10 Foods You Thought Were Fancy In 1987, But Not Anymore

In 1987, a candlelit dinner featuring shrimp cocktail and quiche might have felt like the pinnacle of elegance. But times and tastes have changed. What was once considered sophisticated cuisine has now become either everyday fare or a nostalgic throwback.

From dishes that graced wedding buffets to indulgences that defined Friday nights out, here are 10 foods that were considered the height of fancy in 1987, but no longer carry the same upscale shine.

Shrimp Cocktail was the Ultimate Dinner Party Starter

This dish was indeed a staple of upscale dining in the 1980s, but it has since become more common at buffets and supermarket deli counters.

Quiche was Served to Impress Guests

Quiche was a trendy dish in the 1980s, often associated with brunch culture and sophistication. However, it became somewhat overused and even mocked in pop culture, as seen in the book Real Men Don’t Eat Quiche.

Fondue was Peak Sophistication

Fondue peaked in popularity in the 1960s and 1970s, but it remained a novelty in the 1980s. Today, it is more of a retro-themed dish rather than a mainstream dining option.

Surf and Turf Meant you were Living Large

This combination of steak and lobster was a symbol of luxury dining in the 1980s, but it has since become more associated with chain restaurant specials rather than fine dining.

Caviar on Crackers was Considered High Class

Caviar was considered a high-class appetizer in the 1980s, but today, unless it’s the premium variety, it doesn’t hold the same prestige.

Stuffed Mushrooms were Dinner Party Gold

Stuffed mushrooms were a popular appetizer at dinner parties in the 1980s, but they have largely fallen out of favor in modern entertaining.

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Caesar Salad was a Restaurant-Only Experience

Originally a tableside-prepared dish in upscale restaurants, Caesar salad has become widely available in pre-packaged forms and fast-food chains.

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Beef Wellington was a Culinary Flex

This dish was considered a culinary achievement in the 1980s, but it has largely disappeared from mainstream restaurant menus.

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Baked Alaska was Dessert Theatre

Once a dramatic dessert, Baked Alaska was popular in the 1980s but has since become rare outside of vintage cookbooks and culinary school exams.

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Perrier Sparkling Water was the Beverage of the Elite

Perrier was a status symbol in the 1980s, but sparkling water has since become a widely available grocery staple with numerous brands and flavors.

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What once dazzled our palates in 1987 now feels charmingly outdated or altogether ordinary. While these foods may have lost their “fancy” label, they remain comfortingly nostalgic reminders of how our tastes and trends continue to evolve. After all, today’s charcuterie board might just be tomorrow’s shrimp cocktail.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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