"Dominick’s is more of a working-class food hall, with trestle tables that seat several families at once, and waiters who recite only part of the menu and then tell you what to get. The emphasis is on big plates of well-sauced pasta, stuffed artichokes big enough to be shared, an antipasto that’s more meat than vegetables, and — the restaurant’s little secret — a giant sirloin steak charred on the outside but still bright red in the middle, served with wonderful french fries." - Robert Sietsema
