Creamy garlic dressing, once a fixture in Chicago’s mid-century steakhouses, remains a sought-after specialty despite its decline from mainstream menus. Its origins are closely tied to Alexander’s Steak House, a restaurant owned by Greek immigrant brothers George, Nicholas, and Peter Alexander. According to Darice Alexander Lovell, daughter of co-owner Peter Alexander, the dressing captivated notable diners such as Conrad “Nicky” Hilton Jr. and Elizabeth Taylor in the 1950s.
“He took a bite and said, ‘Oh my God, what is in my mouth?’” Lovell recalled Hilton saying about his first taste of the dressing. Hilton was so impressed that he requested jars be shipped monthly to his home with Taylor. “He thought it was the most delicious thing he had ever tasted and asked to buy a jar of it.” Lovell added that Taylor also “went crazy” for the salad dressing.
The precise recipe for this creamy garlic dressing has always been guarded. Lovell said she would never release her family’s version except possibly to her daughter: “I will never release the recipe,” she stated.
Chicago Pizza and Oven Grinder in Lincoln Park also keeps its recipe confidential. Owner Lisa Mongiat described how she inherited the secret when taking over the restaurant: “Recipes are stored ‘in a confidential envelope … in a locked room,’” Mongiat explained. Only three people at the pizzeria know all of its ingredients.
Patrick Fowler, owner of Candlelite on Western Avenue, noted that their own version dates back decades and is based on an original chef’s creation. He observed that customers remain loyal to this distinct flavor profile: “Sure, people like other dressings in Chicago, but there is something about the recipe and how it goes with our food that makes it a favorite,” Fowler said.
Bottled versions of creamy garlic dressing began appearing in Chicago grocery stores during the 1970s from brands such as Bonique, Kraft, Wishbone, Corkette, Henri’s, Marie’s and Zesty. Kraft continues to produce creamy garlic dressing today but primarily offers it in large containers intended for food service operations.
For many Chicagoans who grew up with creamy garlic dressing at local Greek or Italian restaurants and steakhouses — often served over iceberg lettuce — nostalgia drives continued demand even as fewer establishments feature it on their menus. At Candlelite and Chicago Pizza and Oven Grinder, owners report that it remains their most popular salad topping.
Part of what sets this style apart is its freshness; Mongiat emphasized that “you can’t put it on your shelf for weeks at a time.”
Lovell views her family’s recipe as part of an immigrant success story: “This was a man … [who] worked very hard and came here with literally nothing,” she said of her father.
Today, several restaurants still serve house-made creamy garlic dressings or offer them for retail sale. Jay Lovell’s restaurant in Highwood sells jars for home use. Chicago Pizza and Oven Grinder offers theirs both online and at their location; high demand sometimes leads to shortages during busy seasons.
Other venues serving similar dressings include Carson’s Ribs in Streeterville; Ignotz Ristorante in Heart of Italy; Fox’s Restaurant & Pub on South Western Avenue; Pequod’s Pizza in Lincoln Park; Aurelio’s Pizza in Homewood; Vito & Nick’s Pizzeria in Ashburn; and Void in Logan Square. Grocery shoppers can find bottled options from Marie’s at Jewel or Tony’s Fresh Market or Olive Garden’s version at major retailers.
Creamy garlic dressing recipes have appeared throughout Chicago media since at least 1958 when the Tribune published Ruth Hauser’s version as one of its “$5 Favorite Recipes.” Over time these recipes have varied widely but generally include mayonnaise or sour cream bases combined with fresh or powdered garlic along with vinegar or lemon juice.
Despite changing dining trends over recent decades, creamy garlic dressing continues to connect generations of Chicagoans through taste memories rooted firmly within the city’s culinary heritage.
