Frank Bruni gives a few last dining "tips" in the New York Times this week that I found really fun to read. My favorite question would be "What is the best way to navigate a menu?" This is something I struggle with often. When I go out to eat, I want to try something that I would never-- and could never -- make for myself. Sometimes I go too safe, so I liked Bruni's advice on how to avoid your go-to foods and really find something special to try. The question and answer is below. Click here for the full Bruni/Times Q&A.
IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?
Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.
Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.
Then scratch off anything that mentions truffle oil.
Choose among the remaining dishes.
