If you have yet to visit Domenica’s Restaurant & Lounge for dinner, you need to put the experience on your “to do” list. We recently enjoyed a wonderful and sophisticated evening that began with the grace and care of our waitress Katherine and ended with the lovely conversation after dinner with owner Domenica Tripodi herself.
There is no doubt that Tripodi is achieving what she has set herself to do. An Annapolitan, born and raised, she is the hometown girl who listens to what people want. Through determination, patience, and hard work, she is offering a true difference to the Annapolis dining scene. The setting of the restaurant conveys comfort and intimacy. The decorating theme is Mediterranean with a blend of warm colors such as pomegranate red and toffee brown, accompanied by rich crown moldings and beautiful cherry furniture. These are just the right tones to coax your appetite.
The menu is also designed with a Mediterranean flair; well balanced with tastes for all. We started with the soup du jour. This was a silky celery veloute, just perfectly seasoned and very flavorful. Kathy wanted to re-try a specific appetizer and ordered a stuffed portabella mushroom with jumbo lump crab. After she placed the order, she realized she made the wrong selection. But maybe it was a lucky mistake, because she thoroughly enjoyed what arrived. The mushroom was tasty and the stuffing was made of fresh crabmeat and as good as it can come, all laced in a smooth Hollandaise sauce. I, on the other hand, chose the delicate beef Carpaccio. The prime beef tenderloin was thinly sliced, drizzled with truffle oil, and accompanied with a bouquet of crisp, fresh greens tossed in light vinaigrette. The dish was outstanding.
Kathy opted for a stuffed salmon as her entrée. The stuffing, similar to what graced her appetizer, was filled with fresh jumbo lump crab. Seasoned just right and cooked to a perfectly moist stage, it was a treat. My veal saltimbocca was “out of this world.” I have sampled many veal saltimbocca dishes, but this one surpasses them all. The meat was substantial but tender. It was layered with fresh basil leaves, prosciutto ham, and a melted Fontina cheese, laced in a light sauce. This is an entrée I highly recommend. The wine list proved quite impressive and we were pleasantly surprised to find that our host is offering a very nice selection of 1/2 bottles. Kathy chose a half bottle of Ferrer Pinot Noir, which she found excellent. As a believer of the goodness of various cultures, Tripodi has put quality wines from many countries and regions on the menu within a price range that varies from medium to high.
We, of course, left room for desserts. The profiterole, a popular dessert, was prepared second to none. It was a delicious pate a choux pastry, stuffed with cream, and coated with molten chocolate and toasted almonds. The crème Brule was prepared traditionally: it was creamy, and the light caramelized sugar was nice and thin, creating a dessert that is both delicate and perfect.
My compliments go to Chef Bernardo, who has been with Domenica’s for a long time. When you visit Domenica’s, you may enjoy more than perhaps a fantastic dinner. Every night, soft jazz and blues live entertainment accompanies your dinner, giving even more life to the evening and making it more than just a night out. Please visit their website for the schedule. And coming this summer will be a revised seasonal menu. Tripodi said there will be new Mediterranean flavors. I am greatly looking forward to my next visit. Happy eating, everyone.
Domenica’s
Phone: (410) 266 7595
When to Enjoy: Mon.–Thurs., 5 p.m.–midnight, dinner served until 10 p.m.; Fri.–Sat., 5 p.m.–1:30 a.m., dinner served until 11 p.m.
Expect to Pay: Soups/salads $7–9
Pastas $10–14
Entrees $21–29
Desserts $8
Wine $22–58 (1/2 bottles), $32–295 (full bottles)
Cocktails $9
