• A chef shared the red flags she looks out for when ordering a tasting menu at a high-end restaurant.
• It's not a great sign if you can't find the price of the food or how long the meal will take.
• If the wine pairings cost as much as the food, it may signify that the meal isn't a great value.

Many high-end restaurants offer curated multicourse tasting menus — elaborate, time-consuming, and often expensive ways of dining out that are about more than just food.

Telly Justice, the executive chef and coowner of the fine-dining restaurant HAGS in Manhattan, told Business Insider she was skeptical going into her first tasting-menu experience at a three-star Michelin restaurant.

However, she had an incredible time and said the craftsmanship, care, and artistry were apparent in every aspect of the menu.

Now, Justice holds that experience as the gold standard as both a diner and a chef.

Here are a few red flags the chef keeps an eye out for when choosing the tasting menu at a fine-dining restaurant.

It's unclear how much the meal costs

If you can't find the prices listed for menu items, the restaurant is probably "a space for people that don't need to know the prices," Justice said.

It's kind of a code to let you know that if you need to budget for this meal, it's probably not for you.

The chef said the lack of prices could also mean the place is likely to take you and your wallet for a bit of a ride.

The menu feels overwhelmingly wordy

"Menus that do too much talking and explaining tend to flag to me that this is somebody that has an insecurity with their cuisine that the food itself can't speak and explain the concept on its own," Justice said.

She prefers simple menus over ones packed with complex jargon, industry speak, or technical words.

"If you have to write a paragraph about a dish before I even enter the restaurant, I'm already exhausted," she told BI.

No clear thread or theme connects the courses

Justice said it is "essential" that high-end tasting menus tie each course together somehow, whether through a vague theme or specific thread.

A lack of clear connection in the menu usually signals to her that the chef or investors are just scattering seeds to see what works.

"At that price point and for this kind of style of dining you want somebody that knows exactly what they're good at," she said.

You're not told how long your meal will be

Restaurants should be able to clearly communicate the number of courses they'll serve and the length of the meal.

If this isn't clear, she said, the experience could be "all about the ego of the chef" and signify that diners' time isn't a priority.

If you do get an estimated timeframe, the eatery should stick to it.

"A restaurant should be able to keep a promise to its diners," she added. "If you say dinner's gonna be two hours, then I'm gonna plan my life around that."

There's a lot of pressure to pay for extras

Many tasting menus give diners the option to pay for extras like caviar courses, dish upgrades, or wine pairings.

Although these can be a lovely addition to your dining experience, Justice said, you shouldn't feel pressured to pay for extras, and your meal shouldn't feel less-than if you don't.

Wine pairings cost the same as the food

Justice told BI "there should be a gap" between the cost of the wine pairings and the tasting menu itself.

When the two are close in cost, it signals to her that either the food is improperly priced or the wine is too expensive to be used reasonably in that pairing.

"If you want to showcase really boutique, expensive, collectible wines, then it's awesome to have a higher-end tasting available for serious, serious drinkers," she said. "But in reality, most people that go to tasting menus are not exclusively looking to spend $1,000 a meal."

She said it's a good sign when an eatery offers multiple-tier options and price points for its wine pairings.

The space just doesn't feel comfortable or warm

Tasting menus "tend to be long experiences," so Justice pays attention to whether the restaurant has created a generally comfortable and safe space.

She asks questions, like: "Do the chairs have backs? Do I feel like I can sit here for two to three hours and not leave feeling like I just got run over by a car?"

Justice also observes the vibe of the staff in the dining room, noting the interactions between servers, front-of-house workers, and customers. For example, they shouldn't seem scared of their bosses or overly apologetic to diners.

Lastly, she checks to see if the restaurant is ADA-compliant — a diner in a wheelchair, for example, should be able to have as good an experience as anyone else.

Overall, Justice said, these sorts of things speak volumes about the type of hospitality a diner can expect.

• Value meals at Chili's have boosted the restaurant chain's sales lately.
• Chili's chief marketing officer says the deals aren't leaving the menu anytime soon.
• Competitors like McDonald's and Wendy's also offer value meals amid inflation challenges.

