Dominick’s, 1370 Burnet Ave., the classic Italian eatery known for
its larger-than-life portions and warm, family atmosphere, has been a
Syracuse staple since 1980. On Friday, Oct. 1, the restaurant celebrates
its 30th anniversary.
But while other restaurants stand the test of time by continuously
changing and evolving, Dominick’s has not only survived, but thrived, by
staying exactly the same. Syracuse New Times readers have
rewarded it for years with various Best of Syracuse plaudits, such as
this year’s crowning as Best Italian Restaurant. The cozy atmosphere,
massive portions, classic Italian menu and, most important, the recipes,
have remained steadfast throughout the restaurant’s three decades.
“Our recipes have not changed one minuscule,” says Cindy Harrington,
general manager and daughter of founder Dominick Tassone Jr. “If we
switched even the smallest detail, our customers would know it.”
It began in 1980, when Tassone, a second-generation Italian born and
raised in Liverpool, had an idea. Then a baker for Modern Bakery,
formerly located on Park Street and closed in 1981, Tassone decided to
go into the restaurant business for himself. His goal was simple: to
give working families the opportunity to enjoy a delicious, comfortable,
homemade dining experience for a reasonable price.
Like most kids of parents in the restaurant biz, Cindy Harrington
started working at the restaurant on opening day—and has been there ever
since. A dishwasher at 18, Harrington eventually took on hostess
duties, then moved to the floor as a server and later, a bartender. Now,
as general manager, Harrington’s responsibilities include “everything!”
she says with a laugh. Although Tassone has handed the reins to his
daughter, it’s not unlikely to see the founder and president at his
restaurant checking in and greeting customers, proof that Tassone’s goal
for his namesake has not changed one bit.
“Consistency, quantity and quality,” says Harrington. “Those things
have been priorities since day one, and that’s what really makes people
come back.”
But the real key to Dominick’s success is something a bit more
tangible—and delicious. “The sauce!” says Harrington, referring to the
famous spaghetti sauce that tops most everything on the menu. A recipe
created by Tassone 30 years ago, the spaghetti sauce has the rich flavor
of a meat sauce, but a smooth consistency and silky texture. “People
tell us they could eat it with a spoon they love it so much,” says
Harrington.
Along with the famous sauce, Dominick’s menu features
Italian-American staples that customers never seem to tire of. Favorites
include the classic chicken parm, spicy chicken riggies, and the
gargantuan prime rib special. The No. 1 entrée is the belly-filling
Italian Platter, a veritable Italian smorgasbord that includes lasagna,
ravioli, rigatoni, meatballs, sausage and a chef’s salad. “That’s been
our most popular item for decades,” says Harrington.
Another customer favorite is Dominick’s homemade bread. Made fresh at
the restaurant every day, the bread was a brainchild of Harrington in
1995. “One day I just thought, ‘imagine having our own bread here.’ It’s
worked out great for us,” she says. “People love it, and they love
taking loaves home with them too.”
For further proof that “homemade” is the word at Dominick’s, take a
look at the pastry case that greets diners. Italian-style pastries,
cakes, pies and cookies—all homemade, naturally—make up the dessert
menu. And predictably, the most popular dessert 30 years ago is still
the most raved about today. Dominick’s carrot cake, a super moist cake
paired with homemade cream cheese frosting, has been a hit with patrons
since the restaurant opened. “It’s a really simple recipe, but our
customers really seem to like it,” says Harrington.
And now, after 30 years of hard work, says Harrington, it’s the
customers—whether they’re out-of-towners, first timers or regular
visitors like Bob Habberfield—that make it all worthwhile. “There will
be those nights when there’s a two-hour wait and it’s just non-stop busy
and you feel like you can’t catch your breath,” says Harrington. “But
at the end of the day, you realize everyone left the restaurant happy
and in a good mood. That’s the best feeling.”
Dominick’s Restaurant celebrates its 30th anniversary Friday, Oct. 1.
Discounted prices on fish entrees, along with a wine and champagne
tasting and cake samples for all guests will be offered from 4:30 to
9:30 p.m. For more information, call 471-4262.
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