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TIJUANA, Mexico —The wood-paneled cart arrives at the table with an air of ceremony, pushed by a server, usually a gentleman in a white shirt, black vest and tie. On
At Brandon Hayato's Michelin two-star restaurant, the luxury of humble ingredients. Also: Who put the anchovy in Caesar salad? Armenian tacos. The most Asian Costcos. And vegan foie gras. All in this week's Tasting Notes.
Los Angeles restaurants are putting a fresh spin on the classic Caesar salad, from tableside preparations to an experimental take that substitutes croutons for rice crackers.
A server wheels a cart toward the diner at the Hotel Caesar restaurant in downtown Tijuana to begin the ritual of a tableside Caesar salad, invented here, according to lore.
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