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When I’m tired of cooking, there’s truly nothing like going out to a restaurant and letting the professionals take the reins. There’s something about the atmosphere of dining out that makes the day feel special. And let’s face it: I’m almost always getting a tastier meal than I could make myself (unless, of course, I’m following a Delish recipe). The problem is that not every dish is worth your hard-earned cash.
Sometimes a restaurant is overcharging for a menu item. Sometimes the dish lacks flavor. And sometimes, the ingredients may even raise food safety concerns. We tapped chefs across the country to find out what they would never order at a restaurant, so you never have to overpay, leave unsatisfied, or worse, deal with food poisoning. You’re welcome.
This steak-loving gal was shocked to find one of her favorite cuts on the list. But Antimo DiMeo, co-owner and Executive Chef at Bardea Restaurant Group, says he would pass on filet mignon, especially when he isn’t dining at a steakhouse.
“There’s nothing wrong with filet when it’s sourced beautifully and executed with precision, but in a lot of restaurants, it becomes the ‘safe’ luxury order,” he says. “It’s tender, yes, but it’s also one of the least flavorful cuts on the animal because it doesn’t have the same fat, marbling, or character as a ribeye, strip, hanger, bavette, or even a great short rib.”
In other words, filet may sound like the fancy choice, but it’s not always the most exciting one.
“A lot of times, people order filet because it feels like the premium choice, but premium doesn’t always mean most delicious,” he notes. “Unless the restaurant has a serious steak program, I’d rather order a cut with more personality.”
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Click the link below for the complete article (with other meal choices shown):
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James' World 2 
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