‘It’s the truth’: NYC chef reveals what restaurants are really doing when they offer fish specials

There’s something irresistible about getting insider knowledge on a place you love to eat. Knowing what really goes on behind the scenes can completely change the way you look at a menu. Now, a New York City chef is pulling back the curtain and sharing candid tips straight from the kitchen; advice that could make you rethink your go-to order the next time you sit down to eat.

According to Bro Bible, Solomon Ince, who runs Tableaux Eats, recently made a TikTok video answering what dishes people should avoid at restaurants. His answer is direct and honest, with no sugarcoating involved.

“Don’t order these dishes: Generally, I stay away from fish specials. That’s a common one. A special is something you’re trying to get rid of. If you don’t know that, it’s the truth. Usually a chef has too much stock of something and tries to come up with a dish quickly that he can sell,” he explained. 

The truth about restaurant specials might surprise diners

Ince knows what he’s talking about. He has worked in some of America’s top kitchens, including Restaurant Daniel, a two-Michelin-starred restaurant in New York where meals cost around $188 per person.

Many people who saw his video mentioned Anthony Bourdain’s book Kitchen Confidential, which gives similar advice. Ince says anyone who likes the rough side of the restaurant business will love that book, and it made him want to become a chef. Like other NYC residents sharing their experiences, Ince’s honest take has struck a chord with viewers.

Some viewers disagreed with Ince’s warning. “As a chef, this is not typically how specials work at most decent restaurants.” one person commented. People who worked at high-end restaurants said their specials always used fresh ingredients. One person mentioned that their restaurant ordered fresh fish every Friday for weekend specials, though they agreed that Monday or Tuesday specials might be questionable.

Fish specials aren’t the only concern Ince raised. Unless he’s at a really nice place where cooks truly care, he won’t order salads. He says most people don’t wash lettuce properly, even if the bag says it’s pre-washed. Even at fancy restaurants where he worked, staff complained about washing romaine.

Unwashed salads can carry bacteria like E. coli, and Ince says salads are the top food that causes food-borne illness. One viewer, Leah, shared a tip for spotting old ingredients: mixed dishes like seafood stew often use leftover fish, clams, and shrimp that need to be sold. This kind of insider knowledge helps diners make better choices, much like knowing how service workers operate in NYC.

Ince says not all specials are bad. If a restaurant has over 40 menu items and serves different types of food like Italian and Latin American, avoid the specials. But if a restaurant has only eight items and clearly cares about customer experience, their specials are probably worth trying.