Celebrating Bastille Day at Dominique’s Kitchen

z_bastilleWe are living through some difficult times. It seems like there isn’t a week that goes by when there isn’t a tragic killing somewhere in the world. Unfortunately, it happened on Bastille Day, the day that the French celebrate the Storming of the Bastille.

I already had reservations at Dominique’s Kitchen and I look forward to the times that I am able to eat out on a weekday. My family and I just returned from a cruise through Alaska and I was still reaping the benefits from my time off from work.

After I was seated, I found out that Dominique’s also offered their regular menu that evening. I felt bad for my wife because I told her that they would only be serving bouillabaisse that evening and because of that, she opted to dine at home.

I started with a caesar salad. The romaine lettuce was extremely crisp and the dressing, shaved cheese and crunchy croutons rounded out the ingredients for a very nice salad.



I was impressed at the presentation of the bouillabaisse. Unlike many restaurants that would use filler like potatoes and carrots, Dominique’s version is loaded with fresh seafood. It was topped with a toasted crostini with fresh parsley.

The huge Diver Scallop caught my attention. It was super tender; in fact, I’ve never had an opportunity to pull apart small pieces of a scallop with a fork. Not only was it tender beyond any scallop I’ve ever experienced, it was extremely moist as well.

Other seafood in the stew included shrimp, clams, mussels, several types of white fish (both soft and firm) and calamari. I scooped up quite a bit of broth because it was so delicious.

Beef Cheek Bourguignon with Truffle Mashed Potatoes

Beef Cheek Bourguignon with Truffle Mashed Potatoes

I also had the opportunity to try the other special that evening: Beef Cheek Bourguignon with Truffle Mashed Potatoes. The beef bourguignon was braised for 6 hours and I had forgotten how much I liked Dominique’s bourguignon sauce. After reviewing the ingredients again, I was reminded that the secret ingredient in the sauce is bacon.

Because I was stuffed, I packed the remainder of the Beef Cheek Bourguignon in a “to go” container and brought it home. My wife had already eaten, but she sampled it and said that it was amazing.

Dominique’s Kitchen

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