I love dining out at a restaurant just as much as the next person (probably even more actually). I think I go out so much because I find myself learning and getting inspiration for new dishes that I can re-create in my own kitchen!
Whenever I do dine out, there are 5 things I simply won’t order because you can make them at home for so much cheaper or better! Now I understand making things at home is usually always cheaper, but I’m talking about foods that you’ll pay 10x more for at a restaurant.
Here is my list:
1) Steak: Nothing makes me cringe more than when I see one of my friends paying $65 for a 6oz filet mignon when the same steak at Whole Foods is only $8. If you really want to save yourself some money, skip the steak and learn how to cook it yourself! The only time you should ever consider ordering a steak is if it’s from one of the best steakhouses serving Prime and/or Dry Aged beef. Then, it’s most likely worth the premium.
2) Pasta Dishes: I know, you’re probably thinking that I just ruined Italian for you, but hear me out! You should only order a pasta dish IF they use fresh pasta (and don’t be afraid to ask your server). Dried, boxed pasta is cheap and you can recreate that dish at home for much less money. Fresh pasta is time consuming, tedious and worth the premium you pay when you eat out. Most Italian restaurants make one or two pasta’s homemade and get the rest from a box. Do yourself a favor and ask which ones are freshly made when they ask if you want spaghetti, ziti or linguini with your chicken parmesan. Your welcome!
3) Wedge Salad: You do realize this salad is a hunk of iceberg lettuce that costs about .50 cents to make? Save your money and make this at home. Just cut yourself a nice piece of iceberg, top it with some onion, cherry tomatoes, bacon bits and blue cheese dressing. Done and you just saved yourself some money.
4) Roasted Chicken or Half Chicken: Making chicken at home might be one of the easiest things you can do. The mark-up on this baby is super high and it’s usually one of the more boring things on the menu. Do yourself a favor and go for something more interesting that you couldn’t do at home!
5) Whatever the Special of the Night is: I hate to break it to you, but 99% of the time, something is a special because they need to use up the food before it goes bad. Once in a while there is a great chef who gets inspired by a local farmers market or some seasonal ingredient, but many times, it’s the old, cheap, use-ups that they need to get rid of.
So that’s my list! What foods do you skip when you go out to eat?
Love always,
Erica
until recently, i have always agreed with the chicken thing too. however, last month i was in California and someone ordered chicken at almost every meal, and it was spectacular. i don’t know what they do to the chickens in CA, but it’s totally worth ordering it there, in my opinion! it was the best chicken i’ve ever had!
Love it! Thanks for the tip 🙂
So you never look at a menu and think “I just fancy that today”. You’re always guided by cost? Shame.
As for mark up. A roast chicken takes time in an oven which costs money. Staff to prepare food costs money.
And if you believe specials are only to use up food about to go bad then you may need to change the restaurants you eat at. In a competive market a restaurant that over orders and has slot of stock “about to go bad” does not stay in business long. In fact the whole article seems to show a lack of respect for restaurants and chefs in general.
Hi Jo! I feel like if I “fancy something” that is one of the things I mentioned, I usually just make it myself! Cost does drive my decisions right now, because I’m on a budget and it seems foolish for me to spend money on things that I could make just as well on my own at home! :). Obviously not everyone feels comfortable making boxed pasta and roasting a chicken, but for the most part, they are simple tasks that anyone can do.
In regards to the specials, I specifically mentioned that not ALL restaurants do that! Many actually use farmers markets as inspiration for daily specials (which is amazing, right?)! Pretty cool, huh? However, many waiters & chefs have told me that they use up overstock in their specials. It’s just a great way to use up food and not have waste. Nothing wrong with it at all, but it was my choice to mention it and I stand behind it!
Of course I mean no disrespect to restaurants or chefs since they are the lifeblood of what I do for a living! Love them all and respect them emphatically! Thanks for writing :).