Retro Fast Food Dishes We Wish Would Make a Comeback

Serving nostalgia on a plate – retro fast food favorites we’re craving again!

Forgotten Fast Food Classics

Forgotten fast food favorites hold a special place in culinary nostalgia. Whether it’s crispy fried chicken or a juicy cheeseburger, some iconic dishes never lose their charm. But what about the old-school gems that have quietly disappeared from menus over the years? From niche American classics like the intensely flavored slug burger to hyper-regional specialties such as the spiedie, many once-beloved dishes have faded from the spotlight. In this list, we rank the forgotten fast food classics that truly deserve a comeback, counting down to the best of them all.

Forgotten Fast Food Classics

Forgotten fast food favorites hold a special place in culinary nostalgia. Whether it’s crispy fried chicken or a juicy cheeseburger, some iconic dishes never lose their charm. But what about the old-school gems that have quietly disappeared from menus over the years? From niche American classics like the intensely flavored slug burger to hyper-regional specialties such as the spiedie, many once-beloved dishes have faded from the spotlight. In this list, we rank the forgotten fast food classics that truly deserve a comeback, counting down to the best of them all.

Garbage Plate (New York)

New York’s strangest homegrown fast-food dish might not be fancy, but it’s guaranteed to satisfy a serious appetite. First created at Nick Tahou Hots in Rochester back in 1918, the iconic garbage plate piles minced beef and/or sliced hot dogs over a hearty base of home fries, French fries, pasta salad, and baked beans, then finishes it all with a generous drizzle of hot sauce. Because Nick Tahou Hots owns the official trademark for the term “garbage plate,” other Rochester eateries serve their own versions under names like junkyard plate or trash plate. Today, this chaotic but beloved classic still maintains a dedicated local following across Rochester.

Loose Meat Sandwich

This historic Iowa specialty is a true Midwestern classic, dating back to the 1920s. At first glance, the tavern sandwich—also called a loose meat sandwich or Maid-Rite—resembles a hamburger. However, the key difference is that the beef is cooked loose and crumbled rather than shaped into a patty. The result is similar to a sloppy Joe, but without the tomato-based sauce.

Today, you can still find it at the regional chain Maid-Rite and a handful of local diners, but this humble, flavorful sandwich definitely deserves to be more widely known.

 Turkey Devonshire

The Turkey Devonshire is a hearty Pittsburgh classic and a true throwback to mid-20th-century American comfort food. This indulgent open-faced sandwich layers grilled bread with sliced roast turkey, crispy bacon, and fresh tomatoes, all generously smothered in a tangy Cheddar cheese sauce and broiled until bubbling and golden.

Created in 1935 by Sicilian American chef Frank Blandi at Pittsburgh’s Stratford Club, the Turkey Devonshire enjoyed local popularity for decades but is rarely seen on menus today. One of the few places still serving this nostalgic dish is Pittsburgh’s beloved Union Grill.

Jellied Eels

Jellied eels might not fit the modern idea of fast food, but in 18th-century London they were one of the most popular snacks around. Thanks to the abundance of eels in the River Thames, the dish became an affordable, filling staple for the East End working class. The preparation is simple but iconic: pieces of eel are cooked and left to cool in their own naturally gelatinous stock, creating a firm, savory jelly.

Traditionally served alongside pie and mash in classic pie-and-mash shops, jellied eels were once a cornerstone of London street food culture. While many of the old-school vendors have since disappeared, the dish still holds a nostalgic place in the hearts of many Londoners.

Sailor Sandwich

The Sailor sandwich is one of America’s most underrated—and most delicious—regional fast-food creations, yet it remains largely unknown outside of Richmond, Virginia. Loved by locals since the 1940s, this hearty sandwich stacks grilled knockwurst sausage, hot pastrami, and melted Swiss cheese between slices of warm rye bread, creating a rich and savory flavor combination that’s hard to beat.

