This iconic dish is the signature order at Susan Tracht’s modern American chophouse. Unbelievably tender with vegetables just as delicious as the meat, this is the pot roast you wish were on your grandmother’s table. If you just can’t get enough, the pot roast is also used in Jar’s Sunday brunch hash.

Mari Vanna’s iteration of this classic Russian dish is served with mashed potatoes and slivers of pickles to counterbalance the rich, buttery flavors. Add in a signature flight of vodka and you will be sure to be feeling nostalgic.

Yes, you do need to order the #19 pastrami sandwich, which also could merit a spot on this list. However, the good old fashioned corned beef and cabbage is a true classic that brings back childhood memories for many baby boomers. Corned beef and cabbage – not just for St. Patrick’s Day!

Served at breakfast with eggs and sausage gravy or at dinner with mashed potatoes, the humongous portion of country fried steak at The Original Pantry will leave you with the fuel to get through a long day’s work, or have a quite enjoyable lazy Sunday afternoon.

An institution in Hollywood, Dan Tana’s serves downhome, Italian cuisine. Of course, nothing says Italian like a plate of spaghetti and meatballs, evoking memories for many generations of hungry eaters. Come early and be prepared to wait.

It would be remiss to discuss retro dishes without mention of Musso & Frank. The iconic grill has been serving the Hollywood area a largely unchanged menu since 1919. This menu includes calf liver and onions, which is often considered the best in the city.

Waterloo & City’s Beef Wellington, their most popular order, comes with red onion marmalade and bacon wrapped asparagus. This classic British dish will quickly have you swinging back to the sixties.

Although this location of Taix dates from the early ‘60s, much of the character from the original 1927 establishment remains unchanged. French cuisine surged in popularity in the 60’s with the release of Julia Child’s Mastering the Art of French Cooking, and dishes like Taix’s lamb chops and duck à l’orange became some of the era’s trendiest orders.