The Mastro family is known for steakhouse cuisine, and the menu at Dominick’s Steakhouse is a big part of what makes us the Scottsdale steakhouse local residents flock to when craving a prime-quality steak. The appetizers on our menu will tempt each guest before their meal even begins. We offer selections that are easily shareable, and our generous portions can even serve as a main course when desired. Some of our tantalizing selections include our braised pork belly, fried deviled eggs and Thai inspired crispy shrimp.
Our steaks are definitely the main attraction of our menu. Each cut comes from prime-grade beef that is sourced from responsible and sustainable farms and ranches. We offer smaller and larger cuts ranging from our eight-ounce petite filet to our popular 12-ounce NY strip to our largest cut of all, the 22-ounce bone-in ribeye. We also proudly serve mouthwatering domestic Wagyu beef.
All of our steaks are served a la carte, letting each guest personalize their plate. No steak is complete without one of our steak toppings or traditionally inspired side dishes. Many guests choose to enhance their steaks by topping it with our chef style buratta, sautéed black truffle lobster or foie gras. We also have many classical steakhouse side dishes like our roasted Brussels sprouts or whipped potatoes, and our chef has included several side dishes that push the boundaries of steakhouse cuisine such as our very popular Alaskan king crab and rock shrimp mac and cheese.
Our seafood selection offers decadent choices for guests craving something other than our prime-grade beef. We serve the freshest seasonal seafood available, and our raw bar contains heaping portions of Alaskan king crab, our chef’s selection of freshly shucked oysters and succulent Maine lobster tail.
Every ingredient on our menu is carefully selected and brought in fresh. If any item does not live up to our strict standards, it will never make its way onto your plate.