Back in 1970s Manhattan, lunch was a full-blown event. There were sharp suits, polished shoes, and power moves made over steak and cocktails. The restaurant table was where deals happened, and reputations were built. It involved showing up, showing off, and getting things done.
Avocado Ritz
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The fanciest way to eat an avocado was straight from its own skin, and the Avocado Ritz was an edible status symbol straight out of a shag-carpeted dinner party. Halved avocados were stuffed with cool, juicy shrimp bathed in a creamy, spiked Marie Rose sauce, then garnished like a showpiece.
Quiche Lorraine
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No 1970s brunch table felt complete without a golden slice of Quiche Lorraine. This buttery, French-born tart featured a crispy crust, smoky bacon, and a silky custard center that oozed continental flavors. While the OG recipe kept it simple, American kitchens turned it into a choose-your-own-adventure: melty Gruyère, sautéed mushrooms, maybe some seafood if you felt bold.
Filet Mignon
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Ordering filet mignon in the 1970s was like sliding into a Cadillac in a velvet tux—it was smooth, classy, and unmistakably upscale. Sure, it didn't pack the beefy punch of a ribeye, but the filet was about finesse, served rare and dripping with quiet confidence.
Crown Roast of Pork
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Hosting in the 1970s came with one unspoken rule: if you really wanted to wow the room, you brought out the crown roast. The pork loin got the royal treatment—rib bones fanned into a circle like edible architecture, center packed with stuffing so fragrant it practically announced itself.
Steak Au Poivre
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Steak au Poivre was the 1970s' "treat yourself" moment. Filet mignon got the spotlight, crusted in cracked black pepper that snapped to attention when it hit the skillet. Then came the real magic—pan sauce. A quick splash of cognac, a swirl of cream, and voilà: silky, peppery perfection.
Mousse au Chocolat
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Before lava cake oozed onto the scene, there was Mousse au Chocolat—1970s dessert royalty in a coupe glass. Its feather-light texture and deep, velvety cocoa punch swooned Americans, thanks in no small part to Julia Child's influence. It was made from dark chocolate, egg yolks, sugar, and airy whipped whites.
Foie Gras
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If your hosted dinner didn't include foie gras, were you even trying? This indulgent duck or goose liver was served as creamy pâtés, glistening terrines, or pan-seared slabs paired with something sweet—often a lush wine or fruit compote. Its richness wasn't subtle, and neither was its reputation.
Veal Oscar
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You knew you'd made it in the '70s if the veal Oscar landed in front of you. It was veal piled with sweet crab, crowned with blanched asparagus spears, and drowned in a silky Béarnaise that screamed indulgence. And yes, it really was named after a Swedish king who loved his surf with turf.
Truffle Omelet
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If breakfast in the 1970s had a VIP section, the truffle omelet had a reserved seat and its own spotlight. Eggs spent the night mingling with black truffles in sealed containers so they could soak up that earthy, intoxicating aroma. By morning, the simple omelet had transformed into a sensory experience fit for the elite.
Escargot
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Aside from the flavor, Escargot embodied the flair. Suddenly, your table came with tools—mini forks, shell-hugging tongs, and a whole lot of bravado. It represented that decade's obsession with upscale French dining.
Chicken Cacciatore
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Chicken Cacciatore brought bold, rustic flavor straight from the Italian countryside—no passport required. It simmered low and slow in a garlicky tomato bath with peppers, herbs, and sometimes mushrooms or olives tagging along for the ride. Bonus points if you served it in CorningWare and wore bell sleeves while doing it!
Beef Wellington
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It wasn't a real dinner party in the 1970s unless someone gasped when the Beef Wellington hit the table. A buttery puff pastry wrapped around seared beef tenderloin, slathered in rich mushroom duxelles and often pâté, created a dish that was both decadent and showstopping.
Duck à l'Orange
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When Duck à l'Orange hit the table, you knew the meal meant business. It was the showpiece dish that screamed, "We're going all out." Its caramelized skin and signature orange glaze caught the candlelight just right and delivered a flavor blast of sweet, sharp citrus over buttery-rich duck.
Crêpes Suzette
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Nothing turned more heads than a waiter rolling up with a skillet full of fire. This dish was drenched in a zesty orange liqueur sauce and set alight tableside. Legend says it all began in Monte Carlo with a royal mishap and a woman named Suzette.
Prosciutto and Melon
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While some hosts were busy juggling fondue pots and molded salads, prosciutto and melon kept it simple—and stole the show. Sweet, ripe cantaloupe or honeydew paired with salty, thin-sliced prosciutto hit just the right balance. No cooking, no fuss—just a fresh, easy appetizer that looked fancy without trying too hard.
