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Dominick's
Chicken Parmesan
Baked Clams
Linguine with Clam Sauce
Stuffed Artichoke
Veal Scaloppine
Veal Sorrentino
Pounded, breaded chicken cutlet under a thick layer of melted mozzarella and Sunday-gravy red sauce — the platonic ideal of Bronx red-sauce parm
A dozen clams baked with a light breadcrumb topping. The signature appetizer and a must-order.
House-made linguine in a garlic-and-white-wine clam sauce — generous on the briny little necks
Whole artichoke stuffed with seasoned breadcrumbs, a Dominick's staple.
Thin-pounded veal cutlets in lemon, white wine, and butter — the kind your grandmother's restaurant served
Tender veal cutlet layered with eggplant, prosciutto, and melted mozzarella in a light sauce.
Broccoli Rabe with Garlic
Bitter broccoli rabe sauteed hard with garlic and chili flakes — the classic Italian-American side that cuts the richness of everything else on the table
Linguine with Calamari
Tender calamari rings tossed with linguine in a flavorful red or white sauce.
Osso Buco
Slow-braised veal shank, fall-off-the-bone tender with rich sauce.
Chicken Francese
Egg-battered chicken cutlets in a bright lemon-butter sauce.
Roast Pork and Cabbage
Slow-roasted pork with braised cabbage, a hearty and satisfying old-school dish.
Mussels Marinara
Plump mussels simmered in a garlicky tomato sauce, served with bread for sopping.
Antipasto Salad
Eggplant Rollatini
Linguine with Shrimp Marinara
Based on 971 reviews
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