For starters, let’s appreciate the classic version of a Caesar, like this one at L’Ardente in Washington, D.C.
Photo by Mike Fuentes Photography, courtesy of L’Ardente
A paragon of the form (minus the little gems, replaced here by radicchio) can also be found at Leo in New York.
Photo courtesy of Leo
But this is where things get interesting ... A Caesar in pizza form, found at D.C.’s All Purpose Capitol Riverfront location: the Cape May pizza with mozzarella, parmesan fonduta, little gem lettuce, and anchovy dressing.
Photo courtesy of All Purpose Capitol Riverfront
At Tabachoy in Philadelphia, chef-owner Chance Anies rebuilt the Caesar with Filipino and Southeast Asian flavors in mind. Think mustard greens, bagoóng, cured duck yolk, chile, fried shallot, scallion, and sesame — see what inspired the dish here.
Photo by Paolo Jay Agbay, courtesy of Tabachoy
At Poltergeist in Los Angeles, the Thai Caesar salad boasts frisée, lemongrass, puffed rice croutons, smoked anchovies, and parmesan.
Photo by Antonio Diaz, courtesy of Poltergeist
At Bavette’s in Chicago, a smoked salmon Caesar also brings crispy potatoes into the mix.
Photo courtesy of Bavette’s
And over at Oxomoco in New York, the punta verde Caesar reveals itself to be a plate of wood-fired romaine topped with cotija masa crunch, blistered poblano peppers, and garnished with crunchy toasted corn masa and lime zest (Dijon-and anchovy-based dressing included).
Photo by Andrea Grujic, courtesy of Oxomoco
In D.C. at Unconventional Diner, a “dirty” Caesar involves squid-ink crumble, soft egg, tomato, and aged gouda.
Photo by ShotbyEM, courtesy of Unconventional Diner
While at Cassia in L.A., the Vietnamese Caesar is studded with anchovy croutons, dried Black Mission figs, herbs, radicchio, red onion, white anchovies, and a healthy shaving of parmesan cheese.
Photo courtesy of Cassia
At Tsubaki (also in L.A.), the Japanese Caesar uses market lettuce as a base for panko, creamy miso parmesan dressing, shredded bonito threads, and nori.
Photo courtesy of Tsubaki
And in Charleston, Mefli’s “sort-of spicy Caesar salad” arrives dressed in a Calabrian chile and anchovy dressing.
Photo courtesy of Melfi’s
At L.A.-born pizza empire Pizzana (which boasts locations across the country), all restaurants offer a Cesare in which next-level pizza dough croutons top little gems and fried capers in a Calabrian Caesar dressing.
Photo by Dane Deaner, courtesy of Pizzana
And still in L.A., kodō offers a bonito Caesar salad with gem lettuce, bonito dressing, and parmesan.
Photo by Yuji Tyler, courtesy of kodō
