Don't get chef Catherine de Zagon started on Caesar salad. When a customer recently walked into her Brooklyn Italian restaurant Locanda Vini e Olii requesting the dish, he was met with a flat refusal.
“Don’t have it, don’t know what it is, will never have it,” says de Zagon of the dish, which is commonly thought to have been created by restaurateur Caesar Cardini at his Tijuana restaurant in 1924.
“Not that I think there’s anything wrong with it, but it’s Mexican, not Italian.”
Only in New York do diners wait months for a table at the latest hot spot, only to insist on ordering a dish that’s not among the restaurant’s specialties — or even on the menu, for that matter.
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