8715 Beverly Blvd. West Hollywood, CA 90048dominicksrestaurant.com
I’ve been to Dominick’s twice now, with about 10 years in between those two visits and not much has changed. It’s still just very mediocre Italian food and a waste of your money and time. Especially when there are so many better Italian options in the city (Capo, Via Veneto, Piccolo, Valentino…). But since most of the great Italian is on the West side, I suppose Dominick’s has its place in a pinch. Granted I’d still take Villa Blanca in Beverly Hills over Dominick’s any day, but enough of the woulda, coulda, shoulda- If you go, be sure to get a table in the garden at the back, it’s much nicer than the inside. No need to add insult to paccheri.
Of my two-time sampling, the soft polenta with black truffles proved far and way to be the best thing on the menu and the only thing I would ever dare use a word more effusive than “good.” The spaghetti and meatballs was a very distant second clocking in at one notch past average. Everything else from arancini to artichokes, was a big ole C average.
There was, however, one other exception on the dessert menu, the pear fritter/begniets were pretty solid. But other than that, the rest of the desserts were back to blahsville. Oh, and as for that pic above, that’s their crawfish boil, and I must admit, it does looks pretty damn tasty. Not sure how Italian it is, but people seem to swear by it, so perhaps I’ve just been ordering wrong? guess I’ll have to find out when I return to Dominick in another 10 years.