Similar to a Taylor Swift song, restaurant menus are full of “Easter eggs.” Whether they’re planted by the chef, the sommelier, or the owner, these subtle clues can tell you a lot about a restaurant and its recipes. Often, they may indicate if you’re destined to have an awesome experience…or an unfortunate one.
“The menu at any good restaurant tells a story. You might be able to learn about the history of the chef or owner, a favorite dish, a closely-guarded family recipe, or notice an homage to an idolized chef,” explains Miel restaurant executive chef Jason LaIacona. “There are almost always subtle flags that can be identified if you pay attention.”
No one would know this better than chefs themselves. With that in mind, we reached out to culinary pros from coast to coast to learn what they consider to be “green flags,” or positive signals, hiding out on restaurant menus.
Our Panel of Restaurant Pros
- David Arciniega, director of food and beverage and culinary operations at Thompson San Antonio – Riverwalk in San Antonio, Texas
- Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa
- Jason LaIacona, executive chef at Miel in Nashville, Tennessee
- Kasey Mills, executive chef and co-owner of Sesame Collective, Inc., Restaurant Group in Portland, Oregon
- Carmine Mottola, corporate executive chef at Heritage Restaurant Group in Newport, Rhode Island
- Anthony Stagnaro, executive chef at Stanly Ranch, Auberge Collection in Napa, California
- Vivek Surti, chef and owner of Tailor in Nashville, Tennessee
- Henry Wesley III, executive chef at Steakhouse Bourré Bonne in Louisville, Kentucky
The Biggest Restaurant Menu Green Flag, According to Chefs
The ultimate sign that a restaurant’s recipes will likely be fresh, flavorful, and a celebration of their community is a focus on seasonality, the chefs agree…