary instructor. “Simpler preparations often highlight the quality of the ingredients more effectively.”

Buffets, while offering a wide variety of options, present their own set of concerns. Food that sits out for extended periods can become stale, dry, or even unsafe to eat. Furthermore, the risk of cross-contamination is higher in a buffet setting. “Buffets can be a breeding ground for bacteria if not managed properly,” warns a public health official. “Be sure to check the temperature of the food and avoid anything that looks like it’s been sitting out for too long.”

Ice in drinks is another area to consider. If the ice machine is not properly maintained, it can harbor bacteria and mold, which can contaminate the ice and potentially make you sick. “Restaurants need to clean their ice machines regularly,” says a restaurant consultant. “Unfortunately, this is often overlooked, which can lead to unsanitary conditions.” Look for signs of cleanliness around the ice machine and avoid using ice if it appears cloudy or has an unusual odor.

Hollandaise sauce, often served with eggs Benedict or asparagus, is another potential red flag. This rich, emulsified sauce is made with egg yolks and butter, making it highly susceptible to bacterial growth. If not prepared and stored properly, it can quickly become a breeding ground for salmonella. “Hollandaise sauce should be made fresh and kept at the correct temperature,” warns a food safety expert. “If it looks or smells off, don’t risk it.”

Pre-ground pepper, while convenient, often lacks the flavor and aroma of freshly ground peppercorns. Additionally, pre-ground pepper can harbor dust and other contaminants. “Freshly ground pepper adds a much more vibrant flavor to dishes,” says a spice merchant. “It’s worth asking your server for freshly ground pepper whenever possible.”

Well-done steak can also be a culinary faux pas. Ordering a steak well-done essentially means that it will be cooked to the point of being dry and tough. Chefs often recommend ordering steak medium-rare or medium to ensure that it remains tender and juicy. “Cooking a steak well-done can mask the quality of the meat,” says a steakhouse owner. “If a steak is not of the highest quality, cooking it well-done can make it even less palatable.”

Overly elaborate garnishes can also be a red flag. While garnishes can add visual appeal to a dish, they can also be used to distract from the quality of the food itself. If a dish is covered in an excessive amount of garnish, it may be a sign that the restaurant is trying to compensate for something lacking in the main ingredients. “A simple garnish is often all that’s needed to enhance a dish,” says a food stylist. “Anything more than that can be overkill.”

Tap water can sometimes be a source of concern, particularly in older buildings where the plumbing may be outdated. Lead and other contaminants can leach into the water, making it unsafe to drink. “Restaurants should regularly test their tap water to ensure that it meets safety standards,” says an environmental health specialist. “If you’re concerned about the quality of the tap water, opt for bottled water instead.”

Finally, be wary of restaurants that are excessively empty. A lack of customers can indicate that the restaurant is not popular or that it has a poor reputation. “There’s often a reason why a restaurant is empty,” says a restaurant industry analyst. “It could be due to bad food, poor service, or a combination of factors.” While everyone enjoys a quiet meal sometimes, an unusually empty restaurant can be a warning sign.

By being mindful of these potential red flags, diners can significantly increase their chances of having a positive and enjoyable dining experience. Paying attention to details such as the freshness of ingredients, the cleanliness of the establishment, and the attentiveness of the staff can all contribute to a more informed and satisfying meal. Ultimately, the goal is to choose restaurants that prioritize quality, freshness, and customer satisfaction.

Expanding on Menu Item Red Flags

To delve deeper into each red flag, consider these expanded perspectives:

1. Monday Fish: The crux of the matter lies in the supply chain. Many restaurants receive their fish deliveries on Tuesday or Wednesday, depending on the market and their supplier relationships. By Monday, the fish that hasn’t been sold is nearing the end of its freshness window. Even if the fish is stored properly, its flavor and texture will inevitably degrade over time. Responsible restaurants will often adjust their menus on Mondays to reflect this reality, offering fewer fish options or running specials on dishes that utilize more durable ingredients. However, restaurants located near major fishing ports or those with established relationships with local fishermen might be exceptions to this rule, as they can receive fresh catches daily. Ask the server about the freshness of the day’s fish and where it originated. A knowledgeable server should be able to provide specific details about the fish and its source.

