Caesar's is a surprise.  This 34th Street continental restaurant that straddles a commercial/retail area and the more elaborate than it first appears.  Its modest storefront "face" to the world leads to a place of brick-lined archways, beamed ceilings, flowers, white table cloths, comfortable chairs, carpeting, traditional Italianate art and a brick fireplace.  Behind the active, up-front bar are two serene dining rooms that offer a rustic elegance as well as modest prices, a long menu and warm, concerned service.

Second impressions are equally positive.  Complimentary bruschetta, boasting top quality olive oil and fresh tomatoes, makes a prompt appearance as do two types of warm, crusty Italian bread.  They are almost instantly followed by Cesar himself, who might well be calling you "dear friend" within minutes (he appears to mean it).  He recites the formidable list of nightly specials with some descriptions of lesser-known dishes.  Although they are more expensive and sophisticated than the regular menus $9.95 pastas, $3.75 side dishes and $5 desserts, none break the bank and all please the palate.

I ordered from both sources, opting for specials like asparagus spears wrapped in smoked salmon, chicken and barley soup, escarole and bean soup and brook trout stuffed with shrimp and crab meat chunks.  The more standard fare on the menu is not a let down.  Hearty traditional pastas, like a peasanty spaghetti Bolognese, heavy with a meat-studded sauce and penne vodka enhanced by its salmon add on were good, gutsy dishes.

A plate of mixed grilled vegetables delivered a desirable charred taste and was every bit as satisfying as those two spunky soup specials.

But at the top of the taste chart were three, thick tender, juicy lamb chops.  Served medium rare along side escarole and stuffed baked potatoes, they were perfection.

Sweets tread the traditional tiramisu-like trail that included a moist ricotta cheese cake, a Napoleon made with airy custard and delicate, flaky crust and a husky crumb topped apple cheese cake.

-Richard J. Scholem, City Guide, October 17, 2002


"As The Seasons Turn, Our Appetites Yearn"

Fall is the time of the year when we start thinking about our own mortality. The leaves burst into flame, then wither and die. These meditations usually last a minute or two, then we start getting hungry. Let's Eat Out.

Located at 34th Street, Caesar's presents a modest entry-way that opens on to a surprising world of elegant dining. The linens are crisp and white, the exquisite dishes appear and disappear with smiling efficiency. But it's all accomplished with the customer's pocketbook in mind.

Caesar's has a large regular menu, but the daily market-fresh specials are a true window into the chef's soul.

Appetizers range from $5.95 to $9.95, but most are in the $7.95 range. The other evening, the specials included baby clams ala verdi with basil, spinach, and garlic; homemade gnocchi with almonds and grilled Portobello mushrooms. Other favorites include a variety of grilled mushrooms over a salad of arugula and endive ($7.95) and French blue mussels in red or white sauce ($6.95).

House signature pastas include tortellini alla nana with prosciutto and baby peas in pink sauce ($10.95), risotto Cesare with fresh vegetables ($10.95), and penne Cesare with shrimps, sun-dried tomatoes, gorgonzola cheese, and pesto sauce ($14.95).

Main dishes include several daily fish specials which might include St. Peter's fish livornaise or lobster fra diavola as well as filet of sole stuffed with crabmeat, scallops, and shrimp ($16.95); veal scallopini Cesare, a Milanese dish with tomato, arugola, basil, and mozzarella ($14.95); breast of chicken Romano sautéed with mushrooms, artichoke, and Borolo wine sauce ($12.95), and broiled rack of lamb Caesar with mushrooms and rosemary ($23.95).

Desserts arrive on an elegant continental cart. Most are priced at $4.50 and include such sweet delicacies as tiramisu, key lime mousse, canoli, Italian cassata wedding cake, carrot cake, and black forest cake.

-Lissa Wyman, New York Daily News, October 17, 1997