11 Dishes We Ate in the ’80s That Were Considered Extra Fancy

A close-up of a sushi roll topped with orange fish roe. The roll is filled with avocado and crab, and a pair of chopsticks holds one piece. It is served on a dark plate.
bymuratdeniz/istockphoto

Nostalgic favorites like seven-layer dip, potato skins, and fun snacks and drinks marked 1980s cuisine. But if you were in the mood to leave the pizza rolls in the freezer and indulge in something a little ritzier, you’d find everything from lobster dishes to decadent desserts with dramatic flair. Here are some fancy 1980s dishes that made a serious impression.

1. Lobster Ravioli

A plate of ravioli in creamy tomato sauce garnished with chopped chives. The dish is served on a gray plate placed on a beige cloth napkin. Two forks are beside the plate, and wooden salt and pepper shakers are in the background.
bhofack2 / istockphoto
bhofack2 / istockphoto

If fancy dishes from the 1960s included lobster thermidor, the ’80s were all about lobster ravioli. This dish was a hit at home dinner parties and on fine dining menus, and combined sweet lobster meat with creamy sauce and savory stuffed pasta. 

2. Crème Brûlée

A ramekin filled with crème brûlée featuring a caramelized sugar crust on top. Two ornate silver spoons are placed beside it on a burlap surface. Another ramekin is partially visible in the background.
tbralnina / istockphoto
tbralnina / istockphoto

Crème brûlée was the ultimate showstopper dessert in the 1980s, stealing the spotlight with its creamy custard and crackly caramelized sugar top. It felt fancy yet approachable, and the satisfying crack of the spoon breaking through the sugary shell made it as fun to eat as it was delicious.

3. Blackened Redfish

A plate with a Cajun-spiced salmon fillet, served alongside white rice, a lemon wedge, and green beans. Garnished with parsley. A fork rests on the lemon and rice.
travellinglight / istockphoto
travellinglight / istockphoto

Blackened redfish was a total culinary craze in the 1980s, thanks to celebrity chef Paul Prudhomme putting it on the map. Coated in a bold blend of spices and seared to a slight char, it gave a good fiery kick to impress everyone at the table.

4. California Roll

A plate of California rolls with imitation crab, cucumber, and avocado, garnished with pickled ginger and wasabi. Chopsticks are placed beside the plate. A dish of soy sauce is in the background on a bamboo mat.
szaffy / istockphoto
szaffy / istockphoto

It might be laughable these days to think of a California roll as fancy food, since there’s much flashier sushi widely available and this roll is about as basic as it gets. But during the 1980s, the crab, avocado, and cucumber stuffed roll was high-class.

5. Tiramisu

A slice of tiramisu on a white plate, topped with cocoa powder and a sprig of mint. The dessert is layered with creamy mascarpone and coffee-soaked ladyfingers, set on a wooden table.
hakule / istockphoto
hakule / istockphoto

Tiramisu was the darling of 1980s desserts, bringing a taste of Italy to fancy dinners and trendy restaurants. Its layers of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa were all things luxurious and indulgent. 

6. Pesto

A bowl of green pesto sauce sits on a light surface. Fresh basil leaves are scattered nearby, and a wooden cutting board is partially visible. A striped cloth is on the right. The scene suggests a fresh, homemade preparation.
gorchittza2012 / istockphoto
gorchittza2012 / istockphoto

Pesto was the “it” sauce of the 1980s, whether it was enjoyed with a baguette, in pasta, or spread on a sandwich. This stuff was all over every upscale restaurant’s menu. 

7. Chicken Marsala

A white plate filled with pasta topped with chicken piccata and mushrooms in a lemon-butter sauce, garnished with chopped parsley.
smpics / istockphoto
smpics / istockphoto

Folks in the 1980s definitely associated Italian cuisine with fancy food. Chicken marsala was at the helm with its rich sauce made with Marsala wine and savory mushrooms.

8. Plum Torte

A round plum cake on a white plate sits on a wooden table. It has a golden, crumbly top with visible plum pieces. Surrounding the cake are whole, halved plums, a spoon with brown sugar, and cinnamon sticks. A napkin is partially visible.
Anastasiia Pokliatska / istockphoto
Anastasiia Pokliatska / istockphoto

Forget 1970s black forest cake. Plum torte became a beloved dessert in the 1980s, thanks to its simple elegance and fruity flavor. This buttery cake topped with juicy plums was both effortless to make and impressive to serve.

9. Salad With Raspberry Vinaigrette 

A fresh salad in a white bowl with crispy breaded goat cheese, mixed greens, raspberries, red onion, and sliced fruits. A hand pours dressing over the salad. The background includes pecans and a pepper grinder.
VeselovaElena / istockphoto
VeselovaElena / istockphoto

Nowadays, raspberry vinaigrette and other vinegar-based dressings are widely available, whether you’re at the grocery store or a restaurant. Rewind back to the 1980s, though, and this stuff was exclusive to classier kitchens and restaurants. 

10. Raspberry Chocolate Charlotte Cake

A raspberry charlotte cake on a glass cake stand, topped with fresh raspberries and dusted with powdered sugar. The cake is surrounded by ladyfingers, with a few raspberries scattered on the white tablecloth below.
Sabinoparente / istockphoto
Sabinoparente / istockphoto

Raspberry chocolate Charlotte cake was the epitome of elegance in the 1980s dessert scene. With its ladyfinger-lined exterior, rich chocolate mousse, and vibrant raspberry layers, it was perfectly decadent and destined to impress.

11. Lobster Bisque

A bowl of creamy lobster bisque garnished with parsley and paired with a slice of crusty bread. The soup is rich and orange, with chunks of lobster meat visible. Slices of bread are in the background on a wooden board.
LauriPatterson / istockphoto
LauriPatterson / istockphoto

Lobster still has a fancy air to it, but it was even more prevalent during the 1980s. Lobster bisque was practically a status symbol during the decade, showing up on high-end menus and special occasion spreads. 

Author
Rachel Schneider

Rachel is a Michigan-based writer with a bachelor’s degree in Professional Writing and English. Throughout her career, she has dabbled in a variety of subject matter from finance and higher education to lifestyle pieces and food writing. She also enjoys writing stories based on social media trends. Find her on Instagram @rachel.schneider922