Not so special
Ever notice how restaurant servers push the special of the day? Their reasons may be more economic than culinary. “When I go out to eat at other restaurants, I never order the specials,” says executive chef and owner Alberto Morreale of Farmer’s Bottega, in San Diego. “Some restaurants put together their specials for the day based on what’s about to expire or what they’re trying to get rid of faster.” Instead, he asks the server to recommend something made with local ingredients, or what arrived fresh that day. Don’t miss these secrets waiters will never tell you.
Say no to chicken
If you’re the type who bastes your roasting chicken every 15 minutes, you probably won’t enjoy eating it out in restaurants. “I will order almost anything when I go out—but never chicken because it tends to be overcooked at most restaurants,” confides Ryan Ososky, executive chef of the modern American cuisine restaurant The Church Key, in West Hollywood. Ososky is not alone in his no-to-chicken stance. According to the Food Network’s website, chefs avoid ordering chicken in restaurants for many reasons, including overinflated price and lack of originality. Chicken is one of many foods chefs prefer cooked at home. Pasta and comfort foods such as grilled cheese also top the list.