Richmond’s famed New York Deli claims to have invented the Sailor sandwich during the Second World War, when it became a favorite among Navy seamen stationed nearby. Today, it remains a beloved but underappreciated regional classic that deserves far more attention.

 Disco Fries

The name of this indulgent dish hints perfectly at its origins. Disco fries are New Jersey’s answer to Canadian poutine—a heaping plate of thick, steak-cut fries smothered in melted mozzarella and drenched in rich brown gravy. The dish first gained popularity in the 1970s, served in all-night diners where hungry revelers stopped for comforting food after a night out at disco clubs.

While you can still find disco fries in select New Jersey diners today, this nostalgic, late-night classic definitely deserves a comeback on more modern menus.

Chow Mein Sandwich

This quirky but comforting fusion dish emerged in Massachusetts in the mid-20th century and remains a beloved specialty in the Fall River area. The chow mein sandwich is exactly what the name suggests—a flavorful, gravy-based chow mein mixture (typically made with pork, beansprouts, onions, and celery) piled inside a soft hamburger bun.

Although it’s rarely found outside this small corner of New England, a few old-school spots still keep the tradition alive. Local favorites Mee Sum and Faneek’s continue to serve this hearty, uniquely regional classic that deserves far more recognition.

Polish Boy

Invented in Cleveland, Ohio, in the 1940s, the Polish boy elevates the classic hot dog into a gloriously messy, flavor-packed creation. This oversized sandwich features a bun loaded with grilled or deep-fried kielbasa sausage, then piled high with French fries, creamy coleslaw, and a generous drizzle of barbecue sauce.

Beloved for its bold flavors and hearty build, the Polish boy remains a true Cleveland icon. Unfortunately, only a handful of local joints still serve this regional favorite—making it a fast-food classic well worth rediscovering.

Dynamite Grinder

Rhode Island’s ultimate hearty sandwich is the dynamite grinder, a giant, flavor-packed creation often compared to a sloppy Joe. It’s stuffed with a rich, savory mixture of ground beef, tomatoes, onions, and plenty of bell peppers for a spicy kick.

Originating in the small city of Woonsocket, the dynamite grinder was traditionally served at family gatherings and community events to feed a crowd. Today, it’s more commonly made at home, making it a rare treat to find on restaurant menus—a true hidden gem of regional fast food.

Pie Barm

The pie barm is a no-frills, carb-packed British classic, popular in traditional chip shops and takeaways around Wigan, Lancashire, particularly at regional bakery chain Galloways. Wigan’s rich pie-making heritage gave rise to this clever creation, sometimes nicknamed the Wigan kebab, designed for eating on the go.

A pie barm features a simple meat and potato pie nestled inside a buttered barm cake (bread roll) and topped with anything from ketchup and brown sauce to mushy peas and gravy. Despite its strong local following, the dish remains largely unknown outside Wigan—a true regional fast-food gem.

Kubie Burger

The Kubie burger is a regional Canadian specialty from Alberta that’s packed with bold flavors. This unique burger features a Ukrainian garlic sausage (kubie), pressed and served in a bun, often accompanied by fried onions, cheese, bacon, and sauerkraut.

Once a popular menu item in Ukrainian restaurants across the region, the Kubie burger has become a rare find today. A few spots, like Uncle Ed’s Restaurant in Edmonton, still serve this hearty, niche classic that deserves wider recognition.

Staffordshire Oatcake

The Staffordshire oatcake is one of Britain’s original regional fast foods, hailing from North Staffordshire. These thin, brown pancakes are made from a batter of wheat and oats and are traditionally filled with savory ingredients like melted cheese, bacon, or sausages—though modern variations can include almost anything.

Oatcakes were once commonly sold straight from the windows of local homes, creating a charming street-food culture. Sadly, most of these hole-in-the-wall vendors have vanished, with only one remaining in Stoke-on-Trent, making the Staffordshire oatcake a nostalgic culinary gem worth remembering.