Appetizers and value meals are bringing customers to their local Chili's Grill & Bar in droves — and they're not leaving the menu anytime soon.

Deals like the Triple Dipper and the 3 for Me combo, both of which allow customers to get sit-down meals for under $20, have helped Chili's parent company, Brinker International, beat quarterly expectations recently. Same-store sales grew nearly 15% at Chili's during the company's latest quarter, which ended in September.

Those affordable deals are standing parts of the restaurant's menu, not temporary offers, George Felix, chief marketing officer at Chili's, said.

While some restaurant chains are "scrambling to throw a low-priced offer out there and try and compete," the 3 for Me deal "is something we believe in," Felix told Business Insider.

3 for Me offers diners a starter, an entrée, and a drink for as little as $10.99. Chili's has offered the combo for about two years, and it added a smash burger as an entrée option in April — a move the company said took "aim at fast food" at the time.

Other restaurant chains have ramped up deals this year to attract customers, including many whose budgets have been stretched by inflation, back to their dining rooms. McDonald's, for instance, is planning to launch a new value menu in 2025 after extending a limited-time $5 meal this year. Burger King and Wendy's have also offered their own value meals.

Meanwhile, Red Lobster discontinued its $20 endless shrimp deal, which was meant to be a permanent menu item, and ultimately blamed the promotion for an $11 million loss in Q3 2023.

For Chili's, offering food options that range from less than $11 to over $30 allows diners to choose what sort of experience they have, Felix said.

"We believe value is not about the lowest price point," Felix said. "We believe value is what you get for what you pay."

The Triple Dipper is an appetizer sampler that's been having a viral moment on social media recently.

Many Chili's customers who come in for such deals return and order higher-priced items, such as a margarita, which can cost as much — or more — than some of Chili's value meals, Felix said.

"You bring them in with the Triple Dipper, but then they come back again and it's the Don Julio margarita — they treat themselves," Felix told BI. (That margarita cost $12 when ordered for pickup in New York on Tuesday.)

It shows that even diners looking for good deals will splurge, CEO Kevin Hochman said on Chili's October earnings call. "The price-quality equation is critical for this guest," Hochman said.

Are you a Chili's customer or worker with a story idea to share? Reach out to these reporters at [email protected] and [email protected]

• I ate at Kwame Onwuachi's new restaurant, Dōgon, in Washington, DC.
• We ordered coco bread, piri piri salad, chicken and rice, oxtails, and rum cake.
• Our tasty dinner was $244, and I'm already looking forward to my next meal there.

Kwame Onwuachi was only 25 when he appeared on "Top Chef: California" in 2015.

Just four years later, he was named Rising Star Chef of the Year by the James Beard Foundation, Chef of the Year by Esquire, and one of the best new chefs by Food and Wine — all thanks to his restaurant, Kith/Kin, in Washington, DC.

Although I didn't get to visit Kith/Kin before it closed in 2020, I was excited to be able to dine at the chef's latest DC venture: Dōgon.

The Afro-Caribbean restaurant's buzzy opening has been covered by the likes of Vogue, Forbes, and Eater — but, as a restaurant critic, I was curious to check it out myself.

Here's what it's like to dine at Dōgon.

It was tough to get a reservation.

Dōgon is located in the DC-area Salamander hotel, close to the city's southwest waterfront.

I had to make my reservation at Dōgon nearly a month in advance. Although 5:15 p.m. felt early for dinner, it was the only time I could get so I happily took it.

The cozy, basic hotel lobby didn’t prepare me for Dōgon.

The lobby's subtle yellows, browns, and blues contrast greatly with the chain-link curtains that beckon diners into the hotel's restaurant to the left.

Upon entering, I was immediately struck by the dark atmosphere. Music blared from the dining room to the hostess counter.

But once I was seated across from the bar, an illuminated glass ball provided sufficient light for me and my camera.

More light glowed from the open kitchen.

