Dominique's on Magazine Review

I went here last Friday because it was one of the restaurants Uptown open later than most. I heard some good things about it and wanted to give it a try.
All of the original cocktails use syrup infusions made in house and they also use a lot of ingredients from their own organic garden in the back of the restaurant. I decided to just get 3 apps and my SO had one entree.
First we split the charred wagyu beef tartare with tamari & ginger, crispy onion, avocado crème fraíche. We both wished we had about 3 plates of this after we finished. Next I had red shrimp ceviche with vietnamese cilantro, lime & habañero peppers. It had a nice kick and was tasty but not something I would ever order with the rest of the items on the menu. My third app was the organic duckfat fried chicken and macaroni and cheese. This was as good as it sounds. The mac and cheese was a small portion totally encrusted but still tasted great. The entree (that I ended up eating half of) was creole cream cheese-stuffed wagyu beef coulette with emmental and root vegetable gratin with red wine jus. I didn't taste too much cream cheese but the beef was very well prepared. She liked it more than I did even though it is something I would recommend. Because I enjoyed everything else I went with a goat cheese cake with roasted nuts for dessert. It was good but not great. They also give every table apple cotton candy for dessert which is something I have never seen. Also of note they have a cheese board from St James Cheese company. So overall this is another great new Uptown restaurant to try. The amount of great places opened here since the storm is mind-boggling.