A Taste of Dominick’s Steakhouse

A few weeks ago, we had the opportunity to enjoy a meal at Scottsdale Quarter’s beyond-luxurious Michael Dominick’s Lincoln Avenue Prime Steakhouse–and, boy, was it ever a meal to remember. Dominick’s Steakhouse strives to create an incredibly special dining experience for its guests, capped off with six-foot crystal chandeliers, walls that are embossed with sumptuous leather, floors and bathrooms that are decked with mosaic marble, and a rooftop pool which evokes thoughts of the upper gardens at New York City’s Rockefeller Center.
With so much eye candy to distract the senses, Dominick’s Steakhouse could probably get away with a sub-par menu; however, the restaurant delivers with an impressive selection of steaks, seafood, sides and starters that makes mouths water. The burrata and roasted red pepper as well as the fried meatballs are two of the Italian-inspired starters on the menu and are tempting appetizers. The creaminess of the burrata is the perfect complement for the sweet roasted peppers while the fried meatballs offer old-fashioned charm and are packed with flavor (with or without the marinara sauce).
For a gotta-see-it-to-believe-it appetizer experience, try the colossal chilled shrimp. As the name suggests, the shrimp are mighty meaty (perhaps four or five times the average shrimp), so much, in fact, that only one or two helpings will satisfy any pre-dinner hunger pangs. Plus, the accompanying cocktail sauce offers a spicy kick.
For a truly indulgent dinner, the Maine lobster can’t be beat—especially since the two-pounder is stuffed with Maryland crab meat. Though the sweet lobster meat doesn’t really call for any accompaniments (it is delish on its own), the plate is rounded out with melted butter and lemon slices. Though it’s not quite two pounds like the lobster, the 20-ounce bone-in rib eye offers both quantity and quality. The rib eye is marbled to perfection, resulting in melt-in-your-mouth bites. To add to its richness, the juicy steak is even finished with a bit of butter.
All side dishes at Dominick’s Steakhouse are served à la carte, and there is quite a list to choose from (there are several veggie and starch items among the offerings). While the sauteed spinach with garlic tastes fresh and bright, the much-touted au gratin potatoes fall short, as it is overly drowned in cheese (it was actually difficult to get a portion of the family-style side out of the baking dish due to the amount of cheese) and contains cardboard-y potato slices.
Like the sides, Dominick’s Steakhouse desserts are also served family-style. While the Warm Banana Caramel Cake is divine, the Warm Chocolate Truffle Cake is the epitome of decadent dessert. Velvety chocolate oozes from the center of the warm cake and freshly whipped cream, which is served on the side, balances the richness. Best of all, the cake isn’t overly sweet and even if the molten chocolate center was omitted, it would still be one of best chocolate cakes in the Valley. http://www.dominickssteakhouse.com/.

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