By working in one expensive ingredient in small batches (see: truffle oil, fois gras), many customers are cheated into believing they’re getting a taste of highbrow fare for a relatively low price. Beware: Most commercial truffle oils are created by mixing olive oil with a lab-produced chemical. Zagat ranked truffle oil as one of the 8 most overrated ingredients, comparing the oil to trendy fashion labels: “it’s obnoxious, overpriced, and made with cheap material.”
Unless it’s exotic or made in-house, it’s not worth your time, money, or caloric intake. “The idea of dropping big dollars in a restaurant to pay for the same brand I can get from the local grocery doesn’t make me want any,” says Mark Ladisky, senior operations consultant for Synergy Restaurant Consultants.
He who orders chicken is, in terms of ordering outside the box, a chicken. “There is typically nothing unique about the preparation that is worth my attention on the menu,” says Ladisky. It’s also cheap meat that gets marked up substantially. Be bolder. These are the secrets your restaurant server isn’t telling you.