For many of us, eating out is a real treat, so you want to enjoy every bite. From starters to small plates, how can you make sure you have the best possible dining experience? Restaurant critics share their insider tips for ordering well when eating out.
Don’t overplan
“I usually just glance at the menu,” says Jimi Famurewa, a London-based broadcaster and restaurant writer for Broadsheet London. But, he adds, a little mystery can make the experience better: “There’s something to be said for having an element of surprise, like at a bistro or gastropub where the menu changes daily. If you have a rough idea that it’s the kind of food you like, or you’ve seen a few dishes online that look good, you’ll be fine.”
Look for the unusual
“Judging from a menu whether a restaurant is worth your time is tricky,” says Jonathan Nunn, a London food writer and co-editor of Vittles. “Most restaurants, whether they’re a local takeaway or a high-end kitchen, tend to follow a pattern. But one good sign is spotting something that breaks that pattern—like an unusual ingredient or cut of meat, a regional dish, or something homemade that doesn’t really need to be. It suggests there’s someone in the kitchen who’s passionate about what they do. Even if the rest of the menu is predictable, that one unusual item might show the chef cares.”
“In New York, trendy restaurants go through phases, and all the menus start to look the same,” says Adam Platt, former restaurant critic for New York magazine and author of The Book of Eating. “As a critic, I’d look for the strangest or most distinctive items on a menu that tell a story. If lamb is on the menu, I find it boring, because lamb has a very strong flavor and is usually served the same way.”
Order for the table
Don’t feel rushed to decide quickly, says Famurewa. That can be hard at the start of a meal when you’re catching up with someone you haven’t seen in a while and you only have the table for 90 minutes. “If you see snacks or small bites on the menu, order a couple of those while you look things over,” he says. “It takes the pressure off, calms everyone down, and the people you’re with will be impressed that you’re taking charge.”
“Diners are getting more comfortable with cuisines where dishes are meant to be shared, so the skill of ordering for the table is becoming more valuable,” agrees Nunn. “If you don’t have that skill, find someone who does and let them take the lead. If you let everyone just order what sounds good to them, the meal will turn into chaos. A good order for a table should balance meat and fish, different cooking methods, and include vegetables and lighter dishes so the meal is easy to digest. There’s also the art of looking at how many people are at the table, how much they usually eat, and how hungry they are right now to figure out exactly how many dishes to order—but that’s not something you can teach.”
Always have a starter
“The top of the menu is often where you find great value and creativity,” says Famurewa. “At Town in Covent Garden, for example, you can get a chickpea pancake, some amazing pickles, and a yogurty dip for £4.”
“Starters are the best things at restaurants,” agrees Chitra Ramaswamy, the restaurant critic for the Scottish edition of the Times, who lives in Edinburgh. Maybe that’s because “when you’re at that stage of the meal, you’re so full of anticipation, hunger, and excitement that the food tastes its best. Also, chefs…”I often try things from the starter section, so you tend to get more interesting food. I would never go to a restaurant and skip the starter.
Never copy your dining partner
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‘I’m a big believer in swapping plates and trying each other’s food.’ Photograph: Posed by models; Alina Rudya/Bell Collective/Getty Images
“I wouldn’t dream of ordering the same thing as the person I’m eating with,” says Ramaswamy. “I’m a big believer in swapping plates and trying each other’s food.”
“I’m happy to share things,” says Platt. “In New York, Italian has replaced French as the main cuisine, and you’re always being served big pasta courses, so the only way to get through that is to share them.”
Don’t be afraid to ask
If you don’t know what something on the menu is, don’t pull out your phone, says Ramaswamy: “Restaurants are a rare chance to avoid being distracted by technology. There’s a person right there whose job is to answer those questions for you. Chances are, they’ll be happy to tell you.”
“No question is too simple,” says Famurewa. “Often, menu items are deliberately vague or mysterious, like ‘holiday potatoes’ at Wildflowers in London, which are basically parmentier – little olive-oil-fried roast cubes with rosemary.”
Be careful with recommendations
“You shouldn’t always trust a waiter’s opinion on what to order,” says Nunn. “There are many reasons your goals might not match.” Your server could be “trying to steer you toward a safer dish, tricking you into ordering something the kitchen needs to use up, or upselling you crudo you didn’t want. However, if you’re at a small plates restaurant, it’s sometimes worth ordering one fewer dish than you need and then asking the waiter if you’ve missed anything. The recommendation is often a good one.”
Specials aren’t always that special
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‘You can sometimes get the freshest, most seasonal, and rarest items on the specials board.’ Photograph: Posed by model; MoMo Productions/Getty Images
Ramaswamy admits she’s made mistakes with this: “I’ve gone to a restaurant and ordered from the specials, only to realize later that the regular menu was created by an executive chef, so it’s really well thought out and consistent. If you get swept up by the specials, you miss out on that chef’s vision.” That said, she adds, “you can sometimes get the freshest, most seasonal, and rarest items on the specials board,” and you should grab them. “Dogstar in Edinburgh had amazing mylor prawns cooked over a charcoal grill as a special, and they only had a limited amount. As I was eating them, it was crossed off the specials board.”
