10 dishes you should never order in restaurants, according to professional chefs

We’ve all been in a restaurant, excited by the menu but unsure of what to order. The waiter might eagerly recommend the “house special,” and in your hunger, you might agree without giving it much thought. But when a chef friend later warns you about certain dishes, the whole menu suddenly seems less appealing. There are specific items that chefs avoid when dining out, not because they are unhealthy, but because they often hide poor quality ingredients or shortcuts in preparation. So, what should you be cautious about when dining out? Here’s a closer look at the 10 dishes chefs tend to avoid and why.

1. The Dishes That Hide Poor Ingredients

When chefs recommend certain dishes to avoid, it’s not because they’re being snobbish; it’s because they know what goes on behind the scenes. High-volume, heavily sauced, or overcomplicated dishes are often a red flag. Dishes like all-you-can-eat seafood, daily soups, and chicken parmesan at chain restaurants may seem like a deal, but they often use ingredients that have been sitting around too long, getting reheated and overcooked. These dishes are designed to use up stock or satisfy a large crowd, not to showcase culinary care. The next time you see a dish like “house special” with vague details, be wary—it might be hiding more than just flavor.

2. The Danger of Overcooked, Reheated Items

Some dishes, particularly those that are pre-breaded, pre-fried, or pre-cooked, are often sitting around waiting to be reheated. Chefs avoid these because they can result in textureless, flavorless meals. For example, chicken parmesan in many chain restaurants is often pre-breaded and fried in advance, then simply reheated when ordered. The same applies to dishes like bottomless shrimp, buffet sushi, and brunch scrambles meant to feed a large number of people. Once a chef knows how these dishes are prepared behind the scenes, it becomes clear that their mass appeal may not equate to quality.

3. Chefs Know When Dishes Are Just for Show

Chefs have a special talent for spotting when a dish is designed to look impressive rather than taste great. Over-the-top burgers with too many toppings, truffle fries outside of truffle season, or seafood platters in landlocked cities often raise suspicions. These dishes may look good on Instagram, but they often hide poor-quality ingredients, like stale buns, low-grade meat, or fish that’s been frozen for too long. One chef noted that “extreme” burgers, loaded with sauces and toppings, are often masking average ingredients. When chefs dine out, they prefer simple, honest dishes that speak for themselves, like roast chicken or seasonal fish with minimal seasoning.

How to Choose a Dish Like a Chef

So, how do chefs navigate menus when dining out? They don’t just read the menu from top to bottom. Instead, they scan for red flags like specials boards, complex dishes, or anything that seems too gimmicky. They also look for smaller menus, as these often indicate that the kitchen isn’t overwhelmed with orders, and the food is more likely to be freshly prepared. One simple but effective question they ask is, “What do you like to cook here?” This helps them choose dishes the chefs themselves are proud of, rather than those designed just to sell. By following these tips, you can eat like a chef, avoiding bland or reheated meals, and enjoying food that feels fresh and alive.