2. “House Specials”: The term “house special” is incredibly broad and can mean anything from a dish the chef is particularly proud of to a way to move surplus ingredients. It’s essential to ask probing questions about the special. Is it a new dish the chef is experimenting with? Does it feature seasonal ingredients? Or is it simply a combination of leftovers from the past few days? Some restaurants genuinely use specials to highlight creativity and seasonal bounty, while others see it as an opportunity to reduce waste. The key is to discern the restaurant’s motivation by engaging with the server and carefully considering the description of the dish. Look for clues like pricing (is it significantly cheaper than other entrees?) and the ingredients listed (are they common or more unusual?).

3. Soups: The danger with soup lies in its versatility as a vehicle for repurposing ingredients. While many excellent soups are made with a thoughtful combination of fresh ingredients, others serve as a convenient way to use up leftover vegetables, meat trimmings, and even stale bread. Cream-based soups are particularly adept at masking off-flavors or textural inconsistencies. Clear broths and vegetable-based soups, on the other hand, tend to be more transparent in their composition. Look for soups that feature a clear and flavorful broth and avoid those that appear overly thick or creamy. Ask about the soup’s ingredients and preparation method. A well-made soup should have a balanced flavor profile and a pleasant aroma.

4. Deep-Fried Foods: The quality of frying oil is paramount when it comes to deep-fried dishes. Oil that is old, dirty, or improperly filtered can impart a rancid flavor to the food and make it greasy and unpleasant. Furthermore, oil that is repeatedly heated and cooled can break down, producing harmful compounds. Restaurants should ideally change their frying oil regularly and maintain it at the correct temperature to ensure optimal results. Visually inspect the fried food for excessive darkness or a burnt appearance, which indicates that the oil is past its prime. Avoid dishes that are overly greasy or have an off-putting odor.

5. Complex Dishes: Dishes with a multitude of ingredients and elaborate preparations can be a way to conceal imperfections in the quality of individual components. The more components in a dish, the more difficult it becomes to discern the freshness and quality of each ingredient. Simpler preparations, on the other hand, highlight the inherent qualities of the ingredients and leave less room for error. For example, a simple grilled fish with lemon and herbs showcases the freshness of the fish, while a fish stew with numerous vegetables, spices, and sauces can mask the quality of the fish itself. Opt for dishes that feature a limited number of high-quality ingredients and allow the flavors to shine through.

6. Buffets: Buffets present a unique set of challenges in terms of food safety and quality. Food that sits out for extended periods can become stale, dry, and susceptible to bacterial growth. Maintaining proper food temperatures is crucial in preventing the proliferation of harmful bacteria. Furthermore, the risk of cross-contamination is higher in a buffet setting, as customers may inadvertently transfer bacteria from one dish to another. Inspect the buffet carefully before making your selections. Check the temperature of the food, ensure that serving utensils are clean, and avoid dishes that appear to have been sitting out for too long.

7. Ice in Drinks: Ice machines can be a breeding ground for bacteria and mold if not properly cleaned and maintained. These contaminants can then transfer to the ice and potentially make you sick. Restaurants should regularly clean and sanitize their ice machines to prevent the growth of harmful microorganisms. Inspect the ice for any signs of cloudiness, discoloration, or unusual odors. Avoid using ice if it appears to be contaminated.

8. Hollandaise Sauce: Hollandaise sauce, a rich and emulsified sauce made with egg yolks and butter, is highly susceptible to bacterial growth if not prepared and stored properly. The warm temperature and high fat content of the sauce provide an ideal environment for bacteria to thrive. Salmonella is a particular concern with hollandaise sauce. Restaurants should prepare hollandaise sauce fresh and keep it at the correct temperature to prevent bacterial contamination. If the sauce looks or smells off, don’t risk it.

9. Pre-Ground Pepper: While convenient, pre-ground pepper lacks the flavor and aroma of freshly ground peppercorns. The volatile oils that give pepper its distinctive flavor dissipate quickly after grinding, leaving pre-ground pepper with a dull and less pungent taste. Additionally, pre-ground pepper can harbor dust and other contaminants. Ask your server for freshly ground pepper whenever possible to enhance the flavor of your dishes.

10. Well-Done Steak: Ordering a steak well-done essentially means that it will be cooked to the point of being dry and tough. The internal temperature of a well-done steak is typically around 160°F (71°C) or higher, which causes the muscle fibers to contract and expel moisture. Chefs generally recommend ordering steak medium-rare or medium to ensure that it remains tender and juicy. Cooking a steak well-done can also mask the quality of the meat, making it difficult to discern whether it is of high quality or not.

