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Spaghetti and meatballs. The wedge salad. A bottle of wine. You don’t have to be a well-heeled foodie to know that you’re overpaying for certain items on a restaurant’s menu — you just need to have bought groceries. Like once, ever. Truth be told, though, there’s a whole host of other dishes that, while they might seem reasonably priced, are actually netting the restaurant big margins at your expense.

To discover the most overpriced, marked-up, sucker-bet foods at your favorite eatery, we talked to chefs and restaurant owners; under the cloak of anonymity, they shared the biggest wastes of money on the menu.

Fried calamari

The squid-to-breading ratio here is only slightly better than the ratio of basketball-to-commercials during the last 30 seconds of an NBA game. “You’re paying for pure breading,” one chef/owner told us, “which usually falls off or is chewy.”

Truffles

The large majority of “truffle oil” has about as much actual truffle in it as there is lime juice in a can of Sprite. Pretty much every chef and owner we talked to agreed on this one, and many told us it’s usually a chemically engineered imitation or a highly diluted extract, like vanilla. Even on the rare occasion when actual truffles are used, paying $58 to see some black flecks on your risotto is never worth it.

Well liquor

Unless you’re knocking back $1 liquor pitchers at one of the best college bars in America, paying $8 for hangover-grade tequila is just an investment in a miserable next morning. One restaurant owner admitted that the markup is considerably higher on well drinks, while the quality is drastically lower. You’re better off throwing down the extra dollar or two for a brand that purifies its booze.

Oysters

Oysters used as an ingredient in a more complicated dish like oysters Rockefeller, or some other creative endeavor, are worth it. But simply oysters on a plate? As one chef put it: “$36-$45 per dozen is absolutely outrageous for an ingredient that requires no culinary skill whatsoever.”

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THE 11 MOST OVERPRICED ITEMS ON THE MENU, ACCORDING TO CHEFS

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