Culinary experts invest considerable
time crafting delectable meals for others, yet when their own hunger strikes
and the prospect of preparing a meal feels uninviting, chefs embark on a
journey to their preferred haunts or perhaps explore a new dining
establishment. Chefs, much like the general populace, harbor personal opinions
and culinary preferences, and you might find it surprising which dishes fail to
entice them in a restaurant—typically because they deem them unworthy of the
expense.
When it comes to their culinary
pursuits, chefs often seek novel flavors or unconventional pairings as a
driving force in their dining choices. Chef Amber Williams, the executive chef
of Le Rouge Cuisine Food Co. in Dallas, Texas, and the author of 'Surviving the Food Desert Cookbook &
Resource Guide,' articulates this sentiment, stating, If I decide to part
with my hard-earned dollars, it should be for something truly memorable and
distinctive, not a dish easily replicated any night of the week.
Tiffany Swan, a retreat chef based in Lake Tahoe, California, echoes a similar sentiment, sharing, 'I gravitate towards ordering items featuring unique flavor combinations or those that make me ponder, 'Wow, this could be either amazing or eccentric—let's give it a try!'
Pasta
When venturing into a renowned Italian restaurant, it's common to have a go-to pasta dish that you consistently order. Despite the array of pasta options on menus aiming to provide diversity, some chefs question whether pasta always justifies its price.
Pasta dishes featuring basic pasta
and sauce can be surprisingly costly for a meal that is inherently inexpensive
to prepare, noted Nina Swasdikiati, owner of Ping Pong Thai in Las Vegas.
Swasdikiati leans towards exploring more intricate and sophisticated pasta
dishes that incorporate unique ingredients and flavors.
Take the classic Italian pasta
dish, cacio e pepe, for instance, which translates to 'cheese and pepper' and
typically consists of minimal ingredients—pasta, Parmesan, peppercorns, and
butter. While Italian Parmesan carries a certain cost, this pasta dish may turn
out to be pricier than expected when ordered at restaurants.
Ryan Jones, co-founder and executive chef of Free Reign Restaurants in Charleston, South Carolina, admits to hesitating when contemplating the dish at restaurants due to the relatively high prices he has encountered. Often prepared with dry pasta rather than fresh, he has seen prices soaring up to $38. When the craving strikes, Jones opts to craft it himself, stating, 'A well-made cacio e pepe is a dish that I truly savor and enjoy making at home or sharing as a part of family meal.
Tinned fish
Tinned fish is gaining attention,
partly due to its reputation as a healthy protein option. However, Marc
Sheehan, executive chef and co-owner of Northern Spy in Canton, Massachusetts,
questions the pricing of canned fish on restaurant menus.
'I adore salty, briny preserved foods,' he expressed. 'Yet, sitting in a wine bar and paying a considerable markup on tinned seafood accompanied by saltine crackers just doesn't resonate with me,' he remarked. 'I could genuinely and literally enjoy the same meal and wine on my couch at home after work for half the cost.'
Soup
As the colder months descend, the
allure of a steaming bowl of soup becomes irresistible. Many restaurants
feature a variety of soups on their menus, often highlighting a 'Soup of the Day' as part of their daily
specials. However, in the culinary world, ordering the 'Soup of the Day' may
carry an unspoken message.
Chef Michael DeLone of Nunzio in
Collingswood, New Jersey, sheds light on this industry code, stating, 'Ordering
the 'Soup of the Day' is code in the hospitality industry for 'the back of the
house is trying to get rid of its walk-in inventory from the weekend before
vendor deliveries come in for the following week.'
Reinaldo (Rei) Cruz, chef de cuisine at Final Cut Steakhouse in Charles Town, West Virginia, aligns with this sentiment, expressing reservations about the value of ordering soup at restaurants. 'I would not order soup,' he asserted.
Lobster Rolls
Although I appreciate lobster, the
prospect of shelling out $40-50 for a lobster roll doesn't align with my
culinary priorities, remarked Evan Hennessey, chef and proprietor of Stages at
One Washington and The Living Room in Dover, New Hampshire.
Acknowledging the inherent expense in sourcing lobsters, with the labor-intensive process of harvesting and preparing them, Hennessey remains skeptical of the inflated prices. While I comprehend the labor involved in lobster procurement, the remaining ingredients are relatively inexpensive, he pointed out. Hennessey believes that people have grown accustomed to these higher prices without questioning their justification. The market has been driven to such heights that individuals are willing to pay exorbitant amounts without a second thought, he observed. He dubs this phenomenon 'tourist pricing,' a term locals find less than appreciable.
Salads
Most restaurant menus boast a
selection of salads, whether as a starter or main course, catering to those
seeking vegetarian options or a healthier alternative—although the latter can
be debatable if drenched in dressing and adorned with bacon. However, salads
often come with a hefty price tag.
When you visit a restaurant and crave some leafy greens and vegetables, and they charge you $14-16 for a plate of Sysco pre-cut tasteless carrots and pre-cooked chicken, it's absurd, remarked Hennessey. Yet, the market tolerates it.
While he occasionally acknowledges
that certain salads justify their price in terms of quality and portion size,
Hennessey encounters a potential drawback when the serving is overly generous. Either
I can't finish the whole thing, leading to food wastage, or I can't enjoy my
main course, he lamented.
Swasdikiati shares Hennessey's
sentiment, asserting that salads are often overpriced. Rarely am I ever
impressed with restaurant salads, and I often leave thinking, I paid $15 for
this; I could have made it in two seconds for much less than that. She
specifically points out the classic Caesar salad as a prime example, deeming it
overpriced. You can whip up a Caesar salad at home with romaine lettuce,
croutons, Parmesan, and dressing for a fraction of the cost charged at a
restaurant.
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