Tyler Cowen in The Atlantic:
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 simple. At a fancy restaurant, the menu is well thought-out. The kitchen’s time and attention are scarce. An item won’t be on the menu unless there is a good reason for its presence. If it sounds bad, it probably tastes especially good.
Many popular-sounding items, on the other hand, can be slightly below the menu’s average quality. For instance, you should be careful not to get too enthusiastic about roast chicken, especially if you are in a restaurant that, like virtually all restaurants, does not specialize in roast chicken. Roast chicken is an exceedingly familiar dish, and many people will order it to experience the familiar. Consider the incentive this provides the chef. And consider that a few items may be on the menu specifically because they are generally in demand, not because the chef cooks them with special brilliance.
So order the ugly and order the unknown. You’ll probably get a better and more interesting meal.