Top Caesar dishes in Toronto

Mixed at your table with anchovy paste, raw egg, Worcestershire, and house dressing — deeply savory and a genuine ritual that defines the restaurant

Mixed and dressed at the table with anchovy, raw egg, and fresh parmesan — a bit of theatre that holds up on flavour, crisp and punchy with a good anchovy backbone

Classic tableside-style Caesar, anchovy-forward and reliably well-made — a solid opener before the meat arrives

A tableside-style Caesar that's properly anchovy-forward with house-made croutons — solid execution of a classic that most steakhouses phone in

Tableside preparation with anchovy, raw egg, and freshly shaved parm — the theatrical presentation is part of the charm

Creamy, well-anchored dressing with a proper garlic hit — one of the better versions on a steakhouse menu

A tableside preparation in the old tradition — creamy, anchovy-driven dressing, properly dressed romaine; not reinvented, just executed as intended

Tableside preparation adds theatre; the dressing is assertive and anchovy-forward in the traditional style

Prepared tableside in the classic fashion — a ritual at old-school steakhouses that the Octagon still does properly

Tableside or house-prepared Caesar — a reliable bridge course between appetizers and the main steakhouse program

Classic tableside-style Caesar, heavy on the Parmesan and anchovy — competent but unremarkable, mainly useful as a light opener

Tableside-prepared at some locations, but here arrives pre-dressed — creamy and adequate, nothing that competes with the mains