Dining out is a special treat, but with so many choices, how can you ensure you get the best experience? Restaurant critics offer insider tips, from embracing mystery to sharing dishes.
London critic Jimi Famurewa suggests not over-studying the menu. “There is something to be said for having an element of surprise,” he says, especially at places with daily-changing menus. Jonathan Nunn, co-editor of Vittles, advises looking for dishes that break the template—an unusual ingredient or homemade item that signals a passionate chef.
Former New York magazine critic Adam Platt recommends choosing the strangest or most emblematic dish. “If lamb is on the menu, I find it boring,” he says. Starters are often the highlight, according to Chitra Ramaswamy of the Scottish Times: “Chefs try out things in the starter section, so you tend to get more interesting food.”
To avoid pressure, Famurewa suggests ordering snacks or bites while you decide. Nunn emphasises the importance of ordering for the table, balancing meat, fish, vegetables, and cooking techniques. Sharing dishes is also key—Platt notes that in New York, sharing pasta courses is essential to survive the meal.
Finally, if you don’t recognise something on the menu, ask the server rather than checking your phone. “There is a human standing right there whose job it is to find out those things for you,” says Ramaswamy.