Ask other diners for tips
It’s “100%” okay to ask a nearby diner what they’re eating, says Ramaswamy. She remembers going to Macau Kitchen in Edinburgh, where the tables are very close together. “That closeness made me want to know exactly what [others] were eating. They gave us a recommendation, we took their advice, and it was absolutely brilliant.”
Remember that variety is the spice of life
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‘There’s something to be said for ordering something different from your favorite restaurant.’ Photograph: Posed by models; DGLimages/Getty Images
“We all have restaurants where you always order the same thing,” says Ramaswamy. “That’s fine, but there’s something to be said for ordering something different from your favorite restaurant.”
“Going out to eat is so expensive now,” says Famurewa, “so I’d just go for what you really want.” He warns against viral dishes that might tempt you: “I wouldn’t let that cloud your instincts about what you actually want.”
Give your dieTake the Day Off When Eating Out
“Let go when you eat out,” says Ramaswamy. “The whole point of going out is to enjoy yourself. You can’t control how much salt, fat, or sugar the kitchen uses. Save those changes for home.”
Platt sees it differently: “I used to order everything on the menu, but now I look for lighter options. As a critic, I wouldn’t order salmon, but as someone just trying to watch my weight, salmon is fine.”
Avoid Over-Ordering
“It’s classic to fill up on bread, get excited, and order loads of starters—only to run out of enthusiasm and stomach space when the mains arrive,” says Famurewa. He recently had a big starter and then asked to switch his main to something smaller. “You don’t want to annoy the kitchen, but if you change your mind and catch it before the dish is made, it’s better than wasting food.” While it can be tricky to cancel an order, you can always order more if you’re still hungry.
Be Ready to Take Leftovers Home
“Take home anything you don’t finish,” says Ramaswamy. “I grew up in an Indian household where we never threw away a single grain of rice. So no matter how fancy the restaurant, if I don’t finish my meal, I ask, ‘Can I take this home?’ The only thing stopping people is embarrassment, especially in fine dining. But in those places, it’s even more important because a lot of work by many people goes into each plate.”
Don’t Overdo the Alcohol
If you’re drinking a lot, “you probably won’t remember the dishes,” Famurewa points out. Paired wines are a perfect example: “It can get to the point where the end of the meal is a blur.” Instead, have “a cocktail or aperitif to start, or a mocktail or low/no option, some wine with your main, and then maybe a digestif or coffee. If you pack too much into each of those, you’ll likely lose track of the meal.”
End on a Sweet Note
“Dessert is definitely something to share,” says Platt. “I like a lemony dessert—the acid cuts through the richness. But I always share it.”
You need to be strategic to save room for a whole pudding, says Famurewa: “You might have gone lighter earlier because you’re at a place with fantastic desserts. But often, a scoop of something or an affogato is all you need—just a little something to end on a nice sweet note, rather than feeling sick and forcing down a huge sticky toffee pudding.”
And If You Don’t Like Your Meal…
“You should probably say something,” says Ramaswamy. “It rarely happens to me—I’m easy to please and only go to restaurants I know will be good. I don’t mind slow service or getting the wrong dish; that’s just part of the experience. What I can’t stand is rudeness or snobbery. But things have to be pretty bad for me not to tip.”
“If you’ve built a good rapport with your server, hopefully you can be fairly honest,” says Famurewa. “Say, ‘This wasn’t for me’ or ‘I wasn’t sure about the flavor.’ Approach it gently, rather than making big demands, and you’ll probably get more sympathy and effort to make it right. But remember, restaurants—especially independent ones—are under a lot of pressure right now.”
“Don’t eat it, don’t say anything, and be polite,” advises Platt. Then, “don’t go back.”
Frequently Asked Questions
Here is a list of FAQs based on the article title Always order a starter and be cautious with specials restaurant critics share 14 tips for the perfect meal
BeginnerLevel Questions
1 Why should I always order a starter
Ordering a starter helps pace your meal prevents you from getting overly hungry and lets you taste the kitchens skill before committing to a main course It also makes the whole experience feel more like a complete meal
2 Whats wrong with ordering the daily special
Specials can be a way for the restaurant to use up ingredients that are about to go bad They also dont have the same testing and feedback as regular menu items so the quality can be unpredictable
3 How do I know if a special is actually good
Ask your server specific questions How long has this been on the menu or Whats the most popular ingredient in it If they hesitate or give vague answers its safer to stick with the regular menu
4 Should I look up a restaurants menu before I go
Yes Checking the menu online helps you avoid surprises and lets you plan what you want to order so youre not rushed or pressured at the table
5 Whats the best way to decide what to order
Look for dishes that sound balanced and have fresh seasonal ingredients Avoid anything that seems overloaded with too many flavors or is described with buzzwords like deconstructed or foam unless you know you like that style
IntermediateLevel Questions
6 How can I tell if a restaurants special is a good deal or a trap
A good deal special will highlight a specific seasonal ingredient A trap special is vague and is often priced just slightly below the most expensive regular entrée
7 What does it mean when a critic says to order the thing you cant make at home
It means choose dishes that require professional techniques equipment or hardtofind ingredientslike slowbraised meats fresh pasta or complex saucesrather than a simple grilled chicken or salad you could easily whip up yourself
