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It is with distinctly light hearts that we embark upon the making of the one, the true, the
Van Hale Caesar Salad. The garlic is fresh, the anchovies and olive oil are Spanish, the
vinegar is Italian, and the parmesan is Grana Padano. The croutons are made in house. I
don't know that I can adequately describe the miracle of this salad, the richness of the gar-
lic, the tang of the vinegar and the lemon, the salt of the anchovies and the cheese, the
fresh smoothness of the oil, the crunch of the lettuce and the croutons. It is a serendipitous
blend of taste and texture, the best dish you ever pulled a chair up to. “I told my partners
twenty-four years ago when we opened this restaurant,” Van says, “if I'm going to do a
Caesar's, it's going to be the best Caesar's ever.” It is.
“And a Caesar salad should be made tableside,” he adds. “That's what it's all about.”
Well. That, and shared laughter, and good wine, and you don't have to clean up the
mess after.
Not a bad way to wait on snow.
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