Have you ordered this dish? Here are six overlooked menu items at New Bedford hot spots.

NEW BEDFORD — When it comes to dining out, guests often stick to the tried and true menu items they know and love. But there are still some hidden gems on restaurant menus just waiting to be discovered.

According to several restaurant managers and owners in the New Bedford area, here are some of their most overlooked yet mouth-watering menu items that people should order.

From savory starters to indulgent desserts, these dishes may not be as popular as some of their counterparts, but they are certainly worth a try on the next visit.

In the words of the late Chef Anthony Bourdain, "Without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive and moribund."

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Merrill's Frency's zuppa & lobster quesadilla

"We have a hidden gem on our menu that often goes unnoticed but is truly a must-try: Frenchy's zuppa," said Robert August, manager at Merrill's on the Waterfront.

This exquisite dish features tender littlenecks, flavorful chouri?o, caramelized onions, ripe tomatoes and pasta, all served with a perfectly toasted garlic bread stick.

"The harmonious blend of flavors in this dish is surprisingly underappreciated, but we highly recommend it," August said, adding that pairing it with a glass of Crowded House Sauvignon Blanc gives a dining experience that's both rich and refreshing.

Another dish that deserves more attention is the lobster quesadilla, according to August.

The appetizer combines succulent lobster, cheddar jack cheese, sharp red onions and sweet corn salsa inside a golden, crispy tortilla. Served with lime-infused sour cream and fresh pico de gallo, it offers a delightful mix of flavors that complement the main courses.

"These dishes are true culinary treasures that our guests should not miss," he said.

Knuckle Heads' Chimichurri Board

According to manager Deborah Roberts, the Friday and Saturday night Knuckle Heads' special the Chimichurri Board is a must-try. It's a choice of beef kebab or a chicken kebab, and it comes with peppers, onions and Chimichurri sauce.

"It's a whole display on a board, on an actual hardwood board with rice and salad," Roberts said.

Pour Farm Tavern's wings

"We often hear people talking about the best wings around, and we want people to come try our wings," said co-owner Jen McHugh.

At Pour Farm, the kitchen uses fresh (not frozen) wings and tosses them in their house dry rub, then smokes them with applewood, and deep-fries them to order.

"They are delicious, salty, smoky and crispy, and we think they are the best wings around," McHugh added.

Black Whale's sushi menu

Whether it be the Black Whale's Shaggy Dog, which is tempura shrimp and avocado, topped with crab stick, sweet soy, spicy mayo and mango sauce, or the Surf 'n Turf roll with crab, lobster, cucumber, avocado, topped with a torched kobe beef, sesame sauce, scallions and fried leeks, sushi is always one of those items that many aren’t sure about ordering.

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"Whether it be a texture aversion or just a misconception of raw fish, a language/culture barrier as a lot of the terminology/menu is in Japanese, or it’s just something they’ve never been comfortable with … then as soon as they’ve found a roll they like, they’re hooked," said Julia Reidy, marketing manager for Servedwell Hospitality.

"It’s the beginning of a love affair."

Carmine's Chicken or Veal Exquisito

The freshly breaded cutlet sauteed in Marsala wine butter is topped with salami, fresh mozzarella cheese and served over linguine.

"We just brought it back and I just think the balance and taste of that dish is something that people need to try if they haven't yet," said Howie Mallowes, general manager of Carmine's at Candleworks.

"It's something that you might read and be like, 'Yeah, I don't know,' but then we try it they love it. It's kind of like a Marsala wine mix."

Play's Green Hill Pizza

According to co-owner Adam Katz, the Green Hill Pizza is a one of Play's most must-try overlooked menu item because of its delicious, unique, option that combines two great things into one.

"The warm, cheesy base with the crisp, cool salad on top is a surprisingly tasty combo. Sometimes people think it sounds a little strange, but always love it when they try it," Katz said.

Featuring Play's garlic mother oil base and cheese blend, the pizza is cooked to perfection and topped with a crisp, chopped salad tossed in the house vinaigrette. It can also be made vegan or into a Caesar salad version, too.

Standard-Times staff writer Seth Chitwood can be reached at [email protected]. Follow him on twitter:@ChitwoodReports. Support local journalism by purchasing a digital or print subscription to The Standard-Times today.

This article originally appeared on Standard-Times: New Bedford restaurants' most overlooked menu items to order