Dominicks Market Deli Mon, 10 Jan 2011 20:54:29 +0000 en hourly 1 Thu, 10 Jun 2010 21:06:33 +0000 admin

Counter Culture: New Yorkers would feel at home in Dominick’s
Source: The Sacramento Bee
By Allen Pierleoni
Published: Jan. 29, 2010

We were inside Dominick’s New York Pizza & Deli in Folsom, taking in the aroma of pizza bubbling in the stone oven, looking around the spacious, expertly decorated room. We liked what we saw.

“You are absolutely transported into an upscale New York pizzeria-delicatessen,” owner Dominick Bellizzi said on the phone later. On one of our visits, a cook behind the counter was tossing pizza dough high in the air and deftly catching it, a rare sight at local pizzerias. “A family was in here and the kids were saying, ‘Look, Dad, he’s throwing it into the air!’ ” Bellizzi recalled with a chuckle.

On another visit, we spotted an item seen on the menus of very few Italian restaurants: arancini (“little oranges”) or rice balls. Risotto is cooked, seasoned and formed into orange-size balls, then stuffed with meat, cheese and peas, dipped in egg wash, coated with bread crumbs and fried. The dish dates to 10th century Sicily, and we wondered how the arancini made in those days would stack up against these.

We sampled a number of dishes at Dominick’s over recent weeks, including a monstrous pie heavy with mozzarella, spinach, mushrooms, olives and Italian sausage. When we got it home and opened the takeout box, we discovered delicious, thick coins of both mild and spicy meat cut from whole, house-made sausages. It was on another planet compared with the sparse sprinklings of ground sausage usually found on other pizzerias’ pies.

Bellizzi tinkered with his pizza dough recipe and methods of making it for eight months before he was satisfied. The result is a thin crust that’s both chewy and crispy, the kind you fold in half vertically and eat New York-style.

As good as the pie is, the restaurant is much more than a pizzeria. The menu includes appetizers, hot entrees (lasagna, chicken Parmesan), panini, hot and cold hero sandwiches, calzones, pepperoni rolls, complete family dinners (penne Bolognese, shrimp Alfredo) and desserts flown in from New York (crumb cake, black-and-white cookies, a.k.a. “half-moons”).

Pizzas cost $12.95 to $24.95 (they’re also sold by the slice); at the upper end, they’re topped with such goodies as pesto sauce and shrimp, and red and white clam sauces.

Prices for other items go from $3.95 (New York garlic knots) to $58.95 (a complete dinner for eight), but most are in the $7 to $15 range.

One dish of particular note is the stromboli. Pizza dough is covered with ham, salami, pepperoni, provolone and mozzarella, then rolled into a loaf and baked. The loaf is then sliced into big rounds and splashed with marinara sauce. As good as calzone can be, this is better.

About Dominick’s hero sandwiches: They are huge, whether you get a half or a whole. That reflects Bellizzi’s philosophy of restaurateuring: “abbondanza,” he said, which means “abundance” – an appropriate name for this restaurant.

Other things we like about the place: The dishes are from family recipes; the bread is baked daily; pizza toppings are fresh, not frozen; and home delivery in the Folsom area is coming soon.

Bellizzi and his wife, Raquel, landed in Sacramento by way of New Jersey and opened Dominick’s Italian Market & Deli in Granite Bay in 2004. It was so successful that they expanded into the next-door space with Dominick’s Italian Trattoria, which serves heartier fare to a remarkably loyal clientele.

Bellizzi went through a two-month “soft opening” at the Folsom restaurant and recently launched it for real with a blitz of mailers redeemable for slices of pizza.

As you’ll find, this is the real deal – especially with a glass of Peroni draft beer.


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]]> 0 Thu, 10 Jun 2010 20:54:57 +0000 admin

Counter Culture: Dominick’s expands to pizza territory
The Sacramento Bee
By Allen Pierleoni
Published: August 14, 2009

Got a call from Dominick Bellizzi the other day with some good news, mostly for those who live in the Folsom area.

