There’s much to love about a classic American steakhouse—from the customary dimly lit
atmosphere, refined dark wood-laden décor, white linens and respectively formal service
staff to impeccable cuts of meat cooked to perfection. In this age where avant-garde grub
is captivating culinary attentions, one restaurant’s traditional approach continues to titillate:
Michael Dominick’s Lincoln Avenue Prime Steakhouse in Scottsdale, Arizona.
Dominick’s Steakhouse is described as a “destination dining experience,” and I learned why
first-hand during a fortuitous visit to the Scottsdale Quarter-based business. Upon entering,
the opulence of the backlit bar, lounge and adjacent dining space is striking. The rich interior
is replete with marble floors, crystal chandeliers, leather seating, decorative molding and
attention-getting artwork. Venture up to Dominick’s second level and patrons can uniquely dine
alfresco around a rooftop patio pool, which has become this location’s signature seating area.
Overall, the lavish and somewhat nostalgic ambiance at Dominick’s rivals that of the most elite
steakhouses in the world.
Once seated, the experience starts with a presentation of the copious wine list, with this eatery
offering an abundance of American and European varietals. The dinner menu is equally
expansive, offering a broad selection of meat, seafood and vegetarian fare. But, the star of
the show is unequivocally the prime meat selections, hand-picked from a “specific Ranch”
kept tightly under wraps, which are all expertly butchered on premises and cooked “the old
fashioned way”—from scratch. In fact, nothing on Dominick’s menu, which boasts a mélange
of steakhouse and Italian favorites, is pre-processed, so diners are assured the freshest steak,
seafood, pasta and produce available. Here, the highest quality products are always used no
matter the margin-impacting price to procure.
The exquisite attention to detail in Dominick’s décor begets the same high standard upheld in
its kitchen commanded by Executive Chef Marc Lupino. The standard of excellence is apparent
as the brigade churns out one exceptionally prepared dish after another amid Chef Lupino’s
momentum-driven manta, “You are only as good as your last meal.”
My own visit to Dominick’s started with a basket of assorted fresh baked breads to pique the
palate. But, buyer beware: delicious as it is, filling up on bread is risky as appetizer and entrée
portions here are ample.
For the starter course, I opted for the chilled fresh Seafood Tower—two levels of fresh ocean
victuals of each diner’s choice and à la carte-priced accordingly. My selections were King crab
claws, colossal shrimp, oysters and lobster. This appetizer alone is a meal unto itself and the
salty sweetness of the lobster left me longing for more.
So, for my entrée I chose the Surf and Turf ($85) comprised of a broiled 9 ounce lobster tail
served alongside a hefty 18 ounce bone-in filet mignon. The beef had a stunning sear, with a
lightly caramelized crust on the exterior that secured the flavor-rich moisture within. So juicy
and tender was this piece of meat that I could literally cut it with my fork. To compliment this
high caliber dish I selected the decadent Au Gratin Potatoes ($13.95) and the Roasted Brussels
Sprouts with Crispy Bacon ($10.95). The balance achieved among these four entrée elements
was impeccable.
While at this juncture there was nary any space left in my stomach, I simply could not resist
dessert in the form of Dominick’s signature Warm Caramel Butter Cake ($12). This moist, warm
yellow cake with a gooey center—expertly brûléed on top with raw sugar and served over a
liquefied caramel sauce, all accompanied with hand-made, locally-sourced, flavor-dense vanilla
bean gelato and a whipped cream kicker—was downright intoxicating.
I should also note that the fine fare at Dominick’s is further elevated by their professional and
knowledgeable staff who go out of their way to assure your visit to Dominick’s is a memorable
one. Mine certainly was.
If you’re looking for prime steak and sumptuous seafood in Scottsdale with all of the trimmings
and trappings, Dominick’s is your one stop shop.
~~~
“The Luxe List” Executive Editor Merilee Kern scours the luxury marketplace
for exemplary travel experiences, extraordinary events, and notable products
and services. Submissions are accepted at www.LuxeListReviews.com.
Follow her on Twitter here: http://twitter.com/LuxeListEditor and Facebook
here: www.Facebook.com/TheLuxeList.
***Some or all of the accommodations(s), experience(s), item(s) and/or
service(s) detailed above were provided at no cost to accommodate this
review, but all opinions expressed are entirely those of Merilee Kern and
have not been influenced in any way.***
