The Caesar salad is one of the most iconic dishes in the world; it’s a tangy-creamy-crunchy salad, made with just a few star ingredients, with a recipe over a century old. Here in Philadelphia, you can get a classic Caesar at Italian joints like La Viola or Palizzi Social Club, but what’s most exciting these days is chefs reimagining the salad with multicultural influences and global ingredients.
Here are four places serving the best new school Caesar salads in Philly today.
Tabachoy | 932 S. 10th St. (Bella Vista)
Tabachoy's version features a light, vinegary, and tangy dressing made from “bagoong” – fermented shrimp – that’s often used in Filipino recipes. Also in Tabachoy’s salad is Napa cabbage, mustard greens, mint, sesame oil, fried shallots, Thai red chile, and cured egg yolk. This Caesar salad is a perfect tart bite to accompany the rich, savory Filipino-American menu. Pro-tip: The dressing can be adjusted for shellfish allergies.
Honeysuckle | 631 N. Broad St. (Poplar)
Honeysuckle's Black Caesar-inspired version zeroes in on umami flavors. The dressing includes smoked herring and fermented black garlic for a nuttier and smokier flavor, spooned onto the bottom of the plate. From there, three types of lettuce are layered on top: little gem, romaine, and radicchio. The salad is finished with shaved egg yolk and Japanese bread crumbs.
Middle Child Clubhouse | 1232 N. Front St. (Fishtown)
MidKid goes big with their Caesar. First, bitter chicories and classic romaine hearts are sourced from regional farms. Owner Matt Cahn says: “Chicories work with Caesar because bitterness cuts fat, sharpens umami, balances salt, and adds structure, keeping a rich dressing from just tasting heavy.” The dressing is bright but sharp, with plenty of black pepper, anchovy, Worcestershire, capers, and a squeeze of fresh lemon. Leftover house-made focaccia is also turned into garlic Parmesan croutons. The salad is finished with a sprinkle of breadcrumbs and showered with shaved Pecorino. Bonus: You can add a cutlet or opt for a vegan “Seaweed Caesar.”
High Street | 101 S. 9th St. (Center City)
High Street celebrates New American regional cooking, so it’s no surprise their Caesar is modernized with romaine or kale, tahini dressing, parmesan, boquerones, sunflower seeds, and large baguette crisps. But the sleeper hit is their Caesar-ish pizza (a seasonal special) with radicchio, anchovy cream, breadcrumbs, and grilled lemon.