You’ll recall that Bellizzi and his wife, Raquel, landed in Sacramento by way of New Jersey and opened the excellent Dominick’s Italian Market & Deli in 2004 (8621 Auburn-Folsom Road, Granite Bay; 916-786-3355 or They followed that by expanding into the space next door with Dominick’s Italian Trattoria, which serves heartier food from a bursting menu (pasta, chicken, veal, seafood, steak).  Now Bellizzi plans to open Dominick’s New York Pizza & Deli in the space vacated in July by Mama Ann’s Italian Market & Deli (187 Blue Ravine Road, Folsom).

“The deli in Granite Bay is full-blown gourmet, with a grocery that stocks imported items,” Bellizzi said. “(The new place) will be more of a pizzeria and sandwich shop. We’ll be doing subs, panini, calzone, stromboli, pepperoni rolls, buffalo wings and pizza by the whole pie and by the slice. We’ll even make deliveries to Folsom residents.”

Let’s add desserts and daily hot specials to that menu, along with four TVs “tuned to sports programming.”

The pizzeria-deli is expected to open in late September or early October.


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]]> 0 Thu, 10 Jun 2010 20:49:12 +0000 admin

A Dream Come True
Bellizzis open Italian Trattoria, addition to Italian Market and Deli
Granite Bay View
By Brenda Meadows

“When the food is genuine and the vino divine, you’re at Dominick’s,” I sang to the tune of “That’s Amore.” Meanwhile, Dean Martin crooned through speakers at the new Italian Trattoria that Dominick and Raquel Bellizzi added to their Italian Market and Deli, 8521 Auburn-Folsom Road in the Village Shopping Center.

The more elegant restaurant opened on Valentine’s Day and is the culmination of Dominick’s dream. While my dining companion and I read the eatery’s menu, I couldn’t help but notice the Tuscany décor, accented by authentic vintage Italian posters.

While scanning the menu of Italian dishes explained in English, we talked with our server Paul Hudson who has been in the business for about 30 years. He explained that the Bellizzis decorated the Trattoria themselves, adding memories of their family heritage as special touches.

Our first course, from the antipasti portion of the menu, was caprese – ripened tomatoes with roasted peppers placed on top of mozzarella cheese with basil and dressed with extra virgin olive oil. Light and fresh, we were pleased our selection didn’t leave us feeling stuffed because we knew our entrees would be served in large portions, as is Dominick’s custom.

“Get ready for a box to take home with leftovers,” Hudson says.

Next, we had a choice of fresh salads or the soup of the day. We opted for both and discovered the Italian wedding soup was our new favorite. The wedding from the soup takes place in the mixture. The meats, pressed into tiny balls, seasoning and broth are betrothed by the chef’s expert hand.

My husband selected the Salmone E Gamberi Grigliato, or fresh salmon and shrimp grilled with fresh chopped tomatoes in a garlic herb sauce. Because I wanted to get a sample of more than one of Dominick’s specialties, the Giro Dell’Italia trio, or “tour of Italy,” was my preference. The dish is a combination chicken parmigiana, baked lasagna and fresh fettuccine Alfredo, all made in-house.

The lasagna sauce is a special family “secret.” Since I had frequented the deli and had partaken of Dom’s delicacies before, my companion was the one to declare, “The lasagna is incredible. The sauce is the best I have ever tasted. I’d rate that six stars!”

Then came that sinful dessert list. I had already forced myself to refrain from finishing the meal I had ordered and packed my leftovers in a “people” box. This disciplined action made me feel good about indulging in banana coconut cake.

The moist sponge cake and banana bites with cream cheese and coconut frosting had only one fault. I wanted a larger piece. I would stop by the Trattoria for this tasty after-dinner treat even after a meal anywhere.


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]]> 0 Thu, 10 Jun 2010 20:46:17 +0000 admin

Granite Bay boasts a slice of Italy with Dominick’s
Counter Culture: Deli’s the Real Deal
The Sacramento Bee
By Allen O. Pierleoni – Assistant Entertainment Editor
Food & Ambience: 4 Stars!

