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Dominick's Steakhouse: A Case Study

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(-- removed HTML --) Dominick's Steakhouse (-- removed HTML --)

(-- removed HTML --) When the Jeffery and Michael Mastro, their father Dennis and partner Scott Toilo opened Dominick's Steakhouse in Scottsdale in 2011, they created an unparalleled dining experience that transcends the steakhouse tradition. With a dining space of 10,500 square feet, our guests will be in awe of the floor to ceiling luxury of our two story restaurant, and a look at our menu will shortly prove that our extravagance does not stop at the decor. (-- removed HTML --)

(-- removed HTML --) Dominick's Steakhouse – The Atomosphere (-- removed HTML --)

(-- removed HTML --) The luxurious experience of dining at Dominick's Steakhouse begins before you even enter …show more content…
Diners choosing to sit upstairs will be granted an amazing view of the Arizona sky as they sit in one of the tables surrounding our rooftop pool. While not designed for swimming, the pool sparkles as it reflects the colors of the evening sky and adds an extra touch that our guests rave about long after leaving the restaurant. (-- removed HTML --)

(-- removed HTML --) Dominick's Steakhouse – Menu (-- removed HTML --)

(-- removed HTML --) The Mastro family is known for steakhouse cuisine, and the menu at Dominick's Steakhouse is a big part of what makes us the Scottsdale steakhouse local residents flock to when craving a prime-quality steak. (-- removed HTML --)

(-- removed HTML --) The appetizers on our menu will tempt each guest before their meal even begins. We offer selections that are easily sharable, and our generous portions can even serve as a main course when desired. Some of our tantalizing selections include our braised pork belly, fried deviled eggs and Thai inspired crispy shrimp. (-- removed HTML …show more content…
We serve the freshest seasonal seafood available, and our raw bar contains heaping portions of Alaskan king crab, our chef's selection of freshly shucked oysters and succulent Maine lobster tail. All of our seafood comes from sustainable fisheries that operate responsibly. (-- removed HTML --)

(-- removed HTML --) Every ingredient on our menu is carefully selected and brought in fresh. If any item does not live up to our strict standards, it will never make its way onto you plate. (-- removed HTML --)

(-- removed HTML --) Chef Marc Lupino (-- removed HTML --)

(-- removed HTML --) Corporate Executive Chef Marc Lupino oversees the culinary staff at Dominick's Steakhouse. He is a graduate of the local Scottsdale Culinary Institute, earning a degree in Culinary Arts and Sciences. Chef Marc is also involved in the culinary aspects of the Mastro's other steakhouses, including Steak 44 in Phoenix. (-- removed HTML --)

(-- removed HTML --) The Mastro Steakhouse Family (-- removed HTML --)

(-- removed HTML --) Since opening Dominick's Steakhouse, the Mastro family has expanded their brand beyond their Scottsdale steakhouse. They currently operate Steak 44 in Phoenix, and sister steakhouses Steak 48 in Houston, TX, and Chicago, IL. (-- removed HTML

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