Page 27 - Jackpot Magazine Tunica ~ March, 2025

Dominick’s, from page 26
right amount of kick.
The Italian meatballs were seasoned with fresh herbs and
garlic, and were succulent, thanks to being slow-cooked in the restaurant’s rich marinara sauce.
The baked ziti was expertly prepared—served al dente with a rich and flavorful marinara and melted cheeses. It benefited from a gooey, cheesy goodness and a golden-brown crust. Tony said the recipe for the ziti was passed down from his grandmother, Grandma Rose. We also tried the Southwest egg rolls and Buffalo chicken wings, and they were equally impressive.
We sampled a variety of desserts as well, including a memorable lemon cake that was delicate and fresh. Topped with a lemon glaze and lemon zest, it was delightfully zesty.
“We’ve crafted a menu that reflects not only my father’s love for good food, but also his commitment to excellence,” said Tony. “Every dish tells a story, just as my father’s life did.”
In addition to its savory offerings on the lunch and dinner menu, Dominick’s boasts an extensive wine list and has enticing menus for breakfast and brunch. As described on the lunch
Samples of crab cakes and jumbo shrimp cocktail
and dinner menu, the restaurant aims to capture the essence of Dominick Scudiero’s vibrant personality and unwavering hospitality: “Welcome to Dominick’s, where the warm and welcoming spirit of this legendary personality is embodied in every meal we serve and every drink we pour. ‘Cheers’ to you and to Dominick Scudiero, a man who fully lived life with gusto and shared with all his heart! Or, as Dominick would say, ‘Mangia!’”
Dominick’s is open Wednesday through Friday from 11 a.m. to 9 p.m., Saturday from 7 a.m. to 10 p.m. and Sunday from 7 a.m. to 2 p.m.
GM/VP Tony Scudiero points out family photos.
Getting the first taste of Dominick’s Food & Spirits
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com March 2025 • JACKPOT! MAGAZINE 27