Though it's located inside the French Quarter's intimate Maison Dupuy Hotel, Dominique's draws plenty of dedicated local foodies with the diverse and creative "island cuisine" of Executive Chef Dominique Macquet. The room itself is on the formal side with accessible courtyard seating.
Macquet starts with a core of classic French dishes, infuses them with flavors from around the world and executes them using fresh local ingredients. Tender veal sweetbreads are grilled on tiny sugar cane skewers and served with complex sides: a sweet wild mushroom reduction sauce and rich mashed potatoes spiked with black truffle butter. The ahi tuna appetizer layers sushi-quality cubes of tuna and crunchy vegetables between whisper-thin slices of dried pineapple, then accents this "pastry" with a bright lime/ginger vinaigrette
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