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Restaurant Workers Would NEVER Order These Menu Items-Here's Why
Yahoo • • business
Key Points:
- Chefs advise against ordering filet mignon at non-steakhouse restaurants because it is often a "safe" but less flavorful cut compared to ribeye or strip steaks.
- Escolar, commonly mislabeled as white tuna in sushi restaurants, is discouraged by chefs who prefer honest menu descriptions and seasonal, high-quality fish selections.
- Bruschetta is often seen as a filler dish with subpar tomatoes and overdressing, making it a less worthwhile menu choice compared to more unique or fresh options.
- Daily specials, especially seafood dishes served late in the week or early in the week, can be risky due to ingredient freshness and are sometimes used to utilize near-expiry products.
- Truffle oil and hollandaise sauce are frequently criticized for being overpriced and potentially low-quality or unsafe, with truffle oil often being synthetic and hollandaise posing food safety risks if not handled properly.
