5+ Worst Appetizers to Avoid at Restaurants: Chef-Approved Tips

Appetizers are often the highlight of dining out, offering a glimpse into a restaurant’s culinary creativity.

However, not all starters are worth your appetite or your wallet. To help you make more informed choices, we’ve compiled insights from top chefs on which appetizers to avoid in restaurants and why.

Worst Appetizers to Avoid at Restaurants

1. Cheese and Cracker Platters

While cheese and cracker platters might be a staple of a “Lazy Girl Dinner,” they fall flat in a restaurant setting. Chef Nik Fields, founder of the Chic Chef company, advises steering clear of these platters.

“Cheese and crackers are easy to prepare at home,” she explains. “In a restaurant, you’re better off exploring more elaborate, chef-crafted offerings that you can’t easily recreate on your own.” Opt for unique boards with artisanal cheeses and gourmet accompaniments instead.

2. Fried Mozzarella Sticks

Fried mozzarella sticks are a popular choice, but they often disappoint. Chef Mary Kiernan from Syracuse University’s Falk College points out that the quantity of cheese never seems to justify the price.

“It’s also a nutrition-based decision,” she adds. “I can be satisfied with one but will still eat them all.” If you’re tempted, look for places that make their mozzarella sticks from scratch or use high-quality artisanal cheese.

3. Brussels Sprouts

Brussels sprouts can be a hit or miss, especially when served outside their prime season.

Randall Braud, executive chef at Metropolitan Cafe in Dallas, Texas, suggests avoiding them if they’re fried year-round. “Brussels sprouts are best served in fall and winter,” he says.

“When not in season, they’re often fried rather than prepared in more nuanced dishes like a gratin or galette.” Save Brussels sprouts for when they’re in season and prepared with care.

4. Fried Calamari

Fried calamari is a divisive appetizer. Chef Braud criticizes it for its lack of differentiation from one restaurant to another.

“The biggest difference is the dipping sauce,” he notes. However, Chef Kiernan sees merit in ordering it if the restaurant excels in preparation. “I tend to order items that I wouldn’t make at home,” she explains. “If the restaurant knows how to prepare calamari properly, it’s worth a try.”

5. Escargot

Escargot, a classic French delicacy, may not be for everyone. Kiernan admits that while she tried it in culinary school, she no longer feels compelled to order it. If you’re not a fan, don’t feel pressured to try it just because it’s a delicacy.

6. Sweetbreads and Foie Gras

Sweetbreads and foie gras are luxury items that can be polarizing. Kiernan suggests limiting yourself to just a taste. “I’ve seen chefs gorge on these things, and it appalls me,” she says. “A taste or two is sufficient.” Many high-profile chefs still adore foie gras, but it’s worth noting that New York City’s ban on foie gras underscores ongoing ethical and environmental concerns.

Final Thoughts

When dining out, your appetizer choices can set the tone for the meal. Avoiding these common pitfalls can ensure you have a more satisfying dining experience. Instead, focus on exploring unique, chef-crafted dishes that offer something you can’t easily make at home.

Keep in mind that the best appetizers are those that excite your palate and enhance your overall dining experience.

Bon appétit!

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