fair upcharge?

My husband and I had dinner at Napa this evening and we both ordered ceasar salads. I asked our waitress if the dressing contained anchovy and she said it did not, but they could be added to the salads if we liked. A couple of anchovies were added and we were charges about $2.00. I just found it to be an odd upcharge considering anchovies are an integral part of a classic ceaser salad.

Looks like Napa doesn't know the traditional ingredients in a Ceasar salad. Two bucks for a couple of tiny salty fish that should be there anyway deserves a discussion with management.

[Robin Garr]

Looks like Napa doesn't know the traditional ingredients in a Ceasar salad. Two bucks for a couple of tiny salty fish that should be there anyway deserves a discussion with management.

Food pedant alert! Cesar Cardini's original recipe did NOT contain anchovies. They are a later addition. The classic recipe contains a shot of Worcestershire sauce, which puts a homeopathic anchovy taste into the salad, but no fishes.

That said, I like them too, and I agree that the upcharge is a bit cheeky and doesn't strike me as something I'd expect at Napa River Grill.

But I couldn't resist the brief excursion into food trivia.

Is there an up-charge for a shot of Worcestershire sauce? And all these years I was mislead in regards to anchovies - damn it's the best thing in the salad.

We spent over a hundred dollars on dinner for two and I the up charge just seemed ridiculous, but I didn't complain and left a nice tip. That being said, we both thought the quality of our meals was not consistent with our past meals at Napa. We walked out regretting we did not go with our first two choices; Seviche or Jack Fry's. Our babysitter was on a time constraint so we chose something closer to home Although we did enjoy a sundae from the Comfy Cow afterwards and it did not disappoint.

Looks like Napa doesn't know the traditional ingredients in a Ceasar salad. Two bucks for a couple of tiny salty fish that should be there anyway deserves a discussion with management.

Food pedant alert! Cesar Cardini's original recipe did NOT contain anchovies. They are a later addition. The classic recipe contains a shot of Worcestershire sauce, which puts a homeopathic anchovy taste into the salad, but no fishes.

Well, I'm done learning for the day!

Now, I'm going to get technical... When were the anchovies added? And why were they added?

We charged for the anchovies ($2 I think) recently at Bistro 301.

[Robin Garr]

Now, I'm going to get technical... When were the anchovies added? And why were they added?

That, I don't know! I guess they were added because they are tasty and good. I like them on my Caesar, truly. But I just had to throw that Cesar Cardini trivia point in there because we enjoy food and talking about it around here.

That, I don't know! I guess they were added because they are tasty and good. I like them on my Caesar, truly. But I just had to throw that Cesar Cardini trivia point in there because we enjoy food and talking about it around here.

Glad you shared. I've thought my whole life that Caesar salads had anchovies from the get-go. I feel kinda let down...

I'm not sure where you are going with homeopathic, but Worcestershire sauce traditionally (always for all I know) has anchovies in the sauce.

-Matt

I'm not sure where you are going with homeopathic, but Worcestershire sauce traditionally (always for all I know) has anchovies in the sauce.

-Matt

I took it to mean a substandard dose but that they are technically present.

Looks like Napa doesn't know the traditional ingredients in a Ceasar salad. Two bucks for a couple of tiny salty fish that should be there anyway deserves a discussion with management.

Not to stir the pot, but theoretically an "upcharge" is added anytime you order something that is not already included in the dish, and thus built into the cost. I can't attest to whether or not a ceaser should always include anchovies but I dont think it's unreasonable to be charged extra for something extra.
That being said, management is usually quite lenient with this type of billing issue and if it really bothers you that much you could probably get it removed without much of a stink.

Looks like Napa doesn't know the traditional ingredients in a Ceasar salad. Two bucks for a couple of tiny salty fish that should be there anyway deserves a discussion with management.

Not to stir the pot, but theoretically an "upcharge" is added anytime you order something that is not already included in the dish, and thus built into the cost. I can't attest to whether or not a ceaser should always include anchovies but I dont think it's unreasonable to be charged extra for something extra.
That being said, management is usually quite lenient with this type of billing issue and if it really bothers you that much you could probably get it removed without much of a stink.

Actually I was writing hyperbolically. I'd ask for the fish, pay the 2 bucks, and keep my mouth shut.

[Robin Garr]

I took it to mean a substandard dose but that they are technically present.

Yep, that's what I meant. Worcestershire sauce isn't really fishy, at least not to my taste buds - the bit of anchovy in them communicates itself mostly as salt. But if you taste a Caesar with Worcestershire and pay attention, you can pick up just a whiff on anchovies swimming around in there somewhere.

Looks like Napa doesn't know the traditional ingredients in a Ceasar salad. Two bucks for a couple of tiny salty fish that should be there anyway deserves a discussion with management.

Not to stir the pot, but theoretically an "upcharge" is added anytime you order something that is not already included in the dish, and thus built into the cost. I can't attest to whether or not a ceaser should always include anchovies but I dont think it's unreasonable to be charged extra for something extra.
That being said, management is usually quite lenient with this type of billing issue and if it really bothers you that much you could probably get it removed without much of a stink.

Agreed on this point. As a frequent visitor of some of the better establisments in town, if there is a questionable "upcharge" that I find unreasonable, such as $2 for a couple of dead fish, I will bring it to the manager attention. Then upon the explaination from them, will make the call accordingly.