Why Christy’s Caesar Salad Has Reigned in Miami for Almost 50 Years
For nearly five decades, the Caesar salad has become synonymous with Christy’s itself. “When you’re thinking of Christy’s, you’re thinking of Caesar,” says owner Chris Klaic, who’s been with the restaurant for nearly 30 years.
When Charles Hauser and Michael Namour opened Christy’s in 1978, their vision was to create a steakhouse that would stand out in a neighborhood dominated by French and Italian restaurants. But the location they chose, away from the popular, pedestrian-heavy Miracle Mile, seemed like a risky bet.
Namour brought experience from Adam’s Rib in New York City, where the prime rib and Caesar salad were popular dishes. Inspired by that combo, Hauser and Namour introduced it to Miami, unknowingly planting the seeds of what would become a South Florida institution. Their gamble paid off. For nearly five decades, Christy’s has anchored its corner at Ponce de Leon and Malaga, earning its reputation as a classic steakhouse serving one of the best Caesar salads in the city.
At one point early in its history at Christy’s, the Caesar was just a small side included with steak orders. Around 2000, it became a standalone dish. Last year alone, Christy’s served over 6,300 Caesar salads — a pretty impressive feat for a restaurant open for dinner service only five days a week.
But what exactly makes Christy’s Caesar salad so admired? It starts with consistency — the recipe has remained unchanged since the restaurant’s second year of operation. “They played around with it a little that first year,” Klaic says. “It was just kind of adding ingredients, trying to get it right.”
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Consistency alone, however, doesn’t explain why this Caesar stands apart.
The secret lies in its distinctive flavor profile and preparation. Unlike many Caesar variations, the dressing’s creamy texture comes from liquid eggs mixed with pomace oil, a generous amount of garlic, and red wine vinegar for a deeper tang. The dressing is mixed for 30 to 40 minutes until it reaches the ideal consistency. Anchovies aren’t incorporated into the dressing but are offered separately as an optional topping for diners who prefer them.
A five-gallon batch is made fresh every two days under the watchful eye of chef Morales Francois, who has run Christy’s kitchen since 1994. Romaine lettuce is placed in a bowl, followed by the dressing and generous shavings of parmesan cheese. The final touch: croutons made from Zak the Baker bread, which they’ve been using for about a decade.
With such meticulous preparation, it’s no wonder the recipe itself is treated like gold. So protective is the restaurant of its Caesar salad recipe that it isn’t kept on the premises. “Some competitors tried to steal it from us,” Klaic explains. “That’s why I have it in my house.”
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The restaurant’s commitment to consistency faced challenges during the COVID-19 pandemic when supply chain disruptions occurred and they had to temporarily substitute their specific brands of pomace oil, parmesan cheese, and liquid eggs. Customers noticed immediately. “You can’t really fool people,” Klaic says. “They know how it’s supposed to taste.”
Christy’s dedication to preserving its original recipes reflects a larger commitment to tradition. That devotion extends beyond the Caesar. Klaic notes that about 80 percent of the menu items from 1978 remain unchanged today. “My customers always say, ‘Chris, I’d rather pay a few extra dollars, but don’t change anything. Do exactly what you’ve been doing because it works.'”
The salad has become such a favorite that Christy’s sells the dressing by the pint. “We sell tons of it,” Klaic says. Some customers buy everything else at grocery stores but make a special trip just for Caesar dressing. For larger home gatherings, the chef will measure exact amounts of cheese and dressing needed for multiple salads.
You can’t really fool people. They know how it’s supposed to taste.— Chris Klaic, owner
For many, the Caesar salad is a cornerstone of family memories. When planning my wedding last year, serving Christy’s Caesar salad felt like an obvious choice — a nod to countless special occasions spent at the Coral Gables space throughout my childhood.
For the perfect pairing, Klaic suggests enjoying the Caesar alongside a steak. “About 40 or 50 percent of customers want their Caesar with their steak at the same time,” he says. As for wine, he recommends “a nice crisp Sauvignon Blanc,” though he notes that today’s diners often drink whatever they prefer regardless of traditional pairings.
After nearly five decades, three generations of diners have experienced this salad, watching it evolve from a side dish to a Miami landmark. In a city where restaurants frequently change to chase trends, Christy’s commitment to its classic Caesar proves that perfection requires no updates.
A fourth-generation Miamian, Olee Fowler knows every corner of the city. She spent a decade as the editor of Eater Miami, and now as a freelance writer, she captures the stories that make Miami unique. When she’s not exploring Miami’s newest restaurants and bars, you can find her at home with her dogs, Foster and Peanut, or cheering on her beloved Florida Gators. And yes, that’s probably a Coke Zero on her desk.
