[[{“value”:”You might have grown up watching your grandparents enjoy dishes like liver and onion, chipped beef on toast, Baked Alaska and more, but chances are you don’t eat those items yourself. For better or worse, many of those classic dishes have disappeared from restaurant menus as tastes and preferences change, and diners would probably be appalled by some of the everyday foods people enjoyed in the 70s and 80s. If you’re ready for a little trip down memory lane (or maybe inspiration for a more old-school diet), here are seven old-school chain restaurant foods diners under 40 avoid.
Chicken à la King
Chicken à la King is a creamy, rich dish made with shredded chicken in a sherry-based cream sauce, served over rice or noodles. This is comfort food at its best, but you’d have a hard time finding it on the average menu these days. It almost seems like a deconstructed chicken pot pie, depending on how it’s served.
Liver and Onions
Liver and onions is the quintessential “older person” food many younger diners avoid, which is such a pity because when cooked properly it’s actually delicious, and incredibly good for you (our grandparents were clearly on to something). If you find liver and onion at a local deli, try it, you might be surprised.
Creamed Chipped Beef on Toast
Creamed Chipped Beef on Toast has a nickname I won’t mention here, but it’s one of those old-school dishes people seem to reminisce about with affection. I can understand why, because it actually sounds pretty good: Thin-sliced beef in a creamy sauce, served on bread. Independent greasy spoons might carry it still, but your average chain restaurant won’t.
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Ambrosia Salad
Ambrosia Salad has roots in Southern cuisine, a bright, pretty salad packed with ingredients like Cool Whip, marshmallows, canned citrus fruit, coconut, and more. While there are some vintage dishes I think might make a comeback, this is not one of them. Is it a dessert? Is it a salad? Very pretty, but you’ll have trouble finding it outside of the South.
Olive Loaf
Olive Loaf is a savory cold cut made with a mix of ground pork/chicken/beef and olives, formed into a loaf, hence the name. Similar in texture to mortadella or bologna, this old-school meat was used to make sandwiches back in the day. You’ll have a tough time finding it these days at any major sandwich chain, but some independent spots still have it.
Turkey Tetrazzini
Turkey Tetrazzini was once commonly found at diners and school lunches, but those days are long gone. Essentially a baked pasta casserole with cream, turkey, and mushrooms, this very rich dish has fallen out of favor in recent times. You might still find it on menus at small, independent cafeteria-style spots, but no major chains are serving it.
Baked Alaska
Baked Alaska is a truly old-school dessert made with ice cream, cake, and browned meringue. Apparently this monumental dish was first popular during the Gilded Age (makes sense as it’s a fairly ostentatious dessert) and then came back into fashion again in the 1950s. These days, people make it at home, but you’ll struggle to see it on a menu.
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