When I walked to the back of the restaurant, I was drawn to the view of the open kitchen.

A large group of chefs appeared to be working in harmony to bring the menu to life.

It was tough to decide what to order.

Onwuachi's menu includes dishes with influences from Nigeria, Jamaica, Trinidad, and New Orleans.

Several staffers helped throughout my meal, but my primary server, Andrea, especially stood out. When she found out it was our first time dining at Dōgon, she walked us through her favorites.

Our party had an allergy, which eliminated a few options from the menu. However, Andrea offered to adjust some dishes so that we could enjoy them.

Andrea’s first recommendation was the coco bread.

Andrea suggested we order the coco bread, and although the $15 price tag of it horrified me, I'm glad we did.

The five petite balls of sweet, buttery dough were far lighter than coco bread I've had at Jamaican restaurants. I was impressed with the bread's cloud-like texture and how easy it was to spread the malted-sorghum butter that came with the dish.

The piri piri salad was so good I had to finish it with a spoon.

The piri piri salad was smaller than I'd hoped for, especially given its $22 price tag. But any complaints I had quickly vanished when our server arrived to pour papaya dressing over the flower-adorned salad.

The thick papaya sauce was flavored with garlic and chiles — the same mixture used in the hot sauce that Andrea had already brought to our table.

The sauce helped accentuate bites of cucumber, tomato, cape gooseberries, and grapes, along with the almond-butter-filled avocado half.

The salad's balance between creamy and crunchy textures and spicy and sweet flavors made it extremely compelling. Once I'd eaten all that I could with my fork, I spooned the remnants into my mouth, savoring every last bite.

My favorite dish was the chicken and rice.

For years, I lived and worked in Houston, where I frequently indulged in food from the Nigerian community and became mildly addicted to skewers of suya and jollof rice.

Although Onwuachi's $63 chicken wasn't as spicy as the dishes at the mom-and-pop restaurants I used to frequent, he still brought some heat to the dish.

The roasted half chicken that dominated the plate barely required a knife. The tender meat was rubbed in a paste flavored with an earthy spice mix known as berbere and crowned with an herb salad.

The rice — made with tomatoes, chiles, and complex spices — tasted just like a grandmother's comfort food.

The deceptively simple dish was also plated with half a lime, more berbere paste, and a sweet-and-creamy mix of ricotta and honey. It was fun to mix and match these toppings to make each bite taste slightly different.

Onwuachi recently brought his famous oxtails back to the menu, too.

The Caribbean-style oxtails that Onwuachi made at Kith/Kin returned to DC on November 1, just days before I dined.

At $65, they weren't cheap, but I ordered them over the $110 wagyu short rib I'd been considering. The sugar and collagen in the sauce made it delightfully sticky — the dish felt like a beefy dessert.

Extracting the pillowy meat from the bones reminded me of gamja-tang, my favorite Korean stew made from a pig's neck bones. It was tougher to get the meat off without the chopsticks or gloves usually provided at Korean restaurants.

However, I did my best to finish every bite, spooning the sauce over the coconut-infused rice and peas to experience the unique flavor combination of sweet heat and flesh.

I didn’t have room for dessert, but I ordered it anyway.

I didn't get any pressure from Andrea or the other servers to order dessert, but I didn't want the meal to end just yet.

There were only two desserts on the menu, so I chose the $17 rum cake over the spiced cherry sorbet — and I'm glad I did.

Although the sweet treat sounded a little boring on paper, the crisp edges and fluffy center of the two slabs of cake made it a textural delight. It was squiggled with a vanilla whip and then finished with mint leaves and boozy, blistered cape gooseberries.

I'll definitely be returning to Dōgon.

Dōgon took some of my favorite dishes from around the world and elevated them to levels I had never imagined.

I can imagine the dining experience will be even more eye-opening for guests who haven't tasted as many world cuisines.

Either way, Dōgon is a must-visit restaurant in DC. I spent $244 there on dinner for two with no alcoholic beverages, and I would happily do it again.