PHOENIX -- The Mastro family, who owns Dominick's Steakhouse in Scottsdale Quarter, will open a new restaurant in 2014.
Dominick's and Steak 44 offer several seafood and steak dishes, but what Executive Chef Marc Lupino is showcasing are the side dishes.
Lupino puts a unique twist on several traditional side dishes including meatballs, grilled cheese and Brussels sprouts.
The grilled cheese is enhanced with lobster, and meatballs are made with a combination of prime beef, milk-fed veal and Berkshire pork -- a family recipe.
Lupino's Brussels sprouts are roasted and mixed with bacon to please picky palates. Dominick's suggests making them for your kids.
Roasted Brussels sprouts
-2 lbs. of blanched Brussels sprouts, cut in half
-1/4 lb. of diced apple wood smoked bacon
-1/4 lb. of salted butter
-1 qt. of chicken stock
1. Saute bacon and butter over medium heat in a large sauce pan until the bacon is crispy
2. Add Brussels sprouts, cut side down, and lightly caramelize
3. Cover in chicken stock and cook on high heat. Reduce until only the butter remains.
4. Toss and serve