Hidden away on Beverly Blvd, Dominick’s simultaneously offers a small pub, indoor dining and two outdoor back patio dining areas. Frank Sinatra and his crew were regulars here in the forties and it’s easy to imagine “the chairman of the board” holding rowdy meetings with his trustees and discussing whatever it is that “Rat Packers” talked about while downing martinis. As you walk through the indoor dining area you can sense that old school Italian restaurant look and feeling with black and white portraits hung up all over the walls, mahogany colored leather booths and quirky knick-knacks scattered on the shelves that an Italian mother would collect. The back patio is lovely for Los Angeles weather year round and there are trees and greenery throughout. The cool vibe lingers on here with a mix of hip locals both young, old and in between.

The menu reads very easy and the dishes are really nice to look at, old world Italian meets the new world American style fare. The wine list is all from Italy and California. If you like your meat raw, start with a nice appetizer of beef carpaccio accompanied by artichokes, parmesan and aged balsamic vinegar or you can order a big plate of Spaghetti and Meatballs, it looks hearty and authentic and all you will need is your white napkin bib tucked into your collar and then you can dig in like a chubby 10 year old would. Don’t miss out on the divine provolone dip which is best complimented by a sweet wine. At Dominick’s you can enjoy a nice dinner, come for a romantic date or even throw a birthday party  …the highlight of Dominick’s is definitely the vibe and scene.

We took a moment to chat with owner Warner Ebbink and chef, co-owner Brandon Boudet.

Warner Ebbink:A: What is your favorite part of running Dominick's?Q: Interacting with the clientele.A: What advice would you give to a young entrepreneur who wants to open their own successful restaurant?Q: Don't do it!A: How has the restaurant scene in Los Angeles changed in the last several years?Q: There was an explosion of new restaurants opening…more bad than good and now there is a large amount of those restaurants closing.A: How do you keep your front of house staff inspired?Q: Constant education with food and wine.A: What is your favorite thing on Dominick's menu?Q: All of the weekday chalkboard specials. There is something to look forward to each weekday.Brandon Boudet:Q: If you weren't a chef and restaurant owner what would you be doing?A: I would own a small neighborhood grocery store.Q: What do you think is the greatest thing about the current Los Angeles restaurant scene?A: The vast selection of ethnic cuisines readily available to us in the greater Los Angeles area is mind blowing!Q: What was your inspiration for the menu you created Dominick's? How about the wine list?A: We wanted to bring back that old style Italian red sauce restaurant of the 50'sand 60's but an updated version using the best ingredients available.Q: How do you keep your kitchen staff inspired?A: Introduce them to new ingredients and new techniques as often as possible.Q: What is your favorite "secret" ingredient?A: It’s not a secret, it’s lemonDOMINICK'S8715 Beverly BlvdWest Hollywood, CA 90048(310) 652-2335www.dominicksrestaurant.com