As a professional cook (executive chef for a major cruise line) I'm pretty understanding when it comes to the challenges restaurants face. I always give a place the benefit of doubt and look to the good , not just the bad. Unfortunately I cannot say very much good about Dominicks. Wife & I ate there today. I knew the drill..no menus. Server said 'we can make anything so I asked for veal saltiomboca...they couldn't make it. My wife asked for manacotti...couldn't make it. She had baked ziti...tasted like boxed pasta with watery tomato sauce from a can and not very flavorfull cheese broiled for a minute or two. I had veal picatta..sauce was 'OK' but the veal was par boiled, not sauteed. Chianti was good quality, DOCG italian but very young..2006, .nothing special. Wife asked for meatballs to spice up the ziti...meatballs came with cheap sausage. Meatballs were bland with lots of filler (probably breadcrumbs). Salad was store bought icebuerg lettuce with tough tomatos and bad italian dressing. Tablecloths brown, sticky naugahyde, dining family style, service indifferent. Billl...$79. Unless the wine was $40+, meal was grossly overpriced. I'll stick with Angelinas on Mamaroneck Ave in White Plains for future meals when my ship is in port....Chef Sabio
Pros: No wait
Cons: Poor quality food and indifferent service...overpriced
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