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Going out to eat with a friend or loved one is a great way to enjoy a delicious meal and spend quality time together. But sometimes, that enjoyable dining experience can take an unexpected turn when something on your plate leaves your stomach feeling less than happy. And food poisoning isn’t the only reason to be more selective about what you order. Some dishes may not deliver the quality, flavor, or value you expect for the price.

From expensive cuts of steak that aren’t always worth the splurge to foods that require extra care during preparation and storage, there are certain menu items you may want to reconsider the next time you dine out. Here are five foods experts say you should avoid when eating out. 

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A perfectly cooked steak can be an unforgettable meal, and filet mignon is a popular choice among steak lovers, myself included. However, if you’re looking to get the most flavor for your money at a steakhouse, this pricey cut may not always be your best bet. Some chefs believe there are more flavorful options worth considering, especially when dining somewhere that doesn’t specialize in steak.

In an interview with Delish on June 29, Antimo DiMeo, co-owner and Executive Chef at Bardea Restaurant Group, explained why he sometimes passes on filet mignon, particularly when he’s not eating 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, while filet mignon may sound like the ultimate upscale order, its mild flavor might leave some steak lovers wanting more. Cuts such as ribeye and strip steak generally offer more marbling, which can contribute to a richer, beefier taste.

There’s another potential downside to ordering filet mignon: the risk of overcooking it. According to Omaha Steaks, “Because filet mignon is less marbled and therefore contains less fat than other cuts of meat such as ribeye, it’s very important not to overcook this opulent cut.” Overcooking can leave the steak dry and less enjoyable, making that expensive restaurant bill feel even harder to justify. There’s also nothing more irritating than biting down on a piece of steak for minutes until you’re able to finally consume it — it’s just not worth it.

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Fresh vegetables might seem like one of the healthiest things on a restaurant menu, but how they’re handled matters just as much as their nutritional value. Raw sprouts, including alfalfa and bean sprouts, can carry harmful bacteria that are difficult to eliminate through ordinary washing. Unwashed produce and ingredients exposed to improper handling can also pose a food safety risk.

The problem is that raw sprouts thrive in warm, humid conditions that can encourage bacterial growth. Even when they look fresh, they may contain bacteria such as Salmonella, E. coli, or Listeria.

Salad bars and buffet stations deserve extra attention, too, particularly when ingredients aren’t kept at appropriate temperatures or protected from contamination.

You don’t necessarily have to skip every salad when dining out, but it’s worth choosing restaurants that maintain good food safety practices. If you’re particularly concerned about raw sprouts, opting for cooked vegetables instead can be a safer choice.

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Creamy sauces can take a restaurant meal to the next level, but certain recipes call for ingredients that require careful handling. Hollandaise sauce, traditional Caesar salad dressing, custards, and tiramisu may contain raw or undercooked eggs, depending on how they’re prepared.

When eggs haven’t been pasteurized or properly cooked, they can carry Salmonella, a bacterium that can cause food poisoning. The risk becomes more concerning when egg-based sauces are left at room temperature for extended periods, allowing bacteria to multiply.

This doesn’t mean you need to avoid every creamy dressing or rich sauce on the menu. Proper preparation, pasteurized ingredients, and safe temperature control can significantly reduce the risk.

Here’s a helpful tip from the Centers for Disease Control and Prevention (CDC): Ask your server whether pasteurized eggs are used in dishes that may contain raw or undercooked eggs. This includes Caesar salad dressing, custards, tiramisu, and hollandaise sauce. If the eggs aren’t pasteurized or otherwise safely prepared, eating these foods could make you sick.

When in doubt, asking a quick question before ordering can help you make a more informed decision without giving up your favorite dishes altogether.

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Sushi can be a delicious dining choice, but it’s also a dish that depends heavily on proper food handling, freshness, and temperature control. Raw fish can contain harmful bacteria or parasites, while cooked sushi rice can become a food safety concern if it’s improperly stored.

That doesn’t mean sushi is inherently unsafe. Reputable restaurants that specialize in sushi generally have procedures for sourcing, preparing, and storing ingredients safely. Still, it’s important to pay attention to the restaurant’s overall cleanliness and food handling practices.

Be cautious if fish has an unusually strong, unpleasant odor or looks discolored, dried out, or otherwise questionable. Although appearance and smell alone cannot reliably determine whether seafood is safe, anything that seems off is a good reason to avoid eating it. If you’re unsure about a restaurant’s handling practices, ordering a thoroughly cooked alternative may be a better option.

There’s also a surprising food safety issue involving sushi rice. According to the Cleveland Clinic, rice can harbor Bacillus cereus, a type of bacteria that causes food poisoning. The bacteria can also be associated with other foods, including meats, sauces, and dairy products.

Uncooked rice can naturally contain Bacillus cereus spores that survive the cooking process. If cooked rice is then left at room temperature for too long, those spores can germinate, multiply, and produce toxins that cause illness.

This is where proper storage becomes essential. Cooked rice should not be left at room temperature for extended periods. Reheating may kill many living bacteria, but it doesn’t necessarily destroy toxins that have already formed.

Since sushi rice is often prepared in advance and may be held before serving, proper time and temperature control are especially important. Choosing a restaurant that follows safe food handling practices is one of the best ways to enjoy sushi while reducing your risk.

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Daily specials can be tempting, especially when a restaurant advertises a dish you won’t find on its regular menu. Sometimes, these offerings showcase a chef’s creativity or highlight seasonal ingredients. However, chefs say it’s worth being a little more selective when deciding whether to order them.

Speaking to Delish in June, Cory Harwell, chef and owner of Butcher & Thief, explained why he tends to approach specials cautiously when visiting a restaurant for the first time.

“Sometimes they’re truly inspired, but other times they’re a way to use up ingredients that are getting close to the end of their shelf life,” he revealed. “There are plenty of exceptions, but if I’m trying a restaurant for the first time, I’ll usually stick with the menu items they execute every day.”

That doesn’t mean every special is made with ingredients nearing the end of their shelf life. Restaurants frequently use specials to introduce fresh seasonal produce, experiment with new recipes, or offer dishes based on the day’s deliveries.

Still, if you’re unfamiliar with a restaurant, ordering something from its regular menu may be a sensible starting point. Those dishes are often prepared repeatedly, giving the kitchen more opportunities to refine the recipe and maintain consistency.

The next time a server announces the day’s specials, don’t be afraid to ask what makes the dish special, which ingredients it includes, or whether it’s a seasonal offering. A little information can help you decide whether it’s worth trying or whether you’d be happier sticking with a restaurant favorite.

Are there any other foods you think people should avoid when eating out? Tell us in the comments section.

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