Continental cuisine is known as the delicacies brought to the U.S. from European countries that represent tradition, technique, and authenticity. The deep-seated customs and valuable fundamentals of continental dishes provided chefs with the skills and passion to become proficient in multi-cultural cuisine. Through the decades, timeless classics, such as beef Wellington, steak Diane, sole meunière, and lobster Thermidor, fed booming cities that admired their impressive sophistication. In the 1970s and 1980s, these dishes thrived at white tablecloth, fine dining restaurants. However, as consumers began to prioritize quick and convenient dining experiences in the late 1980s, elaborate continental approaches shifted out of the spotlight.