"Grilling a Caesar salad is sheer brilliance, a novel way to give the ubiquitous dish a new spin. Culinary lore has it first created in 1924 in Tijuana, Mexico, by Italian-Mexican-American restaurateur Caesar Cardini. When it migrated to menus in the U.S., the piquant toss of romaine in olive oil, Dijon, garlic, Parmesan, anchovy, and lemon was an eye-opening addition to any meal. Good on Uptown brasserie Boucherie for breathing new life into the classic with grilled hearts of romaine and a hint of sweet basil in its croutons." - Beth D'Addono, Clair Lorell