Raquel and Dominick Bellizzi own and operate Dominick’s Italian Market & Deli in Granite Bay. Italy has given the world Leonardo and Michelangelo, the Ferrari and the Lamborghini, Fellini and Rossellini, Loren and Lollobrigida, haute couture and the cheery notion of nine rings of hell.  We would like to add the Italian delicatessen to that impressive list. The true Italian deli – found mostly in New York and New Jersey, and scattered around San Francisco – serves Italian cuisine and items imported from the old country, of course. But it also acts as a cultural center for its patrons. It’s often a stage for passionate conversation and customers connecting with others of similar heritage and interests, a social setting where the local news and gossip are shared. Don’t forget, many such delis are very much parts of their immediate neighborhoods.

Now along comes Dominick’s Italian Market & Deli, which opened Jan. 20 in Granite Bay. The husband-and-wife owners, Dominick and Raquel Bellizzi, are from New Jersey, a state that knows something about submarine sandwiches and cannoli.

So, what’s Dominick Bellizzi’s story?

“I worked in my uncle’s Italian deli in Bayonne, New Jersey,” he said on the phone Monday. “Then I worked for some other guys in their deli. I finally got a job in my field – computer science – in 1994.”  Bellizzi climbed the corporate ladder and found himself stationed in Puerto Rico, then back in New Jersey and then in Sacramento.

“It wasn’t fun anymore after nine years, and they wanted me to move again,” he said. “We love this area and wanted to stay, but something we found lacking was (a real) deli and the type of food we serve here. A lot of places call themselves delis, but they’re really sandwich shops.

“So Raquel said, ‘Why don’t you leave the company and I can go back to work (in banking) and you can open a deli?’ So we did. All the dishes we serve here are from family recipes.”

I visited the deli with my lunch pal Graziella, whose family is originally from that narrow strip of the former Yugoslavia (now Slovenia) that borders Italy. She is accustomed to the cuisines on both sides of the border, and the hybrid one that joins those two international kitchens.

“Wow!” she said when we walked in to Dominick’s. “Doesn’t this look like a true old-fashioned deli? It’s got a mural and awnings.” Plus a crush of customers eating at the tables and lined up for made-to-order lunches to go.

After touring the store, she reported: “It’s meticulously clean. And all the imported items. … I’d come back here to buy the imported bread crumbs to make my meatballs. And the tomato sauce for sure.”

Inside Dominick’s are shelves full of imported foods, from wine and olive oil to pasta and tubes of crushed garlic – but take a look in the cold case at the imported and domestic Italian-style meats: prosciutto, mortadella, soppresata, capicollo, pepperoni, Genoa salami. Plus more-mainstream offerings: roast beef, corned beef, pastrami, ham, turkey, liverwurst.

Long lists of cold and hot “hero” sandwiches and grilled paninis dominate the menu ($5.95 to $14.95). They sport such names as the Goodfella (prosciutto cotto, hot capicollo, dry salami, provolone and hot cherry peppers) and the Neapolitan (mozzarella, prosciutto, roasted peppers and baby spinach dashed with balsamic vinegar and olive oil).

Here’s fair warning: The subs are huge. No, make that gigantic. We ordered a small (“half”) Italian combo (ham, salami, pepperoni and provolone) on fresh, chewy ciabatta bread, and when it arrived we were certain a mistake had been made, that it was the large (“whole”) version. “No,” assured Justin, who was working behind the counter, “this is the smallest sandwich we make.”

Note that the subs are dressed with shredded lettuce, tomato, onion, salt and pepper, Italian herbs, olive oil and vinegar and – for some odd reason – mayo.

Moving away from cold cuts are hot heroes stuffed with chicken, veal and eggplant Parmigiano, homemade meatballs, chicken cutlets and Italian sausage.

Then there’s the “From the Kitchen” portion of the menu, with Italian seafood salad (marinated calamari, baby octopus and mussels, $10.99 a pound), stuffed mushrooms ($12.99 a pound), garlic shrimp ($13.99 a pound) and fried calamari ($6.95 small, $10.95 large). Plus, marinated and herbed whole chickens are fired on a rotisserie in the kitchen ($9.75 each).

This is the kind of place where everything looks so good, you want to sample it all. We tasted arancini ($3.50), meatballs with marinara sauce ($7.49 a pound), lasagna ($8.99 a pound), sausage in sautéed onions and peppers ($7.49 a pound), baby back ribs ($10.99 a pound, available only Fridays-Sundays) and chocolate cannoli ($1 small, $2.89 large).

