About Domenicos
This is our latest from Travelguide '04:
"...this bulwark of classically prepared Italian cuisine continues to age like a 25 year old Barolo...'classic' doesn't mean the clock stopped: Seared Tuna (charred on the outside, rare on the inside) with lentil salad, is an inspired touch of cross-continental creativity with its sauce of balsamic vinegar, soy, and ginger..."
From William J. Garry,
Editor-in-Chief of Bon Appetit magazine:
"We would be most grateful if you would send us your recipe for Fusilli con Radicchio...we publish recipes requested by our readers, who dine out frequently and travel widely."
From The American Express Collection, 2002:
"Lusty pastas, such as Penne Arrabbiata with spicy bits of sausage and Farfalle al Sole with sun-dried tomatoes are house specialties. The thick, juicy Veal Chop might just be the best in town. Snapper Marechiaro with clams and mussels, and Scampi al Cognac keep the loyal clientele queued up at the door...a classic Salta in Bocca rivals the best of Rome... Charming oil paintings, Mediterranean style arches and stained glass exude warmth. Service is professional but never overbearing."
Reprinted Review from Traveltips...
Atlanta Business Traveler, 2000:
"...Domenico's, a NYC bastion of giant veal chops and classic Italian cuisine is also one of the city's top seafood houses...the swordfish is spectacular...try the Key West-sized red snapper...Grappa-cured Gravalax with Pear Salad is a knockout.... Local businessmen take their visiting counterparts to The Palm, San Domenico and The Four Seasons. When they take out a fellow New Yorker, however, they head straight to Domenico's...." |