Denver Sandwich

The Denver sandwich is a quirky, hearty creation that originated in Denver, Colorado, in 1907. This flavorful sandwich features a Denver omelet—made with sweet bell peppers, onions, smoked ham, and Cheddar cheese—sandwiched between slices of bread.

While the exact origins are debated, some food historians believe it may be a variation of egg foo yong, created by Chinese laborers working on the transcontinental railroad. Today, the Denver sandwich is rarely seen outside a handful of local eateries, making it a nostalgic regional favorite.

Pie Floater

The pie floater is an iconic South Australian dish that combines hearty flavors with a quirky presentation. It features a meat-filled pie served upside-down atop a bowl of thick green pea soup, often finished with generous drizzles of ketchup.

Dating back to Adelaide in the 1870s, pie floaters were sold from horse-drawn carts as an affordable and filling evening meal for workers. Despite being recognized as a ‘South Australian Heritage Icon’ by the National Trust of Australia in 2003, only a handful of eateries still serve this nostalgic regional classic.

Steamed Cheeseburger

The steamed cheeseburger may sound unusual, but it’s a beloved local delicacy in central Connecticut, especially in Meriden. Unlike traditional burgers, the beef patty is cooked in a specially designed steaming cabinet, which keeps it exceptionally juicy and tender by avoiding direct heat that can dry out the meat.

The cheese is steamed separately in the same cabinet until it reaches a gooey, molten consistency, then poured over the patty, completely enveloping it in cheesy goodness. For an authentic experience, head to the historic Ted’s in Meriden, a small but legendary spot that has perfected this unique regional specialty.

Orange Chips

Orange chips are a hyper-regional British treat, found mainly in the Black Country towns of Wolverhampton and Dudley, yet they deserve a spot on menus nationwide. While their exact origin is unclear, fans believe these vibrant chips date back to the 1940s.

So, what makes them special? Orange chips are potatoes deep-fried in a thick, orange-colored batter, often seasoned with paprika and turmeric for a subtly spiced, golden finish. Local favorites for this nostalgic snack include Major’s and Beks, where the dish remains a beloved regional specialty.

Guber burger

The Guber burger is a famously divisive burger that originated at the now-closed The Wheel Inn in Sedalia, Missouri. This unique creation features a beef patty topped with peanut butter, mayonnaise, lettuce, and tomato, offering a sweet-and-savory flavor combination unlike any other.

The Guber burger was The Wheel Inn’s signature dish from the 1940s until the restaurant closed in 2007, and it helped popularize the idea of peanut butter on a burger. A few local spots, such as Kehde’s in Sedalia, still serve their take on this quirky classic. Even Sonic Drive-In paid homage, launching a limited-edition bacon and peanut butter cheeseburger in early 2024.

Fat Boy

Hailing from Winnipeg, Canada, the Fat Boy is a messy, indulgent burger with roots in the city’s Greek community dating back to the 1950s. At its heart, a Fat Boy is a cheeseburger loaded with mustard, onions, lettuce, tomatoes, pickles, mayonnaise, and, most importantly, a rich, meaty chili sauce that sets it apart.

While several longstanding Winnipeg burger joints claim to have invented it, most credit Gus Scouras, founder of Junior’s Restaurant, which still operates three locations today. The Fat Boy remains a beloved local classic that deserves wider recognition.

Nut Burger

The Nut Burger is a quirky, old-school specialty from Butte, Montana, so niche that it’s rarely found anywhere else. This sweet-and-salty creation features a smashed beef patty topped with crushed peanuts and Miracle Whip, delivering an unusual but surprisingly tasty flavor combination.

Invented in the 1930s by Matt Korn, founder of Matt’s Place—Montana’s oldest drive-in restaurant before it closed in 2021—the Nut Burger’s legacy is almost lost. Today, the closest you can get a similar experience is at Everybody Burger in Coeur d’Alene, Idaho.

