Those fond of the bastardized versions of the classic served in most local restaurants needn't raise their forks here. This is exactly what a caesar is supposed to be: icily crisp leaves of romaine drizzled lightly with a garlicky dressing, daintily topped with Parmesan and homemade croutons and, for the brave of palate, anchovies. The salad alone is worth the trip, but do take advantage of the chef's entrée inspirations--like the grilled pork tenderloin with Yukon Gold potato and celery root purée.


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