Supply-side gastronomics: does low rent and cheap labor mean good food?

The Dish has put up an Ask Tyler Cowen Anything feature, focused on his new book, An Economist Gets Lunch.  Which reminds me: I read the excerpt or precis in The Atlantic, Six Rules for Dining Out, and found those rules bizarre.  I want to have a little fun with them. In most cases my "objections" are a matter of taste (literally) or sensibility, but I have a stray logical or economic quibble or two to air as well. So here we go:

In the Fanciest Restaurants, Order What Sounds Least Appetizing 

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: Which of these items do I least want to order? Or: Which one sounds the least appetizing? Then order that item.

The logic is simple. At a fancy restaurant, the menu is well thought-out. The kitchen’s time and attention are scarce. An item won’t be on the menu unless there is a good reason for its presence. If it sounds bad, it probably tastes especially good.

My counter-logic is simple too. I'm a residually fussy eater (much worse as a child). There are a lot of textures, colors and smells that I don't like in food.  If an item sounds unappetizing to me, it's almost guaranteed to prove so.  Which probably explains why I don't eat in $50+/person restaurants.