15 Restaurant Dishes Professional Chefs Always Avoid And You Should Too

Ever wonder what really goes on behind those swinging kitchen doors at your favorite restaurant? As a former line cook with years of experience in high-end kitchens, I’ve learned to spot the subtle signs that most diners miss—especially when it comes to the menu.
Believe it or not, seasoned chefs often avoid certain dishes when eating out, and for good reason.
Whether it’s a meal that’s notoriously overpriced, difficult to execute well, or a sign of a struggling kitchen, some options just aren’t worth the gamble. I’m here to reveal the menu red flags the pros know—and you should, too.
1. Monday’s Fish Special

Fresh seafood deliveries rarely happen on Mondays! I learned this the hard way during my first kitchen job when the “special” was actually Saturday’s leftover catch. Most restaurants receive seafood deliveries Tuesday through Friday, making Monday’s fish offering potentially several days old.
Smart chefs know that “special” often means “needs to sell before it spoils.” Unless you’re at a dedicated seafood restaurant with daily deliveries, Monday fish dishes might be yesterday’s news.
I now follow the golden rule: seafood should smell like the ocean, not fishy. If your server can’t tell you when it arrived, that’s your cue to order something else!
2. Hollandaise Sauce Anything

Breakfast with hollandaise sounds dreamy until you peek behind the scenes! This temperamental emulsion requires precise temperature control – too hot and it separates, too cool and bacteria multiply rapidly. My chef mentor once called it “food poisoning in a ladle.”
Many restaurants prepare large batches early morning, then hold it at room temperature throughout service. Yikes! The FDA recommends no more than two hours at room temp, but busy brunch spots often stretch this guideline.
When I dine out, I skip eggs Benedict unless I’m at a high-end establishment where I know they’re making fresh batches regularly. Your tummy will thank you for the caution!
3. The Seafood Pasta Special

Seafood pasta specials make my chef senses tingle – and not in a good way! These dishes often showcase yesterday’s seafood mixed with pasta to mask declining freshness. The strong garlic, butter, and herbs cleverly disguise any slightly-off flavors.
During my stint at a coastal restaurant, we jokingly called this dish “seafood salvation” because it saved us from throwing out aging inventory. The combination of multiple seafood types also makes it harder for you to identify which component might be past its prime.
Instead, order dishes featuring one type of seafood where freshness (or lack thereof) can’t hide. Your palate deserves better than yesterday’s fishy medley!
4. Chicken Caesar Salad

Caesar salad with chicken might seem like a healthy choice, but it harbors a dirty little secret. That pre-grilled chicken often sits in warming trays for hours, losing moisture and flavor with each passing minute. I’ve witnessed kitchen staff simply reheating these dry chicken strips when orders come in.
The dressing itself raises eyebrows among professionals. Many restaurants use bottled versions loaded with preservatives rather than making the classic emulsion fresh. Even worse, some places use raw egg in traditional recipes without proper handling protocols.
When I’m craving Caesar, I order it without chicken and add protein from another fresh-cooked dish. Or better yet, I choose salads featuring ingredients prepared to order!
5. The “Signature” Burger

Fancy burgers with cutesy names and exotic toppings might look Instagram-worthy, but they’re often culinary catastrophes! Those towering creations with fifteen ingredients are impossible to eat without wearing half of them. My chef friends call these “compensation burgers” – all show, no substance.
The real problem? Quality gets lost beneath the avalanche of toppings. Many restaurants use this strategy to mask mediocre meat or pre-frozen patties. During my burger joint days, we added extra toppings to burgers that had been sitting too long under heat lamps.
A truly great burger needs just quality meat, proper seasoning, and perfect cooking. When I see a burger that requires structural engineering to eat, I order something simpler!
6. Well-Done Steak

Ordering a well-done steak makes professional chefs wince! Not because we’re snobs, but because restaurants often save their lowest-quality cuts for these orders. Why? Because overcooking masks flaws and texture problems that would be obvious in a medium-rare preparation.
During my steakhouse days, I witnessed chefs selecting the thinnest, most uneven steaks for well-done orders. Sometimes they’d even use cuts approaching their use-by date, knowing the extended cooking would kill bacteria but also every trace of flavor.
If you prefer thoroughly cooked meat, try ordering medium-well instead, or choose braised dishes where long cooking enhances rather than destroys the meat’s qualities. Your taste buds deserve better!
7. All-You-Can-Eat Buffet Sushi

Unlimited sushi sounds heavenly until you consider the economics. Quality fish is expensive, so how can they offer endless amounts at bargain prices? The math simply doesn’t work unless corners are being cut somewhere.
My friend who worked at an all-you-can-eat sushi place confessed they used lower-grade fish and stretched it with excessive rice. Worse, items that weren’t taken would sometimes be rewrapped and put back out – a practice that makes professional chefs shudder!
Temperature control is another concern, as buffet-style service means fish often sits at unsafe temperatures. When I crave sushi, I’d rather enjoy fewer pieces of quality fish than unlimited mediocrity. Sometimes less truly is more!
8. House Made “Aioli”

