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VinePair published a roundup of 10 chefs’ accounts of unusual dish-modification requests. The examples include marshmallow fluff on steak and salad, a steak tartare requested well-done, and an egg-white omelet described as vegan; the accounts are anecdotal and do not establish how common such requests are.
VinePair has published accounts from 10 chefs describing unusual requests to alter restaurant dishes, including marshmallow fluff on steak, a steak tartare requested well-done, and a fried-mushroom sandwich prepared without frying. The report offers a collection of chefs’ anecdotes, not a survey measuring how often unusual modifications occur across the restaurant industry.
The examples range from requests that chefs said they accommodated to orders that challenged what a dish could be. Mark Bucher, co-owner of Medium Rare in New York City, recalled a family bringing its own marshmallow fluff and asking staff to add it to the children’s steak, fries and salad. Bucher also described customers asking for steak cooked in a deep fryer. These are his recollections, as reported by VinePair.
Other requests involved combining menu items or changing their preparation. Tyler Murray, chef at Millstone in Lexington, Kentucky, said a customer wanted a smoked prime rib sandwich chopped and tossed with the ingredients of the restaurant’s farmhouse salad, including greens, vegetables and goat cheese, with horseradish aioli as dressing. Haley Duren, executive chef at Long Count in New York City, recalled a guest who wanted a fried oyster mushroom sandwich but asked that nothing be fried. Duren said the kitchen roasted its ingredients instead, taking about 30 minutes rather than the usual time of less than three minutes.
Several anecdotes focused on requests that appeared to conflict with a dish’s usual definition or preparation. Adam Plitt of Delmonico’s Hospitality Group recalled a request for well-done steak tartare, a dish traditionally served raw. Mikey Miller of Field Note at The Ashbrook Hotel said a guest wanted a flat iron steak half-rare and half-well-done, but not cut in half; Miller said the guest eventually accepted ordering another dish. The supplied VinePair material also lists requests including a Caesar salad without lettuce, exactly seven fries, and a “vegan” egg-white omelet.
When Custom Orders Meet Kitchen Limits
The anecdotes show the practical range of restaurant customization: a request can be a straightforward preference, a substantial change to preparation, or an order staff may not be able to make as requested. For diners, the examples underline that asking for a change does not guarantee a kitchen can safely or reasonably provide it. For restaurant staff, each modification can affect ingredients, cooking methods and the time needed to prepare a meal.
Some requests also involved stated dietary restrictions. Clinton Snowling, vice president of culinary operations at Parched Hospitality Group, told VinePair that one customer asked to verify ingredient packaging while citing citrus and greens allergies, alongside other requests. The account describes the interaction but does not independently establish the customer’s medical needs or the restaurant’s food-safety assessment. A reported anecdote should not be taken as guidance about whether a particular dish is suitable for someone with an allergy.
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From Routine Changes to Unusual Orders
VinePair framed the report around a familiar part of restaurant service: guests may ask for ingredients to be omitted or for a dish to be prepared differently. The article notes that servers can relay needs such as allergies, while cooks may adjust dishes to meet a customer’s preferences. The chefs’ examples illustrate how some requests go beyond common changes, such as leaving raw onions off a salad.
The report is based on responses from chefs and hospitality professionals in several U.S. locations, including New York City, Lexington, Kentucky, and West Palm Beach, Florida. It is a set of recollections rather than a representative study: VinePair’s supplied text gives no sampling method, survey results, or comparison with typical order modifications. The list should be read as examples selected for their unusual character, not as a measure of customer behavior overall.
““A family brought their own marshmallow fluff and asked us to put it on everything their kids ate, including the steak, fries, and salad.””
— Mark Bucher, co-owner of Medium Rare
What the Anecdotes Cannot Show
The report does not quantify how common these requests are, nor does it provide a systematic account of how restaurants decide whether to accommodate them. It presents the chefs’ recollections, so details such as how often similar incidents happen and how customers responded in every case remain unknown. The source material also does not specify the report’s publication date.
Some listed examples appear in the supplied article text without a corresponding full chef quotation or detailed account. The wording around the “vegan” egg-white omelet, for instance, is not explained in the material provided. It is not clear what ingredients the customer intended to avoid or how the restaurant handled the request. The anecdotes do not establish that any customer’s dietary or allergy claims were verified.
No Follow-Up Announced
VinePair’s supplied report presents the chefs’ stories as a roundup; it does not announce a follow-up investigation, industry survey or policy change. The next step for readers is to treat each example as an individual account rather than a broader finding about restaurant customers or kitchen practices.
For diners making a special request, the accounts suggest a practical point: explain dietary restrictions clearly and ask staff whether a change can be prepared. Whether a restaurant can fulfill a request will depend on its ingredients, kitchen setup and ability to address the stated need. The source does not describe any further developments related to the customers or restaurants in the anecdotes.
Key Questions
What did VinePair report?
VinePair published 10 chefs’ recollections of unusual requests to modify restaurant dishes. The examples include marshmallow fluff on steak, a well-done steak tartare request, and a sandwich requested without frying.
Were all of the requests refused?
No. Some chefs said they accommodated requests, such as Aarthi Sampath, who described making dishes without ginger, garlic, onion or cilantro. Mikey Miller said a guest eventually agreed to order another dish after requesting a steak cooked half-rare and half-well-done without being cut in half.
Does the report show these requests are common?
No. It is a collection of anecdotes, not a representative survey. The supplied source gives no data on how often these requests occur across restaurants.
What was the unusual request involving steak tartare?
Adam Plitt told VinePair that a customer asked for steak tartare well-done. Plitt said his team tried to retain the dish’s flavors, while noting that a cooked version was no longer really the traditional raw preparation.
What remains unknown about the report?
The supplied material does not state the publication date, explain how the 10 chefs were selected, or provide a broader comparison with routine restaurant modifications. Some listed examples also lack full details about how the request was handled.
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