Any sort of "chain" restaurant like Applebee's - where the food is probably shipped in pre-made and frozen from some central warehouse (clearly not salad greens, but undoubtedly the dressings and toppings) are pretty iffy.

But a high-end chef-run restaurant? One with Michelin stars? Well I've often read that one of the things that makes food so awesome in these restaurants is the copious amount of real butter and cream they use! Does anyone here really want to see butter and cream reduced in favor of what? Cheap margarine? Industrially procssed "creamer" products? If I ate an a really awesome restaurant like that (something I'm likely to do only once every year or three, if that) I sure wouldn't worry about calories!