15 Restaurant Menu Items That Were Everywhere in the ’80s

Back in the ’80s, eating out wasn’t just about grabbing a bite—it felt like an event. Families dressed up for dinner, chain restaurants were booming, and certain dishes seemed to show up on every single menu, no matter where you went. Some were flashy, some were comforting, and a few were just plain odd by today’s standards. Here are 15 restaurant menu items that ruled the ’80s but have mostly faded into food history.

Quiche Lorraine

If you went to a restaurant in the ’80s and didn’t see quiche Lorraine on the menu, it probably just hadn’t been printed yet. This rich egg pie filled with bacon, cheese, and onions was considered classy and “continental,” even though it came out of nearly every kitchen. It slowly disappeared as low-fat trends took over and diners started avoiding anything that sounded like it was loaded with cream and cheese.

Surf and Turf

Ordering surf and turf in the ’80s meant you were celebrating something—or at least pretending to. Steak and lobster, side by side on the same plate, felt like the peak of restaurant luxury. It was flashy and indulgent, but as menus modernized and pricing got tighter, this combo stopped being a regular special and started fading into memory.

Monte Cristo Sandwich

This deep-fried ham and turkey sandwich, dusted with powdered sugar and served with jelly, was sweet, salty, crispy, and totally unexpected. It was all over menus in the ’80s, especially at spots trying to offer something “different.” But it quietly disappeared as people started avoiding fried, heavy dishes that made them need a nap right after lunch.

French Onion Soup

Topped with a thick layer of melted cheese and crusty bread, this soup came out bubbling hot in a ceramic bowl and felt fancier than your usual starter. In the ’80s, it was the go-to appetizer if you wanted something a little rich. These days, it’s rare outside of French-themed places, probably because it takes time to make and serve just right.

Liver and Onions

This one was either loved or hated, but there’s no denying that liver and onions was once a staple in a lot of restaurants—especially those with older, loyal regulars. It was affordable, full of iron, and served up like comfort food. But as tastes changed and newer generations passed on organ meats, it slowly left the menu without much protest.

Spinach and Artichoke Dip

Back in the day, this creamy dip was a crowd favorite, served hot with tortilla chips or bread rounds. It was one of the first appetizers meant for the table to share, and it showed up in chain restaurants everywhere. Now, it feels a bit outdated, especially with so many new dips and small plates taking its place.

Prime Rib with Au Jus

A thick cut of juicy prime rib, served with a side of au jus sauce and a baked potato, used to feel like a feast. In the ’80s, it was the house special at many steak spots and family restaurants. But it’s not as common now, mostly because it’s harder to keep fresh and takes a lot of effort to cook in bulk.

Blackened Fish

Thanks to Chef Paul Prudhomme, blackened redfish and catfish took over restaurant menus in the ’80s with their smoky, spicy crusts. For a while, everything from chicken to shrimp got the blackened treatment. But over time, the trend cooled down, and today, it’s more of a retro throwback than a menu must-have.

Chicken Cordon Bleu

Layered with ham and Swiss cheese, then breaded and baked or fried, this dish had a lot going on—and people loved it. It felt gourmet even when it came frozen from a box in the back. It was on every upscale diner or mid-tier restaurant menu in the ’80s but eventually disappeared because it was fussy and kind of dated.

Shrimp Cocktail

Tall glass, cold shrimp, tangy cocktail sauce—it was simple, classy, and always made you feel like you were at a fancy dinner. Shrimp cocktail was a big deal in the ’80s, and it was often the first thing listed under appetizers. It’s still around in some places, but it’s lost the spotlight to trendier seafood starters.

Veal Marsala

With tender veal and a rich mushroom wine sauce, veal Marsala was a staple at Italian restaurants that wanted to show they could do more than spaghetti. In the ’80s, it was on every serious menu. Now it’s mostly gone because veal became controversial and diners leaned more toward chicken or vegetarian dishes.

Potato Skins

These crispy potato boats filled with cheese, bacon, and sour cream were a hit at every casual restaurant and sports bar in the ’80s. They were hot, filling, and perfect for sharing. But somewhere along the way, people moved on to trendier appetizers like sliders and flatbreads, and potato skins just stopped getting the love.

Beef Stroganoff

Creamy beef in a rich mushroom sauce over noodles or rice—it was hearty, filling, and totally ’80s. This dish started in Eastern Europe but made its way into American family restaurants and buffets, where it stayed for years. As menus got lighter and more global, it slowly faded out, but many still miss its bold flavor and cozy vibe.

Chef’s Salad

Loaded with ham, turkey, cheese, boiled eggs, and whatever else was in the fridge, chef’s salad was a whole meal disguised as a starter. It was perfect for anyone “eating healthy” but still craving everything. You could find it on almost every menu back then, but now it’s rare, replaced by more streamlined or trendy salad options.

Chocolate Lava Cake (Before It Was Cool)

Yes, lava cake showed up toward the end of the ’80s, and once it did, it exploded. That warm, gooey center felt like magic back then, and it quickly became the must-have dessert. While it stuck around into the 2000s, you don’t see it as often now because restaurants lean toward desserts that are smaller, simpler, or easier to plate perfectly.