Arancini di riso are rice croquettes filled with a ground-meat mixture, then rolled in bread crumbs and fried. They’re a common snack food at kiosks throughout Sicily. Dominick’s arancini were splashed with marinara sauce. Tasty enough, but we thought they needed more filling, and that the filling longed for more intensity. But, as arancini are rarely seen around here, the dish deserves a try.

The handmade pork-and-beef meatballs were terrific, well-seasoned and with genuine texture – no filler there. Another handmade item is the Italian sausage – lean and chewy, rich with fennel and other herbs. Lasagna can be very good or very bad; this hand-built one was rich and creamy, crispy around the edges and cloudlike in the center.

I’m not sure why baby back ribs are on the menu of an Italian deli, but Graziella and I liked the novelty of such a brash act. These were pink and meaty and cooked over mesquite coals, but way too much spice rub made them taste like a salt lick. Good ribs, but back off on the rub.

As we watched, the chocolate cannoli shell was hand-filled with a tasty ricotta cheese paste. Beware: This delicious dessert is so light that its richness can sneak past you.

On the Saturday we visited, several daily items were also on offer: a magnificent standing rib roast, sliced to order; lush pork shanks cooked to melting tenderness; rigatoni in sauce; and fresh asparagus.

So, Dominick, how’s the new profession working out?

“The community has embraced us 110 percent,” he beamed. “I love talking with customers about the food. People originally from New York, New Jersey and Chicago come in and tell me, ‘I feel like I’m back home. We’ve been to so many places, but you’re the real deal.’

“I’m having a T-shirt made saying that – ‘The Real Deal.’ ”

Dominick’s Italian Market & Deli

WHERE: 8621 Auburn-Folsom Road, Granite Bay, (916) 786-3355. One way to get there: Take Highway 50 east to the Folsom Boulevard exit; make a left at the signal onto Folsom north (it turns into Auburn-Folsom Road); look on the right for Dominick’s in a shopping center; if you come to Douglas Boulevard, you’ve gone too far.

HOURS: 10 a.m.-7 p.m. Mondays-Fridays, 10 a.m.-6 p.m. Saturdays, 10 a.m.-4 p.m. Sundays

FOOD: ****


COST: $-$$


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]]> 0 Thu, 10 Jun 2010 20:25:51 +0000 admin

Fork on the road
Sacramento Magazine
March 2005
By Steve Larosa

Getting your Italian fix has never been this easy. Webster’s defines delicatessen as a shop where cooked meats, cheeses, salads, relishes, etc. are sold. I define delicatessen as a place around the corner form my grandmother’s house in Boston that has sawdust on a grungy wooden plank floor, smells like stinky feet and makes the best subs in my known world. And where there’s a lot of yelling.

Dominick Bellizzi, owner of Dominick’s Italian Market & Deli in Granite Bay, defines it as a place that sells housemade food, top-quality cold cuts and cheese, and imported Italian fare in an atmosphere that “feels like you’re in our house and part of the family.”

My first clue was the bell: Open the door at Dominick’s and an old-fashioned bell announces your arrival. There’s no slipping in quietly here. Chances are you’ll be greeted by Bellizzi himself. If he’s temporarily tied up, he’ll get around to you—and don’t be surprised if he’s got something in those big, friendly mitts that he wants you to sample.

While I’m happy to report that Dominick’s is devoid of the aforementioned foot smells of childhood, this place is the real deal. They don’t scrimp on qulity or feign authenticity here. Bellizzi, a New Jersey transplant, takes great pride in his product—housemade or imported. East Coasters may be familiar with Boar’s Head and Calabro, just a couple of Dominick’s high-quality purveyors of cold cuts and cheeses.

In the kitchen, Dominick’s wife, Raquel, relying on many of her mother-in-law’s recipes, cooks up a mean chicken saltimbocca. The lightly breaded chicken is layered with ham, eggplant and mushrooms, then topped with red and white sauces and melted mozzarella—many ingredients, well-balanced flavor.

I strongly recommend the Philly cheese-steak sandwich, made with thinly sliced rib eye. Unlike some Phillys, which come with limp, dreary meat, Dominick’s is made fresh to order and served on a crunchy, tasty roll.