That fancy “house-made aioli” on your sandwich might be hiding a grocery store secret! During my bistro days, I watched in horror as the head chef mixed mayonnaise from industrial tubs with garlic powder and called it “house-made aioli.” True aioli requires raw egg yolks, olive oil, garlic, and elbow grease to emulsify properly.
Many restaurants lack either the time or skill to make real aioli daily. Instead, they doctor pre-made mayo with different flavorings and charge premium prices for the “artisanal” condiment.
When menus boast about house-made aioli, I politely ask about the preparation. If the server hesitates or gives vague answers, I know I’m paying extra for dressed-up Hellmann’s!
9. Fancy Mac and Cheese

Truffle oil mac and cheese with gold flakes might sound luxurious, but chefs know it’s often highway robbery on a plate! Most restaurant truffle oils contain zero actual truffles – just synthetic compounds that mimic the aroma. I once paid $24 for a mac and cheese that used approximately 10 cents worth of artificial truffle oil.
These dishes typically use cheap pasta and basic cheese sauce as the base, then add inexpensive “premium” ingredients to justify inflated prices. The real kicker? Many kitchens prepare these dishes hours ahead and reheat them, resulting in gummy pasta and separated sauce.
When I want comfort food, I skip the overpriced versions and go for simpler preparations where quality ingredients shine without pretentious additions!
10. Exotic Game Meats

Ostrich burgers and alligator bites might seem adventurous, but they’re often disappointing gambles. Unless you’re at a restaurant specializing in game meats, these exotic proteins frequently arrive frozen from distributors and may have been in storage for months. My culinary school instructor called these menu items “conversation pieces, not cuisine.”
Many chefs lack experience properly preparing these uncommon meats, resulting in tough, overcooked disappointments. I’ve witnessed kitchen staff overcooking already-tough game meats out of food safety concerns, producing something resembling shoe leather.
When I spot random exotic meats on otherwise conventional menus, I stick to proteins the kitchen handles regularly. Save your adventurous eating for restaurants with actual expertise in game preparation!
11. The Surf and Turf Special

Surf and turf specials make professional chefs roll their eyes! These combinations often pair aging steak with frozen seafood at premium prices. During inventory days at my previous restaurant, the manager would identify which proteins needed to move quickly – voilà, surf and turf special!
These pairings rarely represent the kitchen’s best work. They’re designed to create perceived value while using up inventory that might otherwise go to waste. The conflicting flavors and cooking techniques mean neither component receives optimal treatment.
When I dine out, I choose dishes showcasing one protein prepared with care rather than combination plates. A restaurant that excels at steak might struggle with seafood, and vice versa. Quality over quantity wins every time!
12. Complicated Eggs Benedict Variations

Creative Benedict variations with pulled pork or avocado might sound tempting, but they’re often kitchen nightmares! These complex dishes require multiple components prepared simultaneously, making them prime candidates for shortcuts when kitchens get slammed during brunch rush.
I’ve seen cooks pre-poach dozens of eggs during morning prep, then quickly reheat them in warm water when orders come in. The result? Overcooked, rubbery eggs that would make any chef cringe. Those fancy toppings? They’re frequently yesterday’s leftovers repurposed to seem special.
When brunching out, I stick to simple egg preparations where freshness matters. A basic omelet made to order beats a complicated Benedict assembled from pre-prepped components sitting in warming drawers!
13. Mussels on Quiet Nights

Ordering mussels on Monday or another slow night is playing gastrointestinal roulette! These delicate shellfish spoil quickly and should be delivered fresh daily. During my coastal restaurant days, we only served mussels Thursday through Sunday when we could guarantee freshness.
Restaurants with limited seafood sales often keep mussels longer than they should. The telltale sign? Menus advertising “mussels when available” actually mean “when we have enough customers to justify ordering fresh ones.”
I once made the mistake of ordering mussels on a quiet Tuesday. The overwhelming ammonia smell told me they were several days old! Now I only order mussels at busy seafood restaurants on weekends when turnover ensures freshness. Some lessons are learned the hard way!
14. The “Kitchen Sink” Omelet

Omelets with eight different fillings might seem like a great value, but they’re often culinary train wrecks! Too many ingredients create excess moisture, resulting in soggy, undercooked centers. My breakfast joint colleagues called these “swamp omelets” because of their consistently wet interiors.
These monster creations typically use pre-chopped ingredients that have been sitting in the refrigerator for days. The sheer volume of cold fillings makes proper cooking nearly impossible without burning the exterior.
Professional chefs know that perfect omelets contain just 2-3 complementary ingredients that don’t release excessive moisture. When I order breakfast out, I follow the less-is-more philosophy for omelets. Three fresh ingredients will always beat eight mediocre ones!
15. The Seafood Tower

Those impressive multi-tiered seafood towers might look spectacular, but they’re often assembled hours before service begins. During my stint at an upscale restaurant, we’d build these showstoppers during afternoon prep, then refrigerate them until ordered – sometimes many hours later.
The quality issues compound when you consider that items on different tiers require different storage temperatures. Oysters, clams, shrimp, and lobster all have unique ideal temperature ranges that can’t be accommodated in a pre-assembled tower.
When I’m craving fresh seafood, I order individual items that can be shucked or prepared to order. The theatrical presentation of towers might impress your date, but your taste buds will appreciate the freshness of seafood that hasn’t been sitting pretty for hours!