[[{“value”:”Restaurant appetizers have come a long way over the decades, and depending on your tastes, that might be a good thing. Many retro items have fallen off the menu thanks to changing dining habits, rising food costs, and menu simplifications. From elaborate presentations to fried favorites, these classic restaurant appetizers have all but disappeared. While some may deserve a comeback, others are best left in the past.
Rumaki
Rumaki was a mid-century staple at Polynesian restaurants and tiki bars. It’s made by wrapping chicken livers and marinated water chestnuts in bacon, spearing it with a toothpick, and then baking or broiling it. Rumaki’s U.S. popularity began in the 1950s but the appetizer has almost completely disappeared from modern menus after eating liver fell out of style in the ’70s.
Chilled Jellied Consommé
This entry might need a gag reflex trigger warning, so consider yourself warned. Chilled jellied consommé was a popular appetizer from the 1920s through the 1950s. It’s made from clarified beef broth and set with collagen from the bones or gelatin — think of it as beef-flavored Jell-O. Once you take a bite, the cold jelly melts on your tongue. Thankfully, the concept of molded gelatinous foods declined by the late 60s and early 70s in favor of fresh ingredients.
Shrimp de Jonghe
Originating in Chicago at De Jonghe’s Hotel before spreading nationwide, shrimp de Jonghe was a popular appetizer in the 1920s through the ’70s. Shrimp de Jonghe is a sort of casserole of whole peeled shrimp topped with a breadcrumb crust that’s made with butter, garlic, sherry, and herbs. In addition to diners becoming more conscious of their diets in the ’80s, shrimp de Jonghe started taking a backseat to the rise of shrimp scampi. It survived the longest in the Midwest before virtually disappearing.
Shrimp Cocktail in a Stemmed Glass or Supreme Bowl
Shrimp cocktail is still a common appetizer, but the formal presentation of it that became popular in the 1950s has all but vanished. Retro shrimp cocktail featured poached shrimp hooked over the rim of a martini glass or a pedestal-style glass dish nested in crushed ice, with horseradish cocktail sauce in the middle of the shrimp. The dramatic setup started disappearing in the 80s, though; specialty glassware took up extra storage space and often broke, so restaurants started simplifying to flat plates or wooden boards.
Relish Tray
Relish trays became popular appetizers at steakhouses and supper clubs in the 1940s. Diners could peruse the menu while nibbling on the cold pickled and raw vegetables with crackers or cheese spread served on a compartmentalized platter. Generally complimentary, restaurants began cutting back on free appetizers to lower food costs in the 1970s, making relish trays a thing of the past.
Oysters Casino
Oysters casino, a variation on clams casino, is a classic appetizer with oysters on the half shell topped with bacon, bell peppers, butter, and breadcrumbs and then baked or broiled. Popular from the 1950s to the 1970s, oysters casino was most often found in coastal steakhouses and hotel dining rooms. Eventually they were overshadowed by oysters Rockefeller and raw oyster bars, both of which you’re much more likely to find today than oysters casino.
The Fried Onion Loaf
Fried onions may never go out of style, but the fried onion loaf popular from the 1970s to the 1990s has mostly disappeared. A fried onion loaf — thinly sliced onions battered and packed tightly into a rectangular loaf shape before being deep fried and served as a pull-apart appetizer — was popularized by barbecue chain Tony Roma’s, although the Chicago-area Hackney’s restaurants are credited with creating it. The loaf shape has mostly been replaced today by individual onion rings or special variations like Outback Steakhouse’s Bloomin’ Onion.
Fried Zucchini Sticks
From the late 1970s through the 1990s, fried zucchini sticks were a popular appetizer at Italian-American restaurants, sports bars, and casual dining spots. By cutting zucchini into sticks or slices, breading and frying them, and serving them with marinara sauce or ranch dressing for dipping, diners felt like they were eating something healthy disguised as a crispy snack. However, zucchini gets soggy quickly, so the old-school appetizer has mostly been replaced these days by fried mozzarella sticks, fried pickles, and crispy Brussels sprouts.
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