Caesar Salad is not, in any universe, made with mayonaisse. If you want to make a nice Romaine salad with a mayo dressing, great; but it is not in any way, shape, or form a Caesar. I'm guessing the knucklehead executive chef with his diploma from Johnson & Wales, or wherever, knows this. They know it in most restaurants, but they continue to make awful salads, drowning in dressing, and call them . . . you know. Is it that nobody likes a real Caesar, or that they are afraid of the -- gasp -- raw egg? Whatever it is, you can be sure that 95% of American restaurants will serve some soggy, mayonaisse-y crap. With anchovy paste.
More: No gripe on the creole place though. It was excellent. (In New England? Go figure.) Good jambalaya, nice 'gator and sausage, and even a respectable pulled pork, even though I've never had decent barbecue in New Orleans. I'll take you there, Flyer. It's your kind of place.