Dominick’s was created to differ from the steakhouse of pure tradition, which tends to collectively embody the same general blueprint. When developing Dominick’s, the Mastro team was thoughtful in every detail to make their new concept something that diners wouldn’t anticipate or expect of a traditional steakhouse. While at its core, it’s a classic American steakhouse, the dining rooms feature bold art, an intimate, sexy layout and design with luxury personal service that ensures diners receive an experience that is surprisingly unexpected yet approachable for a variety of occasions and guests.
But what is a restaurant without the food? At the helm of the kitchen is Executive Chef Marc Lupino, who leads Prime Steak Concepts’ culinary program and has been part of the team since the early 2000s. Guests can enjoy a wide variety of high-quality menu items to suit any individual preference, featuring the very best in USDA prime steaks, seafood and shellfish, accompanied by unique appetizers and inventive side dishes. Lupino sources locally-grown ingredients whenever possible, going great lengths to ensure all products are the best they can be or he doesn’t put it on the menu.