Dining outis a luxury for most of us.
With busy lives andongoing inflation, going out to dinner is a treat.
As people return to restaurants more and more, figuring out whether a spot is worth it is important.
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Here are the things that make them reconsider their meal at a restaurant.
At asteakhouse, for instance, the server should know where the meat is coming from.
At a seafood or sushi restaurant, staff should be able to tell you when the fish came in.
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“You should look for the origin of the fish,” according toChef Erik SlaterofSeward Brewery.
This is true of almost every restaurant, so consider yourself warned.
“These descriptions are very common on menus of restaurants that shop from the local fisherman.”
“Ask the waiter.
“Most reputable establishments will get fish delivered every day or two.
At a pizzeria, for example, keep an eye out for overloaded pies.
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At a burger spot, skip the toppings that seek to disguise the burger.
“A red flag for a burger is gimmicky burger options.
It might be a Hawaiian burger with pineapple or some abomination with peanut butter on it.
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I prefer a burger-flavored burger myself,” saidChef Kam TalebiofThe Butcher’s Tale.
The same is true of every restaurant on this list.
Most of the time, the supposed Kobe beef is actually American Wagyu.
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“People will still buy it because Wagyu is awesome!”
Restaurants will use other buzzwords to disguise lower-quality beef.
“Everything else is made up of names.
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Angus beef is just a black cow that’s not anything different.”
But the grade of the steak can’t tell the whole story.
Again, find out where the animal came from for the best quality.
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For that, you’re going to have to research the restaurant or rely on servers.
The prices seem low
If something is too good to be true, it probably is.
This is especially true at a restaurant that is selling Kobe at a reduced price.
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“Remember that simple is good,” said Leandro.
Also, skip the overly sweet sauces.
“The biggest one is teriyaki sauce,” said restaurant owner andMyBartenderfounderPaul Kushner.
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Typically, this option is reserved for less flavorful meats and for steaks that need to hide behind overcooking.
Either the meat isn’t aged enough or the cut is subpar.”
Also, skip anything bacon wrapped.
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“The same rule applies to bacon-wrapped cuts!
“Restaurants in Italy use minimal ingredients in minimal ways.
True Italian restaurants don’t over-sauce pasta dishes.
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They also don’t cover everything with cheese.”
Bonus points if the bread and dessert are made at the restaurant too.
This is true for any restaurant, but especially so at a sandwich shop.
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Kevin Ronald, chef and founder atPrepared Cooks, agrees.
“An extensive menu with unreasonable combinations is a sign to think twice before placing an order.
Variety only looks good if every item has a top-notch taste.
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And experimenting with sandwiches has never been appreciated.
Classic combinations always take the forefront.”
“This trick doesn’t really harm anyoneand lots of people like a toasted roll.
“When I walk in I can actually smell real food cooking.
“Whatever it is, you oughta smell something.
It’s a sign that the food is fresh.”
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Sushi isn’t made in plain sight
What you see at a sushi spot matters.
You want to see your food being made, saysBig Night’sRegionalExecutive Chef Jim Lam.
“Avoid sushi that is not made in front of the guests.
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The fish should be proudly on display to showcase the vibrant colors and the variety of the offerings.
The guacamole isn’t freshly made
Fresh guacamole is simple.
But as with all red flags, there are some exceptions.
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Glasier calls outTony’s Coal Fired Pizzaas a spot that has perfected offering multiple dough options.
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