
“We read about Caesar salad's origin after re-acquainting ourselves with the delicious Caesar salad with salmon at the Tavern in our Denver Athletic Club. 

We are two of the Tavern's most frequent customers, because eating out is entertainment for us.

My husband loves Chef Dominic’s Caesar dressing, and also the way the lettuce is cut. We think that smaller cut dresses the leaves better.

Tavern manager Robert Johnson has fleshed out the story of the salad, invented by an Italian immigrant who operated restaurants in both San Diego and Tijuana. What’s amazing is the continuing debate: to ‘anchovy or not to anchovy’ (Caesar Cardini did not), crouton or tortilla strips (when in Rome…), egg yolks or yogurt, Parmesan or Cotija cheese (when in Rome…), etc. 

It’s fun to eat, and fun to talk about the history of food and drink. Flavor, texture, and ingredients are endlessly interesting to us. When you’re dealing with consummate professionals like we have at the Denver Athletic Club, those conversations are part of the meal! 

Valery and David Brown“

