25 Unappetizing Menu Typos

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You came in for a burger, and you found anal beef. Where did you go wrong? Far from a mere grammatical error, the missing commas and misplaced apostrophes of yore have gave way to potentially problematic spelling errors.

When mistranslations and baffling adjectives abound, many appetites are lost. Maybe forever. Proofreading is a lost art: Just check out these 25 Unappetizing Menu Typos.

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At Least It's Fresh

Rage brings out the flavor in the kidney.

Not From Concentrate

It has a unique texture.

Name-Calling

A steep price to pay for a spicy chicken salad.

The Oatmeal Bath Is Extra

We suggest the vaccine appetizer to start.

A Bum Deal

Getting what you paid for.

"Also Geese"

A salmon's skull is where all of the flavor is.

Dignified

A classier way to do crack.

Can You Get It Unspitted?

We'll opt for the "frankforter" instead.

"Dried Dread" Sounds Ominous

It's probably better that we don't know what "forcemeat broccoli" is.

Scope-Style

We prefer our backwash broiled, not baked.

Fresh Handmade "Dumping"

"Monkey*!" doesn't sound much better.

The Square Root of Pig

"Exponents of carbon burning Portuguese pig?" Is that an entrée or a science project?

Not to Be Ordered in Public

Beer battle and fried porn? What kind of restaurant is this?!

Not Sugarcoating It

Sometimes honesty just isn't the best policy.

Steak from Hell

So good, you'll be speaking in tongues.

A Vegetarian's Worst Nightmare

We suggest getting your toast cooked medium-well.

A Metallic Aftertaste

For the whole family to enjoy.

It's All About The Options

That being said, we'd stick to pork or shrimps.

Today's Special: Crap Dip

The recipe is pretty simple.

Keep It a Secret

The words "secrete" and "special sauce" should never be used in the same sentence.

86'd

They decided to spare those poor "sheeps."

Available Upon Request

Yellow pee just wouldn't complement the dish.

Additional Flavoring

High sodium content ahead.

Take Your Pick

All five fingers included.

What About This Is Classic?

Is that subject to USDA grading?

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