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Six Rules for Dining Out - Tyler Cowen - The Atlantic

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A BAD OR MEDIOCRE meal is more than just an unpleasant taste, it is an unnecessary negation of one of life’s pleasures—a wasted chance to refine our palates, learn about the world, and share a rewarding experience. Virtually every locale offers some good meals at a good price. But too often, amidst the clutter of our days, we don’t find them—at least not consistently. I’ve been an economist for some 30 years, and a foodie for nearly as long. In this time, I’ve learned that by applying some basic economics to my food choices, I can make nearly every meal count. I’ve also realized that a lot of the best food is cheap. Herewith, a distillation of what I’ve learned about dining out, in six simple rules. At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: Which of these items do I least want to order? Or: Which one sounds the least appetizing? Then order that item. The logic is simpl

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