Crawfish Boil at Dominick’s Restaurant

Dominick’s (one-day) Crawfish Boil last year was so popular, they are now doing it every Saturday the month of May, 12 to 4 p.m. They’re only cooking 300 pounds a day every Saturday so I do suggest getting there early.  I went last Saturday with a group of 3 and we decided to get 2 pounds of crawfish, affectionately known as mudbugs to start. To learn how to peel ’em, refer to this handy chart. Although I have a slightly different way of eating the “fat” as they call it. I like to think of it as the brains.

These crawfish were cooked in spices and didn’t need any sauce as you popped ’em out. If you like it spicy, you can add some hot sauce but otherwise we ate the crawfish as is with a bite or two of potato and fresh corn.

Now, our server did say a person could probably order 2-3 pounds for themselves ($10.99 a pound) but we played it safe because we were getting other food.

The oysters were nice but I couldn’t help but wonder if I could get ’em fried up for a po’ boy. I distracted myself by drinking a Hurricane which is probably the official drink of of New Orleans? Well, at least one of them at least. The Bloody Mary is quite good and I loved that we were able to keep our souvenir cups.

Juicy, tender beef. But I wanted more seafood. More crawfish? We didn’t find out they had soft shell crab until we had consumed our dessert.

I liked my blueberry but the chocolate and coconut were even better. And of course, you can get a shot of rum to go with.

I’d like to go back to try breakfast/ brunch at Dominick’s. We had a laugh about getting an order of their famous pancakes as a starter. I was jonesing for their wild boar bacon as well.

Also, their Sunday Supper seems like a stellar deal. $15 for three courses seem nuts to me.

Check out Mar Pop for more details on the Crawfish Boil.

Dominick’s

8715 Beverly Blvd
West Hollywood, CA 90048-1897
(310) 652-2335