11. Elaborate Garnishes: Overly elaborate garnishes can be a red flag, suggesting that the restaurant is trying to distract from the quality of the food itself. While garnishes can add visual appeal to a dish, they should complement the flavors and textures of the main ingredients, not overshadow them. If a dish is covered in an excessive amount of garnish, it may be a sign that the restaurant is trying to compensate for something lacking in the main ingredients.

12. Tap Water: Tap water can sometimes be a source of concern, particularly in older buildings where the plumbing may be outdated. Lead and other contaminants can leach into the water, making it unsafe to drink. Restaurants should regularly test their tap water to ensure that it meets safety standards. If you’re concerned about the quality of the tap water, opt for bottled water instead.

13. Empty Restaurants: A lack of customers can indicate that the restaurant is not popular or that it has a poor reputation. There may be underlying reasons for this, such as bad food, poor service, or a combination of factors. While everyone enjoys a quiet meal sometimes, an unusually empty restaurant can be a warning sign. Consider checking online reviews or asking locals for recommendations before dining at an empty restaurant.

Additional Considerations for Informed Dining

Beyond specific menu items, several other factors can contribute to a positive dining experience:

• Cleanliness: Pay attention to the overall cleanliness of the restaurant, including the dining area, restrooms, and kitchen (if visible). A clean restaurant is a sign that the establishment takes pride in its hygiene and food safety practices.
• Service: Observe the attentiveness and professionalism of the staff. Friendly and knowledgeable servers can enhance your dining experience and provide valuable information about the menu and specials.
• Reputation: Check online reviews and ratings to get a sense of the restaurant’s reputation. Pay attention to both positive and negative feedback and look for patterns in the comments.
• Menu Variety: A menu with a wide variety of options can be a sign that the restaurant is committed to catering to different tastes and preferences. However, be wary of menus that are too extensive, as this may indicate that the restaurant is not specializing in any particular cuisine or dish.
• Price Point: Consider the restaurant’s price point and whether it aligns with your budget and expectations. A restaurant that is excessively expensive may not be worth the cost, while a restaurant that is too cheap may be cutting corners on quality and ingredients.
• Ambiance: Choose a restaurant with an ambiance that suits your mood and occasion. Whether you’re looking for a romantic dinner, a casual lunch, or a lively gathering with friends, select a restaurant that creates the right atmosphere.
• Seasonality: Look for restaurants that feature seasonal ingredients on their menus. This is a sign that the restaurant is committed to using fresh and locally sourced produce.
• Allergies and Dietary Restrictions: Inform your server about any allergies or dietary restrictions you may have. A good restaurant will be able to accommodate your needs and provide you with safe and delicious options.

By taking these factors into account, you can make more informed choices and increase your chances of having a positive and enjoyable dining experience.

FAQ

Q1: Why is ordering fish on Mondays considered a potential red flag?

A1: Many restaurants receive their fresh fish deliveries earlier in the week, typically on Tuesday or Wednesday. By Monday, the fish might not be at its peak freshness after sitting for several days. Unless the restaurant specializes in seafood with high turnover, it’s riskier to order fish on Monday. Always inquire about the fish’s freshness and origin if you choose to order it.

Q2: What should I be cautious about when ordering “house specials” or “chef’s specials”?

A2: While some restaurants genuinely use specials to showcase innovative dishes or seasonal ingredients, others might use them to clear out ingredients nearing their expiration date. Always ask your server about the special’s ingredients, preparation method, and how recently it was prepared to assess its freshness and quality.

Q3: Why are soups sometimes considered a risky choice in restaurants?

A3: Restaurants may use soups as a way to utilize leftover vegetables, meats, or other ingredients. While not always a problem, this can result in soups that lack flavor or have inconsistent textures. Cream-based soups can be particularly problematic, as the cream can mask the taste of older ingredients. Clear broths and vegetable-based soups are generally safer options.

Q4: What are the potential issues with ordering deep-fried foods in restaurants?

A4: The quality of the frying oil is crucial. If the oil is old, dirty, or not properly maintained, it can impart a greasy, unpleasant flavor to the food. Restaurants should change their frying oil regularly, but some may cut corners. Look for excessively dark or burnt fried foods, which indicates the oil is past its prime.

Q5: Why should I be wary of overly complex dishes with numerous ingredients and elaborate preparations?

A5: Complex dishes can be used to conceal the fact that certain ingredients are not fresh or of high quality. The more ingredients involved, the easier it is to hide imperfections. Simpler preparations often highlight the quality of the ingredients more effectively, allowing diners to appreciate the individual components.

Summary of Red Flags: