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Hail Caesar!

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anyone know of a bar that makes a delectable Caesar? i can whip one up at home when the mood strikes, but sometimes that mood hits when i'm out and about.....

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  1. King Cole Bar (at the St. Regis).

    Made with kale. And no extra charge for it.

    3 Replies
    1. re: ipsedixit

      Kale? In a Caesar?

      I can't get away from the stuff.....

      And, elsewhere (below) Brussels sprouts? Anchovy?

      Women in the bar car! Jeans in the Waldorf! It's coming, I warn you....

      1. re: ipsedixit

        Panem et circenses:
        http://observer.com/2014/01/let-them-...

        (hold the panem.)

        1. re: Phil Ogelos

          What great fun! Thanks. Although how depressing that something exists to be so lampooned. It is a long cry from my heyday of Nice People with suits they wore when at Groton and driving an OLD Mercedes...maybe. And who set a pretty damn good table when they wanted to.

          The new gang is oblivious to "Mors aurem vellens, 'vivite,' ait, "venio.'" (Sorry, you started it Juvenal....)

      2. If you like a Caesar heavy on the garlic, and I do: Pearl Oyster Bar.

        1. I really like the warm brussels sprout caesar salad at Altantic Grill.

          1. not at a bar, but the caesar at carbone is really good.

            6 Replies
            1. re: jon

              And only $19.

              1. re: Bob Martinez

                what's your point? the one at the breslin is $14 and only serves one person. the one we had at carbone easily served 3 people and is made tableside.

                1. re: jon

                  My point is that it's expensive.

                  As for serving 3, that's great if you have 3 people who all want Caesar salad. If you don't you're SOL because you can't take it home. A dressed salad will get limp and unappetizing pretty quickly.

                  The tableside prep is pure schtick.

                  1. re: Bob Martinez

                    But I am willing to pay for the schtick in this case.

                    I would rather pay it here than for some foam and edible but nonsatisfying artistry.

                    1. re: INDIANRIVERFL

                      The veal parm at Carbone (which I'm told is very good) will set you back $54. Once you sign up for that I guess a $19 Caesar salad is small change.

                      I've got friends who went back in September. $183 per person with tax and tip. They liked the place.

                      1. re: Bob Martinez

                        but my point is is that $19 for the caesar at carbone is actually in line with caesar salad's at other nice restaurants. heck, at sam's place, a hole in the wall italian restaurant i eat at sometimes on 37th street, the caesar for two is $14. it's $14 for one at the breslin, $13 at a steakhouse like wolfgang's. so how is $19 for a salad that feeds three people out of line with that, especially if you get a tableside show with it?

            2. The Breslin. You can get it in the lobby too, not just the restaurant. Anchovies, croutons, huge romaine hearts, mmm...

              1 Reply
              1. re: loratliff

                +1 the Breslin

              2. i've yet to have one in NYC that measures up to the kind of traditional full-flavored Caesars i enjoyed at Dan Tana's when i lived in LA...

                i like the Breslin's version but it's a bit mild and delicate...

                Haven't been to Carbone...i plan to Il Mulino's soon and i will report back...

                4 Replies
                1. re: Simon

                  Ha, I think that's the only dish of April Bloomfield's that anyone would call mild and delicate. (I also respectfully disagree.)

                  1. re: loratliff

                    True: when i had it a couple years ago it was thick and fatty and more like the food she's known for...but when i ate it a few days ago, it was quite light and subtle even...

                    But neither time would i consider it close to a full-flavored Caesar -- i've yet to find one of those anywhere in NYC

                    1. re: loratliff

                      Yeah, I liked it but it was pretty garlicky. Not subtle at all.

                    2. re: Simon

                      i had Il Mulino's tonight: quite good for NYC...but still 2 notches below even an off-night Dan Tana's Caesar in LA...

                    3. for a modern interpretation try Ma Peche's deconstructed version with a soft cooked egg yolk and anchovy for the dressing, shaved radish instead of lettuce, and crispy sweetbreads instead of croutons.

