13 Worst Foods to Order at a Bar According to Data

Bars are great places for casual eats, but not every menu item is worth ordering. Some dishes are overpriced, poorly executed, or just too messy to enjoy alongside drinks. Others come with hidden risks, from food safety issues to stomach-upsetting combinations that don’t pair well with alcohol. To help you avoid disappointment, after analyzing popular trends and customer reviews, here are 13 common offenders that often sound better than they actually are.

1. Raw Oysters

Raw oysters might feel fancy, but at bars, they can be a gamble. Unless you’re at a trusted spot known for seafood, freshness is never guaranteed. Improper storage or sourcing can quickly turn a treat into a food safety risk, especially when paired with alcohol. Even if safe, oysters often lose their appeal in a noisy, dimly lit setting where presentation falls flat. Best save oysters for reputable seafood restaurants instead of testing your luck at the local bar.

2. Nachos with Too Many Toppings

Nachos sound like a fun shareable dish, but bars tend to overload them with soggy toppings. What starts as crispy chips quickly turns into a mushy pile of cheese, beans, and salsa that’s impossible to eat neatly. The uneven layering means some chips are bare while others drown under everything. Sharing also gets tricky, with people digging through the same messy plate. Experts suggest sticking to simpler snacks if you want something easy and satisfying to split.

3. Wings Smothered in Sauce

Wings are a bar classic, but the saucy versions often spell disaster. They’re messy, sticky, and leave you needing more napkins than food. The stronger the sauce, the harder it is to pair with drinks, and the spicier options can upset your stomach after alcohol. Bars sometimes cut corners with frozen wings reheated in bulk, which affects both texture and flavor. If you do crave wings, go with dry rub versions that give you flavor without the mess.

4. Burgers Cooked Rare

Burgers at bars might not be handled with the same care as those from restaurants specializing in them. Ordering a rare or medium-rare burger can be risky, since ground beef carries a higher chance of bacteria when undercooked. Bars often rely on frozen patties or crowded grills, which makes consistency tough. Add in distractions like alcohol and dim lighting, and you may not even realize how underdone your burger is until too late. Better stick to medium or above.

5. Barbecue Ribs

Ribs are a finger-licking favorite, but at bars they’re rarely worth it. They’re messy, sauce-heavy, and require two hands, which doesn’t mix well with juggling drinks. Many bars don’t specialize in slow cooking, so ribs often come tough, dry, or drowning in bottled sauce. They take time to eat, making them awkward in a social setting where you’d rather chat than wrestle with bones. Ribs are better saved for dedicated barbecue joints.

6. Calamari

Fried calamari shows up on a lot of bar menus, but it’s often more rubbery than crispy. Bars sometimes overcook it or rely on frozen versions that lack flavor. Oil that’s not changed frequently can leave the squid greasy and heavy. The dipping sauces rarely save it, leaning on bland marinara or mayo-based options. For seafood lovers, it’s an easy letdown that can weigh on your stomach alongside drinks. Skip it unless you know the kitchen does seafood well.

7. Flatbread Pizzas

Flatbread pizzas might seem like a safe pick, but they’re often overpriced and underwhelming at bars. Thin crusts are baked too quickly, leaving them either soggy in the middle or overly crisp at the edges. Toppings tend to be minimal, and cheese often feels like an afterthought. You’re left with something that tastes more like a cracker than a real pizza. If you want pizza, head to a pizzeria instead of settling for a mediocre bar version.

8. Sushi Rolls

Sushi at bars is one of the biggest red flags experts mention. Raw fish requires careful handling and freshness that bars simply aren’t equipped to guarantee. Even cooked rolls like tempura shrimp often come soggy and bland after sitting too long. Pairing delicate sushi with strong cocktails only highlights how out of place it feels. Unless you’re at a sushi bar, it’s not the time or place. Stick to foods that the kitchen can realistically prepare well.

9. Cheese Fries

Cheese fries are tempting after a couple of drinks, but they’re rarely done right at bars. Melted cheese often hardens too quickly, leaving clumps instead of smooth coverage. Some places swap in processed cheese sauce, which coats fries in a heavy, artificial layer. By the time the plate arrives, the fries underneath are already soggy. Eating them with a group becomes messy and awkward. If you want fries, keep them plain and crispy so they hold up better.

10. Quesadillas

Quesadillas are another bar staple that don’t live up to their promise. Bars tend to overfill them with cheese while skimping on protein or vegetables, leaving them heavy but bland. The tortillas often come out greasy, with uneven browning that makes the texture disappointing. Sharing them is awkward, since the slices fall apart easily and ooze filling. Pair that with generic sour cream or salsa, and it’s not much of a payoff. Experts say quesadillas are usually better made at home.

11. Steaks

Ordering steak at a bar can feel indulgent, but it’s often a poor choice. Bars rarely have the same quality of cuts as steakhouses, so you may end up with something chewy or bland. Cooking consistency is also a challenge, since busy kitchens juggle burgers, fries, and appetizers alongside your steak. Pairing steak with heavy drinks can leave you sluggish instead of satisfied. Save steak for a proper restaurant where the quality and preparation are the focus.

12. Shrimp Cocktail

Shrimp cocktail might sound like a light snack, but at bars it can be a letdown. Shrimp are often pre-cooked and stored for too long, leading to a rubbery texture. The cocktail sauce usually comes straight from a jar, with little effort to elevate the flavor. Without proper freshness, the dish feels dated and disappointing, especially when compared to other bar bites. Shrimp cocktail is best reserved for seafood-focused spots where quality is assured.

13. Loaded Potato Skins

Potato skins are a classic on bar menus, but they’re often more filler than flavor. Bars sometimes leave them undercooked, with thick potato flesh that tastes bland under toppings. When overloaded with cheese, bacon bits, and sour cream, they feel greasy and heavy instead of crispy and satisfying. Sharing them is also awkward, since portions are inconsistent and toppings fall off. While nostalgic, potato skins rarely live up to expectations in a busy bar kitchen.