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.
Merilee Kern is the executive editor and producer of “The Luxe List.”
