They say the 1990s are back: not only are bicycle shorts and panama hats back in fashion, but Caesar’s salad is back. We tell you in which restaurants you should order a Caesar salad in Moscow.
To be honest, Caesar salad was named not in honor of the ancient Roman governor, but after the creator – Caesar Cardini, an Italian chef who had several restaurants in Tijuana, Mexico, during of the prohibition. Caesar’s official birthday is July 4, 1924 – US Independence Day. It is said that on this day many guests came to Mr. Cardini, the meal was over and they had to eat what he had on hand: lettuce leaves with eggs and olive oil. Over the years, the recipe has changed, but in the original version, lettuce leaves, croutons, parmesan and egg yolks and olive oil sauce with garlic, lemon juice and Worcestershire sauce remain unchanged. Anchovies and chicken are sometimes added, less often shrimp or salmon. Moscow restaurants have both classic Caesar salad variations and unusual ones – we chose the most popular ones.
One of the oldest “Caesars” of the capital, for which for more than 20 years guests come day and night to “Propaganda”. It appeared on the menu the second year after the opening of the club, in 1998, and since then the recipe remains unchanged. The base is a salad mix of romaine and iceberg, croutons and a spicy sauce with the addition of capers. The menu has a classic version without chicken (450 rubles), but on request they can add fried chicken fillet sliced marinated in herbs (490 rubles). Chef Vadim Chumakov also offers options with shrimp (700 rubles) and salmon (750 rubles), but they are not in great demand, you will not find them on the menu.
Another highly respected Caesar in Moscow, whose recipe was invented for the Ugolek restaurant ten years ago by Italian chef William Lamberti. This is a special dish for the chef, because his grandfather was also called Caesar. Although the variation of Lamberti salad was not made with Italian, but with Asian accent: he added to the galagal sauce, truffle oil, anchovies, capers and cuttlefish ink and instead of chicken he offered Thai squid and shrimp chips. Romano leaves and slices of parmesan are also available.
Vladimir Chistyakov’s Caesar salad turned out to be very elegant, as it should be in the Central Department Store. The chef did not limit himself to tiny croutons – in his interpretation, thin crackers should fly over the plate. Beneath equally large lettuce leaves, generously seasoned with anchovy and caper dressing, slices of fried chicken breast and fresh tomatoes. Garnish the salad with grated Parmesan cheese and two halves of a hot egg in a bag, sprinkled with chopped semolina onions.
It seems that the Italians have in their DNA how to make a delicious Caesar. Famous chef Mirko Dzago has been preparing this dish in Moscow restaurants for many years and says that now the demand for it has increased again. Mirko believes that the Muscovites fell in love with the salad because of the greasy a la mayonnaise sauce, but they were never used to anchovies, so you will not find it in the salad, only in the sauce, pierced until smooth with parmesan and garlic. . At Aista, the salad is prepared as follows: the chicken fillet pieces are fried in garlic oil just before serving, especially those guests who arrive while they are still hot will be particularly lucky.
Another “Caesar” by Mirko Dzago is served at Bro & N restaurants in Patriarchy and Kamergersky, and this is probably the best of his reincarnations. The salad here is more filling: it is brought warm with freshly fried pieces of chicken fillet, fried eggs, golden croutons and plenty of parmesan chips.
At the bar in Solyanka, it seems they could have done without Caesar, but no. At the request of the guests, chef Artem Mukhin created his own version of the salad at Bambule, in which he decided to combine the fresh taste of seasonal vegetables, the open fire and the spicy taste. The main thing is that he focused not on anchovies, but on chili peppers. The chili had to be fermented to increase the umami flavor, which is rare in chili compared to salted anchovies. The result was Caesar with chicken, icing chili, lettuce, fermented chili cream cheese and grilled bread.
Fans of the shrimp variant should visit the beautiful Black Swan pub next to the Bambule. The owners and the chef are actually the same, but the concepts are completely different – everyone is beautiful in their own way. Here Mukhin raises the level of intelligence in Caesar with the help of a special onion sauce without the characteristic taste of onions. The shrimp are grilled, large slices of bread are passed through the fire.
Chef Artem Martirosov at the Krabykutaby restaurant prepares Caesar, of course, with crabs. This is one of the most expensive “Caesars” in Moscow, but the serving of the dish is appropriate: the salad is decorated with lacy flaxseed chips with the addition of cuttlefish ink. Yes, and crackers depict brioche fried in oil, and not some ordinary bread.
“Pushkin” chef Andrey Makhov from the usual “Caesar” made a refined “Salad from a small novel with safflower sauce”. The sauce is actually made with antsofi, ie with anchovy, from the French anchovy. Also in the composition is the same mini-romano salad, as well as cherry tomatoes, parmesan, garlic croutons and … fried porcini mushrooms. Instead of a boring chicken breast, the chef added chicken wings.
The monumental salad has been on Coffeemania’s menu since its opening (since 2001), but in 2020 it changed a bit. Chef Vitaly Karsaev added hot fried eggs to the usual dish – it is more filling and more elegant. Romano and iceberg lettuce leaves are seasoned with the characteristic Caesar dressing, chicken breast cooked with josper, parmesan shavings and Perle bread toast.
Although “Musson” is considered a seafood restaurant, chef Alexei Kostygov decided to use not shrimp or salmon, but josper-cooked farm chicken to cook “Caesar”. We also decided to use a smokehouse: instead of parmesan, smoked suluguni is added to the classic Caesar sauce in yolk. The salad is decorated with malt chips.
A very nutritious “Caesar” was also found in Khamovniki. Alexander Popov, chief chef of Dom No. 8, cook a breast with thyme and garlic, add large crispy romaine leaves and traditional Caesar sauce with Dijon mustard and anchovies. The author’s version of the salad is supplemented with eggs, cherry tomatoes, parmesan and croutons in green oil.
At the Parkhouse restaurant in North River Station, Caesar is prepared in the traditional way with a light writing interpretation by chef Irina Boldyreva. Ingredients: grilled chicken breast, cherry tomatoes, romaine lettuce and classic recipe sauce – rich creamy with anchovies, capers and worcester. Instead of traditional croutons, Irina adds crispy parmesan chips to the salad.
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