Chicago Thin Crust Pizza

While Chicago deep-dish pizza is famous worldwide, the city is also home to a lesser-known favorite: Chicago thin crust pizza, also called tavern-style pizza. Unlike its deep-dish counterpart, this pizza features a super-thin, crunchy crust and is traditionally cut into squares instead of wedges.

Dating back to the 1940s, it was originally sold in taverns as a bar snack. In recent years, thin crust pizza has gained popularity among locals and visitors who enjoy its communal, shareable style, but it remains a niche specialty outside Chicago.

Slug burger

Despite its name, the slug burger contains no actual slugs. This unusual, Depression-era burger originated in Mississippi in the early 20th century, invented by John Weeks. The patty—made of beef or pork—is stretched with an inexpensive filler like potato flour or soy grits, making it affordable during tough economic times.

The name comes from the slang term “slug” for a five-cent coin, reflecting its original price. Slug burgers are deep-fried and served in a bun with plenty of pickles, onions, and mustard. Today, they maintain a niche following in Corinth, where old-time diners like White Trolley Cafe and Borroum’s keep this historic fast-food classic alive.

Fish Cake Hot Dog

While Philadelphia is famous for its cheesesteaks and hot dogs, the city is also home to a more obscure fast-food creation: the fish cake hot dog. This old-school specialty, also called a Philly combo, features a soft white bun filled with a split hot dog and a deep-fried fish cake.

The dish was reportedly invented by Abe Levis at Old Original Levis Hot Dogs, founded in 1895. Today, only a handful of Philadelphia eateries still serve this nostalgic regional favorite, including local spots Johnny’s Hots and Pat’s King of Steaks, the birthplace of the iconic cheesesteak.

 Deep-Fried Mars Bar

The deep-fried Mars bar is a famously indulgent Scottish snack that has gained worldwide attention—though not always for the healthiest reasons. This novelty treat originated in the early 1990s at a fish and chip shop in Stonehaven, near Aberdeen, and quickly became infamous in the UK media for its role in Scotland’s indulgent diet.

The dessert consists of a Mars chocolate bar dipped in batter and deep-fried to gooey perfection. While it remains a novelty dish at a few chippies in Britain—and has even made appearances at some American state fairs—this unique, over-the-top snack continues to intrigue adventurous food lovers and deserves a second look.

Patty Melt

Few American fast-food classics are as retro as the patty melt. This diner favorite combines the best of a grilled cheese sandwich and a burger, featuring a juicy beef patty topped with fried onions and melted Swiss cheese, all nestled between slices of griddled rye bread.

Recently, the patty melt has enjoyed a resurgence, with trendy New York spots like Daily Provisions and Revelie Luncheonette offering gourmet takes. Still, this nostalgic comfort food deserves to appear on more menus across the country.

Spiedie

Once a staple in Binghamton, New York, the spiedie is a lesser-known regional sandwich that has sadly dwindled in availability. Pronounced “speedy,” this classic dates back to the 1920s and features skewered cubes of meat marinated in a flavorful mix of olive oil, vinegar, Italian herbs, and spices. The marinated meat is then chargrilled and served in a soft hoagie roll.

Although many of the original eateries have closed, you can still enjoy an authentic spiedie at local favorites like Spiedie & Rib Pit in Binghamton, keeping this iconic regional dish alive.

Oklahoma Fried Onion Burger

Oklahoma’s fried onion burger is a regional fast-food classic that elevates a simple cheeseburger into something extraordinary. The key is gooey, caramelized onions smashed onto one side of a juicy beef patty, which is then topped with melted cheese, creating a rich, savory flavor that’s hard to resist.

The burger gained popularity during the Depression era, when inventive restaurateurs added onions to bulk up their meat patties. Its reputation is spreading beyond Oklahoma—appearing on the menu at burger expert George Motz’s Hamburger America in New York—but this iconic, indulgent burger truly deserves worldwide recognition.