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There’s some debate over who invented this outré take on the Tijuana-born classic: It was either Eric Ripert or his ami Laurent Manrique, depending on which Michelin-starred Frenchman you ask. We’ll credit it to Manrique, though, since we first encountered it at his new seafood brasserie, where hearts of romaine are grilled until soft, stuffed with Parmesan, browned under the broiler, and draped with silky slices of smoked sable. Not a Caesar as we might know it, but a deluxe interpretation. Great minds must think alike.
See Also: A Look at Millesime's Menu
Best Caesar Salad
From the 2011 Best of New York issue of New York Magazine