Tom Celebrates His Birthday at Dominique's Kitchen

He didn't make it on my birthday so it was only appropriate that Pat, Sandi and I take him to Dominique's so he can experience what he missed.

I ordered the Cheese Fondue for 4. I am not a cheese fondue fan but when I had the one from this restaurant previously, I became an obsessive follower. It is made with French Gruyere, Swiss cheese, white wine and some brandy. This is served with pieces of French bread. Take my word for it....it is addicting.  We all couldn't stop eating it. You have to work for it though; you are given a fondue fork, you stab the bread, dip it in the bowl and if all goes well, you stick in in your mouth and boom......you are in ecstasy.  Then again sometimes, things don't work out too well. You stick your fork in with the bread and the bread decides to go for a swim and you lose your bread....so there you are fishing for your piece. I think the best uninterrupted way to enjoy this is to have a big fat slice of bread on your plate and have a little cup of the fondue so you can pour as you go.

We knew that the Fondue would be a bit filling, so everyone declined to order soup or salad. Tom, the birthday celebrant ordered the Braised Short Ribs and he was quite happy with it. He inhaled everything but left the plate!  Pat had the Scottish Salmon which was too much for her so she ended up taking some home. Sandi and I split an order of Scottish Salmon and the Macaroni Gratin.  The salmon was nice and fresh and the Macaroni Gratin was just heaven.  I believe this was made with 2 kinds of cheese as well.  It was perfect  with our salmon.

Dessert  was shared among the four of us. We ordered the Floating Island, Chocolate Mousse and the Passion Fruit Crème Brulee.  Everyone was happy as we all shared everything.

The four of us are still in the process of burning the calories we consumed last night. It was a fun evening  and as usual, Liza and Dominique came by to make sure we were well taken care of.

Dominique's Kitchen was featured recently on Westways, the AAA magazine. Since then, they have gotten busier.  I congratulate them on their continued success.