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Ask for plain veggies

Steamed veggies will never be a total disaster. (You're getting fiber and antioxidants, after all!) Still, top chefs often finish them in a sauté pan with a slick of butter or oil to amp up flavor, says chef Jonathan Rollo of Greenleaf Gourmet Chopshop, in Beverly Hills. The latest craze with veggies and salads is to toss them with bacon or bacon drippings... without mentioning it on the menu.

Solution: Order everything using the code word for un-fooled-around-with: dry. That way you can control your calorie count. And keep in mind that vegetables with a soft interior—eggplant and mushrooms—absorb more fat than root vegetables like sweet potatoes and parsnips.

Next: Don't fall for looks