                      11 Replies
                      1. re: MarieLuncheonette

                        I think the pinnacle of modern reinterpretation of the classic Caesar is at Alder.

                        1. re: ipsedixit

                          Well, I'm almost afraid to ask but whatinhell does he do? I do not recall seeing him offer it (my exposure is limited and I think my WD-50 excursions are at an end).

                          1. re: hazelhurst

                            Think nigiri sushi ...

                            1. re: ipsedixit

                              Well, sushi I can see but how on earth this is a Caesar "takeoff," in any way, eludes me. If I put a piece romaine and an anchovy(for some people) in an omelette, with some toast, I have a deconstructed Caesar. this can go way too far in my opinion. Sounds like a cheap naming trick. No disrespect intended.

                              1. re: hazelhurst

                                Try it if you have the opportunity. And do so with an open-palate and mind. Then come back and let me know what you think.

                                I say all of this not defending nor recommending Dufresne's take on CS, just saying that one should probably at least try it once before judging it.

                                1. re: ipsedixit

                                  It might be great sushi. It is not a Caesar salad though and, as I gather, doesn't pretend to be anything but a "deconstructed" one. Find so far as it goes. It might be that using that name entices more people to try it..I dunno. I' ve had excellent "Caesar salads" with anchovies in them..but that is not the Real Thing.

                                  I think the whole deconstruction thing just rings hollow with me. I've had some very tasty stuff that comes out of that camp but it usually is a problem in that it is (A) a snack (B) deals with a "concept" a word that automatically causes NORAD lights to flash and (C) often involves three items I love and one item I cannot abide.

                                  I'll have a look at this the next time in an in new York. As I said, I think I've shot my bolt at WD-50, though. I gave it plenty of fair trials.

                                  1. re: ipsedixit

                                    Sounds great to me. I can't wait to try it.

                              2. re: hazelhurst

                                http://nypost.com/2013/02/20/hail-cae...

                                1. re: kathryn

                                  That is delightfully risible, thank you very much.

                                  I suppose I've lived too long already. I remember when the Caesar Salad had its comeback in the 1980s..it had been probably 15 years since I had seen the classic tableside presentation in Manhattan. I came to believe it was rescued from the dustbin of history by new places that needed a signature--and by then a NEW item to the young---. Hard to recall now but in those days Power Lunches were thought important and "power food" was thought to signal that your lawyer or broker was The One. So Steak Tartare came back..and martinis...and Caesar Salad (raw egg..gotta be a man for that, y'know?)

                                  And the Tableside show came back, ineptly I have to say. The presentation was always Just Show ("NO! it is about freshness!" Baloney..but it was fun.) And then they tired of it. And someone complained about Raw Egg..and SO MANY of the salads were poorly made, usually because someone tried to do Something More.

                                  As with a martini, perfection is destroyed by Man's Meddling.

                            2. re: MarieLuncheonette

                              Ma Peche should call the dish something else. It may have some similarities to a Caesar salad, but not much. I'm not saying it is not delicious, but how many items can you substitute in a recipe and still be able to call it by the same name?

                              1. re: gfr1111

                                ma peche doesn't call it Caesars salad though the dish was inspired by those flavors

                            3. oops!!!!

                              i should have been more clear.

                              i meant the Caesar cocktail (the canadian, clam juice-enhanced sister to the bloody mary). the king cole DOES have one on the menu, but it's $24.

                              anyone willing to give another shot?

                              2 Replies
                              1. re: debinqueens

                                All this time you meant the cocktail, deb, and you got salad? What a hoot!
                                The Capilano Club in W.Vancouver does that drink best, in my experience.
                                But NYC? Never seen one here.


                                EDIT: not sure a food thread dedicated to pregnancy is the best place to share "mass/growth" revelations, but maybe that's just me.

                                1. re: Phil Ogelos

                                  sorry, i guess i should have made vague references to my reason for checking into mount sinai. pain has sapped my politesse for the time being.

                              2. My favorites are Hillstone (aka Houston's), the warm Brussels sprouts version at Blue Water Grill, Big Daddy (don't hate), and the grilled version at Millesime.