Frommer's Review
Though it's been around for a few years, Dominique's seems to have struggled to achieve a significant profile among New Orleans restaurants. Perhaps that's the reasoning behind some reconceptualizing of the cuisine. Currently, it's French-Caribbean, and although it may have the prettiest presentations in town, the dishes are too busy, with hit-or-miss results. "L.A. visuals with New Orleans-size portions," said one guest, and that about sums it up. Hits include blue crab and coconut soup served in the actual shell (why doesn't everyone do that?), cured wild salmon on blue-crab claw meat on a brioche, an entree of pan-seared shrimp with a bonito and rock-shrimp croquette, and best of all, citrus-spiced crusted pheasant breast stuffed with veal cheeks (you can see what we mean about the needless complexity of certain dishes) with sweet potato gnocchi. The grilled tamarind-glazed lobster with spiny-lobster-plantain baked spring roll is a hit, too, but mostly because it's rare that lobster isn't a hit, and also because this particular crustacean is artfully arranged on the plate like a marionette with its strings cut. Irresistible. Misses include cracked conch on corn chayote risotto -- the conch was too chewy (as conch can be, to be fair), but the risotto was alluringly buttery.
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