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Dominick's for dinner

cvc | Mar 28, 200601:35 AM

It's hard not to love a menu that begins with Italian Wedding Soup. On a night as cold and damp as this the idea of a beef broth with spinach and white beans and mini meatballs seemed perfect. In fact the entire menu reads so well that for a moment I flashed back to a similar evening at Moose's in San Francisco which features one of the great American/Italian menus - a red checkered table cloth type of place without the red checkered table cloth.

Dominick's houses one of the most inviting patios around and service could not be more congenial. But for all of the right moves that Dominick's makes we wished the food had been better. Instead of the aforementioned soup we started with a standard issue fried calamari for $9 and the Dominick's salad for $13, a kind of stepped up dinner salad with chopped romaine, tomato, beets and green beans with a lemony vinaigrette on the side. I liked the carbonara more than my friend with its peppery pancetta and hint of egg. But for $13 he thought the portion too reminiscient of Rocca's small plate version. We both agreed, however, that the veal parmesan for $16 was oddly tough in a bland marinara sauce. Two glasses of different Italian reds and a Haacke Beck completed the check at $82 before tip.

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