On Monday afternoon, diners at Midtown lunch spots were ordering Caesar salads with little hesitation. The familiar mix of romaine, creamy dressing, and house-made croutons remains a reliable choice as temperatures climb. At 1:00 p.m. inside a crowded Pret A Manger on Lexington Avenue, the salad station was moving quickly, with orders for Caesar outpacing Cobb and Greek options.
Some restaurants report a slight uptick in requests for anchovy-rich dressings and extra lemon. At Café Fiorello near Lincoln Center, the kitchen preps dressing in small batches every morning to keep it cold and sharp. “People want it chilled and bold,” said sous chef Marco Ruiz. Croutons are cut from yesterday’s focaccia, toasted just after the lunch rush.
The cost of a classic Caesar varies widely. On the Upper East Side, Via Quadronno lists it at $18 before tax and tip, while a fast-casual bowl in Midtown runs closer to $11. Most kitchens stick to romaine, but a few—like Wildair on Orchard—have started experimenting with kale or escarole. Still, for most weekday customers, tradition wins out.
The Caesar’s popularity appears tied to the season. With outdoor seating in full swing and air conditioning inside, restaurant managers say crisp salads appeal to those avoiding heavier fare. On Sunday evening at Loring Place, the bar filled with diners sharing Caesars and Aperol spritzes before the dinner rush.
This week, as humidity holds and temperatures hover in the mid-80s, the cold Caesar salad continues to anchor menus from lunch counters to white-tablecloth restaurants. For now, it seems the city’s appetite for this classic is holding steady.