Brooklyn Chicken Parm at Russillo (Caldwell, NJ)
I think this might surprise people.
I know many people who show up to a restaurant and already know everything they’re ordering. They have no need for a menu.
Given what I do and how much I care about curating a great order and having a great meal, you’d probably expect that I show up with a game plan. But I don’t see the fun in that.
Grilled Cheese & Tomato Soup Dumplings at Beauty & Essex (NYC)
Angry Nonna and Poached Pear at Mama’s Too (NYC)
That being said, I’m hardly going in blind. Considering I’m often hand picking the restaurants at which I eat, there’s a better than not chance that I’ll be aware of some signature dishes or fan favorites.
For me, digesting the menu is part of the process. Talking things out at the table and consulting the server are not only non negotiables for me, but I believe that’s how the perfect order is crafted.
The best orders don’t come from research. They come from people.
Clams and Tuna Crudo at Rose Mary (Chicago)
I’ll do some homework if I’m traveling, but that’s as simple as a quick search on Beli, TikTok, and/or Google Maps.
I just wrote a piece about how I decide where to eat in a new city. I’d love for you to check it out.
Lamb Curried Scotch Egg at Lord’s (NYC)
Lamb Chops at Saddle River Inn (Saddle River, NJ)
Even if I did have a pretty good idea of what I wanted to order before I stepped foot in the building, I will ALWAYS ask my server for their personal recommendations.
I don’t want them to rattle off the popular dishes. I’m interested in what on the menu they’re loving at the moment.
They know what’s new, what’s in season, what’s almost out of season, and what the chef and staff have been excited about. I’ll ask the same question to bartenders, hosts, hostesses, and managers too. Sometimes they’ll send out a dish that they love but you didn’t order because they want you to try it that much. That ain’t happening if you don’t ask questions.
Tiramisu at Roscioli (NYC)
It’s also of massive importance to me that everyone else at the table has input.
I’m often asked to order for the table or make some recommendations myself, and I’m happy to do so. Lots of pressure but I pride myself on putting together a nice range that appeals to everyone. As much as it’s my meal, it’s not a table for one.
Next time you’re going to a restaurant you’ve never been to, I implore you not to over prepare. Be present. Be curious. Be interested. Be respectful. Have an open mind/palate.
Talk to your freaking servers, man. And tip handsomely.