Eating out at a restaurant can be a total gamble. Sometimes you have the best meal of your life, and sometimes, well, not so much. So we consulted the pros: Josh Ochoa and Andy Alexandre, chefs at Ruffian Wine Bar & Chef’s Table in New York City, are revealing the dishes they’d never, ever order when dining in a restaurant. Take notes.
Why a Chef Would Never Order Salmon at a Restaurant
Plus 4 other things the professionals steer clear of
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Published Dec 22, 2016
Twenty20
Dollar Oysters
If the restaurant is letting them go for this cheap, you aren’t getting a deal—they’re just really, really low-quality oysters. Stick with a seafood spot that specializes in oysters (they’ll probably be at least $2 a piece). And don’t even think about eating them if they have a fishy smell.
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Green Salads
A salad should be just as exciting as every other appetizer on the menu. In other words, a mesclun mix is a total snooze-fest. Order literally any other app and chances are, you’ll be much more satisfied.
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Ceviche
…Oh, wait, except this app. Ceviche, a Latin American dish made with raw fish “cooked” in lemon juice, requires high-quality fish to be done right. More often than not, this isn’t the case, making for a taste that’s tough and chewy. You’re safer with a cooked fish appetizer instead, like sardines.
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Feta And Watermelon
Whether it’s in a salad or as an appetizer, this flavor combo just doesn’t work, the Ruffian chefs insist: “Every time we’ve ordered this dish, it’s been disappointing.” Let’s save the watermelon for a picnic and the feta for shakshuka, shall we?
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Salmon
How many pieces of salmon have you had in your lifetime? 580? Were any of them particularly memorable? Nope, we didn’t think so. Order a flavorful fish stew or a mussels dish instead—broaden your horizons, people.