I’m not hot and cold about the hot sandwiches, or the cold ones, either. They’re squisito (Italian for “damn good”). Definitely try the sausage and pepper sandwich and the cold Italian combo. From the salad case, the tortellini salad—featuring housemade pesto—is numero uno (Italian for “that’s damn good, too”). And don’t leave without dessert. How are the cannoli, you wonder? Whaddaya think?


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]]> 0 Thu, 10 Jun 2010 20:23:10 +0000 admin

Market and Deli Opens in Granite Bay
Granite Bay Press-Tribune
January 2004

Dominick’s Italian Market and Deli has opened in the Granite Bay Village Shopping Center, located at 8521 Auburn-Folsom Road in Granite Bay. The market features Italian specialty sandwiches, hot and cold prepared food, gourmet deli offerings, meats and sausages, fresh mozzarella and other fine foods. Dominick’s also offers selected wines from Italy and California.

“Italian food brings to mind pasta and sauces,” proprietor Dominick Bellizzi said.  “But Italian food is so much more than that.  We have fresh specialty meats like:  prosciutto, pancetta, salami; imported cheeses like pecorino, gorgonzola and fontina, as well as freshly made mozzarella; and prepared entrees like eggplant parmesan, lasagna risotto and soups.”

Bellizzi gained experience working in a gourmet Italian deli in his native New Jersey, where he also owned a casual, sports-themed restaurant. But his expertise preparing fine Italian food,  along with his passion for pleasing customers, comes from his cooking with his mother and other family members who prepared both traditional Italian meals and Italian-American variations.

Bellizzi moved to Folsom with his family just over three years ago and has been working toward his goal of opening an authentic Italian market and deli like those on the East Coast.

For more information, call 916-786-3355.


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]]> 0 Thu, 10 Jun 2010 20:20:43 +0000 admin

Dining Writer’s Pick:  Best New Deli
Sacramento Magazine
August 2004
by Gloria Glyer

Dominick’s Italian Market and Deli.  The best of the new when it comes to delis is Dominick’s Italian Market and Deli. The fragrance of the food at this stylish deli makes you want to stay all day and work your way through the delicious and colorful food.  Start with a salad of ripe tomatoes, spheres of fresh mozzarella, red onions and extra virgin olive oil, followed by lasagna or eggplant parmigiana, or maybe a grilled panini such as the Sicilian (mortadella, imported cheese, grilled eggplant and sun-dried tomato pesto vinaigrette) finished off with a sfogliatelle (crispy pastry filled with a citrus cream).  There’s room to eat inside or out, if the weather is good, but the deli is geared to packing its delights for the road.  There’s a full line of gift items for the gourmet and gourmand, plus wine, beer and sodas.  I can hardly wait to return.  8621 Auburn-Folsom Road, Granite Bay;  (916) 786-3355—Gloria Glyer


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]]> 0 Thu, 10 Jun 2010 19:21:38 +0000 admin

Letters to the Sacramento Bee
Deli-cious, April 2004
Anne Rice – Galt, CA

Thanks to (assistant entertainment editor Allen Pierleoni) for his wonderful article about Dominick’s Italian Market & Deli (“Deli’s the real deal,” “Counter Culture,” Friday Ticket, April 30).  He was so convincing about how wonderful it was that I drove all the way from Galt to Granite Bay.Dominick’s was all he described and more.  The smell alone when we walked through the door was like a homecoming.  They even had the rare cheese I was looking for.  The service was unbelievable.  They kept asking if I had been helped, and a very polite gentleman was slicing my selections and making some of those submarine sandwiches for me.  I agree on the size—huge.  I ordered a half and ate about a quarter of it.  And the cannoli!  How perfect can a dessert be?

I grew up on the east side of Cleveland, Ohio, in the Italian community, and most of my fond childhood memories involve food from Italian delis and potluck meals at St. Clare’s Catholic Church, where you could find every kind of real Italian food you could imagine.  Dominick’s assortment of items smelled just the same—wonderful.


