One bit of advice from Frank Bruni from his last article as food critic for the New York Times:
IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?
Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.
Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity—possibly too much of it—spawned these.
Then scratch off anything that mentions truffle oil.
Choose among the remaining dishes.
Thanks for the last five years, Frank. Whoever fills your shoes has a lot to live up to.