Caesar's Restaurante occupies the spot on Avenida Revolución in Zona Centro where Italian chef Caesar Cardini created the Caesar salad in 1924, improvising with the ingredients he had on hand. The dish became a global staple, and the restaurant still prepares it tableside as it always has.
The rest of the menu moves into more contemporary territory: grilled octopus marinated with fine herbs over a toasted almond potato cream, and tuna tartare with Persian cucumber, serrano chile, ponzu, fried capers, avocado, and toasted sesame. There's also a house beer, a blonde-style collaboration with Insurgente made to be light on the palate.
The restaurant marked the salad's 100th anniversary with a dedicated book on its history, pairing dinners, and a festival celebrating Baja cuisine alongside live music. San Diego Magazine named Caesar's to its Best of 2025 list.
The rest of the menu moves into more contemporary territory: grilled octopus marinated with fine herbs over a toasted almond potato cream, and tuna tartare with Persian cucumber, serrano chile, ponzu, fried capers, avocado, and toasted sesame. There's also a house beer, a blonde-style collaboration with Insurgente made to be light on the palate.
The restaurant marked the salad's 100th anniversary with a dedicated book on its history, pairing dinners, and a festival celebrating Baja cuisine alongside live music. San Diego Magazine named Caesar's to its Best of 2025 list.