Dining Out Dieting?
By Terryl Gavre

Let’s face it, everywhere we look these days we see retailers and restaurateurs jumping on the quote “healthy dining” bandwagon. With the popularity of the Atkins and South Beach diets sweeping the nation, it only makes sense that smart marketeers would get in on the action.

Recently, I noticed that Henry’s Market has added a low carb section. Yep, they even made a sign that hangs from the ceiling and looks just like those for the meat and produce departments. Subway Sandwiches now advertises an Atkins Friendly Menu, and Jack in the Box has created a whole Web site (www.jackinthebox.com) where they offer ways to “build your own healthier meal” and make “smarter choices.”

I don’t mean to be cynical, but c’mon, if you’re dieting should you really be going to Jack in the Box? What’s happened is that restaurants and fast fooderies have been forced — by Economics 101 — to make at least a passing effort to offer consumers healthier alternatives.

How have some of San Diego’s restaurants and chefs joined in the diet craze? A handful, including Sammy’s Woodfired Pizza, Anthony’s Fish Grotto, Chili’s, and Pat & Oscar’s, have partnered with the American Cancer Society to offer a more healthful children’s menu. Some of the changes you will see for the typical kid’s meal deal include fruit or non-fried vegetables instead of French fries, sparkling water, low-fat milk, or fruit juice instead of soda, and fruit options instead of traditional desserts.

But what about we adults, is it possible to dine out and eat healthfully? Well, the answer is “yes,” but you do have to make an effort.

True, many local chefs have put heart-healthy or low-fat options on their menus, but when asked how well these dishes sell, they tell me not well at all. Diners seem to like the idea of having healthy (or healthier) options on the menu, but in fact, for the most part, they rarely choose them. I guess it’s difficult to order a grilled chicken breast with steamed vegetables when you have entrees like braised veal cheeks or crab stuffed sea bass to choose from.
Another thing to keep in mind is this: Imagine you’re a chef and you know are judged by how your food tastes — not by how healthy it is. You know that when people dine in your restaurant they leave with a mental imprint, a judgment, of how good their dining experience was. The next time they think about where to go out to eat they may — or may not — remember they were dieting the last time they visited your establishment, but they will remember if the food was not particularly tasty or satisfying. I spoke to many chefs about this issue and, even though they hesitate to admit this on the record, there is a general concern that potential repeat diners will think “I wasn’t too impressed the last time I ate there” when ordering healthier alternatives to the regular menu. After all, most healthy selections are composed simply of items like grilled fish with a few steamed veggies tossed on the plate — not a vast improvement over what many of us can just do for ourselves at home.

My first — and probably most unpopular — point is that if you’re on a strict diet, eat at home. Don’t make some poor chef sweat it out back in the kitchen trying to make you something special; it’s not his fault if you start your day every morning with a double caramel whole milk latte with chocolate sprinkles.

If you do dine out and insist on counting calories, points, carbs or whatever works — and many of us who have to eat out regularly for business and pleasure must incorporate some sort of self discipline into dining — these are a few tips for finicky foodies:

Give the basket of bread back to your server. Confess that you have no willpower whatsoever, and that his tip is dependent on him not tempting you with the dessert tray as well.

As much as it may kill you, ask for “no croutons” on your salad.

You can save about 100 calories and up to 12 grams of fat by leaving the mayonnaise off your sandwich. (I, personally, find this suggestion hard to follow, so have the mayonnaise but eat only one slice of bread.)
Hold the cheese. Shaving off just one slice of most cheeses will save up to 60 calories and 3 grams of fat.

Ask for the sauce on the side (this works for salad dressing too). This way you can control the amount of sauce you eat — just dip a small corner of each bite into the sauce or dressing and still enjoy the dish the way the chef intended it to be eaten.

Ask for all veggies and no starch. Most dishes come with a balance of protein, veggie, and starch. It’s no sweat for the kitchen to just keep off the potatoes and add some extra spinach.

If you must order pasta (and sometimes, I know, you just must), go for the tomato-based rather than creamy alfredo-type sauces.

When ordering soup, keep in mind that broth-based soups are much lower in fat than cream-based. Take half your meal home and have it the next day. Or, forget all the above and just do an extra 40 minutes on the treadmill.