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]]> 0 Thu, 10 Jun 2010 19:13:30 +0000 admin

Old Italy Focus for Local Deli
What’s on the Menu
Fall/Winter 2004
By Brenda Meadows

For a touch and tase of old Italy, try Dominick’s Italian Market and Deli at 8621 Auburn-Folsom Road. Actually, I teased Dominick about his “southern” cooking since his family is from the “tip of the boot” near Sicily.  Menu and catering items include recipes from both areas. Dominick and Raquel Bellizzi, along with their two children, man the authentic deli stocked with imported and domestic spices, extracts, cheeses, pastas, Italian wines, cookies and candies.
Homemade sausages, lasagna and desserts are orchestrated from family recipes handed down to Raquel from her mom-in-law.  Hailing from New Jersey and New York, the Bellizzis know how a market and deli should operate.

“We just opened three months ago.  We’re actually known for our sandwiches on our lunch menu,”  Dominick says.  “We make the authentic New York hero and our Philly cheese steak is the best this side of the east coast.”

And he was right.  Stacked several inches high with grilled onions, bell peppers and of course a generous helping of shaved steak and melted provolone, the Philly was a flashback to my New Jersey/New York days where I had experienced delis and markets on street corners.

When my dining companion (my husband) saw the stocked deli case with its Sicilian rice meatballs (arancini), shrimp garlic cocktail, chicken rollitini, pasta salads and lamb with vegetables, his mouth started watering and the aromas made him eager to delve into lunch.

If you have never experienced a Panini sandwich (Panini is Italian for little breads) served on homemade focaccia or ciabatta bread, it’s about time you did.  The sandwich is filled with a combination of whatever you prefer, then pressed or grilled to a golden, crispy brown.

My eyes turned toward the roasted small chicken with grilled—then baked—vegetables.  Prepared with rosemary, thyme and other Italian seasonings, the poultry was cooked to perfection and pleased my palate.

Italian dining is synonymous with “lasagna.”  Dominick’s selection includes meat, vegetarian or cheese.

My husband and I agree this is the best lasagna we have ever tasted.  The special family recipe, a mouthwatering heirloom, combines olive oil, onions, basil, oregano, garlic and a generous soaking of merlot.

While we dined a couple was consulting with Dominick about a wedding menu.  I was pleased to learn they do catering.

“Besides catering, if there is anything you want us to cook for you just call us and we’ll do it,”  Dominick informs.

Then there was dessert.  We ate the fresh chocolate cannoli and Italian cookies shipped in from New York.  Of course there is the yummy tiramisu, made by the Bellizzi’s loving hands.

Unique to this eatery visit, my hubby actually wrote a comment for me to share with readers.

“Take your cravings on an Italian vacation.  Treat your tongue to an exquisite tour of the most fascinating delectable destination any appetite could tour,” he says.  “The chicken rollitini is to die for.  Buon Appetito!”


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]]> 0 Thu, 10 Jun 2010 18:52:49 +0000 admin

Dominick’s Authentic Italian Eatery
Roseville Style, December 2004
By Melisa Giordano Roden

As a full-glooded Italian constantly on the lookout for an authentic Italian eatery, I was very excited to hear about Dominick’s Italian Market & Deli.  They not only offer a wide variety of hot and cold appetizers, entrees, side dishes and desserts that you can eat in or take out, but they also feature a specialty market of imported Italian food products.

The deli has only been open for eight months, but their dishes are created from recipes passed down for generations.  Owners Dominick and Raquel Bellizzi decided to settle down in Granite Bay after years of traveling the world because they fell in love with the community (a community which returns the feeling, judging by the number of patrons).

The staff is extremely friendly and personable, as well as being very accommodating.  Happily, they are also knowledgeable and able to answer questions I asked about their food and products.

I decided to try something familiar and something new.  I was brought up eating sausage, peppers and onions, so my taste buds definitely know when this meal is made well, and (I’m sorry, Mom and Dad) Dominick’s sausage and pepper sandwich is the best I’ve ever had.  I also ordered the Arancini, a deep fried Sicilian rice ball filled with ground beef and cheese.  I reveled in both the taste and texture of this dish, and world recommend it to anyone!

My husband had stuffed chicken with a Caesar salad and my two-year-old son had a huge meatball (his favorite), all of which were very tasty and generously portioned.  For dessert we decided on a Cannoli, freshly stuffed with a wonderfully thick and rich filling.

I left Dominick’s feeling satisfyingly full and ready to return again very soon.


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