12 Haute Cuisine: 1980’s

The 1980s ushered in the first upscale dining establishments that would shape restaurant culture today. Nouvelle American became a cuisine of note, incorporating regional American ingredients and combined with international flavor distinct to the melting pot of the U.S. Wolfgang Puck made the upscale pizza popular and Charlie Trotter took the stage. Risotto, tapas and flourless chocolate cake came on the scene. Pasta, in primavera and salad form, were a hit.

At home, Americans were enjoying Tex-Mex taco nights and Sloppy Joes. They bought Jell-O Pudding Pops and Lean Cuisines. The Yukon Gold potato was just introduced to the market and Radicchio was grown in the U.S. for the first time. The FDA approved the use of the artificial sweetener Aspartame and diet colas became popular.