The famous American chef Anthony Bourdain, who committed suicide back in 2018, was well-known to the audience for his specific eating habits. And through the many books that he published, undoubtedly he has left us with a whole collection of useful tips about food, eating, and cooking as well.
There are loads of culinary tips that Bourdain had in his pocket. And when eating out in restaurants, one always needs some additional advice to enjoy the meal to the fullest.
Anthony wrote in the New Yorker magazine that whenever you have the urge to eat in a restaurant, try picking it on a Tuesday.
Generally speaking, the good stuff comes in on Tuesday: the seafood is fresh, the supply of prepared food is new, and the chef, presumably, is relaxed after his day off. (Most chefs don’t work on Monday.) Chefs prefer to cook for weekday customers rather than for weekenders, and they like to start the new week with their most creative dishes.
Seems like Tuesday is indeed our lucky day!
Caution When It Comes To Ordering Steak
In the same piece that he wrote for the New Yorker, he added that people who eat their steak overdone, are maybe those who help chefs the most without even noticing:
People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there’s a time-honored practice called ‘save for well-done’… the philistine who orders his food well-done is not likely to notice the difference between food and flotsam.
Restaurants With Photos Are А Big No
When you go to a foreign country, trying local food is the first thing you will want to do. But, Anthony had a theory for this too:
You want to go to a place where there are locals only. No photos of the food, the menu is not in English and there are people eating there that look like they go there a lot.
One of his most common advice about eating in New York was to go where the New Yorkers are.
Dirty Bathrooms Are Nothing New And Scary
He wrote a confession in Time about how easily restaurants can be judged based on some urban myths:
I used to say a dirty bathroom was a sign you should not be eating in a restaurant. I’ve learned the opposite is true. Some of the best food experiences I’ve ever had are places that really don’t give a [!@#$%^&] about that. They know their food is good and that’s enough.
The next time you go out to a restaurant, try to leave the tales from the underground outside the door.
Aeroplane Food Is Beyond Saving
Bourdain never missed an opportunity to rant about the food served by airlines.
The food can’t possibly be that good. It can be edible at best, no matter how hard they try. The conditions that they’re working in, there’s not much they can do.
There was also the changing palate as a factor, that he always liked to mention as an example:
Every food tastes completely different than it does on the ground, so they have to make adjustments to it.