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Television personality and AZfoothills.com columnist Nadine Toren is scouring the area, finding savvy Valley features, bringing readers “on the scene.” Every day she’ll introduce you to celebrities, athletes, and give you an inside look into local events and hot spots. She'll touch on topical issues, and keep AZ fans posted on all the big talkers around town.

Dominicks Steakhouse Bar Overall

It's a New York-like eatery in the heart of AZ...Dominick's, Scottsdale Quarter's new hot spot.  Check out why you should taste-test the new restaurant. 

I used to be that girl who ordered seafood at a steakhouse, but ever since dining out with my fiancé, I have been instructed to opt for a dose of delicious red meat.  And that’s exactly what you’ll get at the Valley’s hot new date spot, Michael Dominick’s Lincoln Avenue Prime Steakhouse, or simply put, just Dominick’s. 

Yes, your filet, prime, or rib-eye will arrive to your table sizzling—every bite will be rich in flavor and finesse.

The Scottsdale Quarter restaurant opened October 6th, and its debut is surely the talker around town.  You’ll enter on a red carpet, and be greeted by an array of hosts.  Its Midtown-Manhattan-like look features an impressive design; a six-foot crystal chandelier, mohair-upholstered ceilings, embossed leather walls, and mosaic marble floors.

You’ll feel like you’re dining among The Rat Pack—the restaurant flaunts deep browns, copper, and earth tones.  And if you want to feel a fresh breeze, check out the rooftop poolside dining area—it’s totally chic.

But the fiancé and I sat inside, listening to the tunes of live music amidst our candle-lit table for two.  We started with cocktails—he got a martini and I ordered a cosmo.  After toasting to date night, our waiter gave us a rundown of the menu.  We chose to start off with a seafood tower equipped with giant shrimp, crab cocktail, and probably the biggest oysters I’ve ever seen.  While downing our appetizers, Oliver Badgio paid us a visit…he’s the Director of VIP Services.  (If you ever want to plan a special event at Dominick’s, ask for him!)  Following Oliver, came Executive Chef Marc Lupino—it was great meeting the man behind the menu! 

Chef Lupino has quite the culinary resume, having working his magic in kitchens at a handful of Mastro restaurants.  His signature Dominick’s dishes include a chef’s cut prime-aged filet, braised veal shank, Idaho Rainbow trout, Maryland-style lump crab cake, baked clams, and veal parmesan.  …Is your mouth watering?

After chatting with the chef, it was due time for some vino, and there were tons of choices considering the venue’s 3,000-bottle wine cellar.  We went with the Silver Oak Cab, and while I’m not a wine connoisseur, I must admit—it was fab. 

Our wine came with a chopped salad--some leafy greens before our main course.

Finally it was time for Dominick’s to really strut its stuff, as my 9-ounce filet and the fiancé’s bone-in New York made its way to our table.  I said it before and I’ll say it again, the meat was sizzling—you could taste it simply by its smell and sound.  And instead of going for the veggies, we got lobster gnocchi as a side.  OMG.

Our food was fantastic, as was the 10,500 square foot atmosphere.  It’s definitely a one-of-a-kind place unique to the Quarter.

Truth be told, after our multi-course meal, we couldn’t resist cheesecake (my fave!) paired with some port.  If you’re a devout “On the Scene” reader, you know I never surrender dessert when out to eat.

Our cheesecake was accompanied by, no joke, a bowl full of home-made whipped cream.  Our tummies could only stand a few bites, but they were well worth it.

Like all things, date night came to a close.  We then ventured home, falling asleep full and satisfied.

To book your Dominick’s outing, call 480-272-7271.

rsz nadine

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