Dominick's open for the season
Dominick's trademark sangria is served in mason jars.
Reader Photo By: Jordan Balduf
Despite this afternoon's wintry snow flurries, we've got a sure sign of the coming spring: Dominick's opened for the season this week.
Owner Richard DeVarti confirmed that the restaurant, 812 Monroe St. in Ann Arbor, reopened on Monday.
"We always open on the Monday following Michigan's spring break," explained Devarti. "We close up again following the last U of M home football game."
The restaurant is open Monday through Saturday from 10 a.m. to 10 p.m., and the kitchen closes at 9 p.m.
"We're usually closed on Sundays, but this year with St. Patrick's Day falling on a Sunday, we'll be open at noon," said DeVarti.
DeVarti doesn't have a set closing time in mind for St. Patrick's Day, saying that they're planning to play it by ear.
Located just across from U-M's Law Quad on the corner of Tappan and Monroe streets, Dominick's has been a fixture of campus and townie life since it opened in 1960. It's known for its outdoor patio and sangria.
Jessica Webster leads the Food & Grocery section for AnnArbor.com. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.
Comments
D
Thu, Mar 14, 2013 : 1:49 p.m.
Very overpriced but the nostalgia is what makes this place great. The Constant Buzz is so much better than the Sangria.
walleye262
Thu, Mar 14, 2013 : 12:50 p.m.
Doms has the best sangria! I like the food too! Although I usually stick to the liquid diet when I am there. Had some good times there for sure.
badgerboy
Thu, Mar 14, 2013 : 11:56 a.m.
WAY WAY over priced. you pay for the atmosphere. The Sangria is a total joke. Its funny how excited people get for a drink that is 75 percent ice cubes. Dont go there on St pattys day. So many broke masson jars laying around every where. Or wear some good hiking boots so your feet dont get cut.
GoNavy
Thu, Mar 14, 2013 : 2:13 p.m.
Not sure why you're being downvoted here but it's probably the "everything in Ann Arbor is awesome" brigade. You're absolutely correct - the atmosphere is what you go for. Look at the food complaints (where there's smoke, there's fire) and you're dead-on regarding the ice in the mason jars. It's Carlos Rossi+Fruit+Ice (in 25/25/50 proportions) for $19.99.
yohan
Thu, Mar 14, 2013 : 4:38 a.m.
And um wants to destroy this business just like they are doing to Blimpy Burger
An Arborigine
Thu, Mar 14, 2013 : 3 a.m.
Spring is near!
Goofus
Thu, Mar 14, 2013 : 2:02 a.m.
Nice to see a headline not about it getting bought by the U or for an apartment high rise.
GoNavy
Thu, Mar 14, 2013 : 2:11 p.m.
There was a time when Dominicks was petitioning to stop the addition to the law school, because it was going to limit traffic exiting State onto Monroe. Good to see that the addition to the law school has been completed, and that Dominicks is still in business.
DBH
Thu, Mar 14, 2013 : 1:56 a.m.
Either Dominicks's has found the secret to perfect food storage, handling and preparation, or there is something wrong with the Health Dept. Inspections report website (there may be other explanations). For the last 5 inspections dating back to 5/23/11, Dominick's has had NO health violations reported. Not a one. http://www.swordsolutions.com/inspections/pgesearchresults.asp?County=28
Local Yocal
Thu, Mar 14, 2013 : 12:54 a.m.
Dominicks, Truly an Ann Arbor Institution and Landmark.
Mike Caruso
Thu, Mar 14, 2013 : 7:10 p.m.
H.C. The University has been trying hard to for a couple years now. http://www.mlive.com/news/ann-arbor/index.ssf/2009/01/university_of_michigan_wants_c.html
Homeland Conspiracy
Thu, Mar 14, 2013 : 12:20 p.m.
Please don't say that the UofM will buy it
jns131
Wed, Mar 13, 2013 : 11:59 p.m.
I can' log in but yet able to post. How weird. I love their Sangria and their food. But with parking downtown this is something I don't do but maybe once a year or whenever I am downtown.
GoNavy
Thu, Mar 14, 2013 : 2:07 p.m.
"Parking downtown"? There's meters on every street, and school is only in session for another 6 weeks - there's parking everywhere. Or are you saying (as so many other do) that you just don't want to pay? I swear some of you people just don't know how to parallel park. I lived in Manhattan for some time and there's street parking there too - but you had better know how to parallel park. There are spaces everywhere downtown - but I've seen more than one occasion of a suburban driver lumbering in and going spot to spot, looking for a two-car opening they can pull into going forward (the classic sign of somebody who can't parallel park), or simply passing on perfectly serviceable spots. Learn to park in a non-diagonal or parking lot space. It will serve you well going forward.
Ivan O'Sullivan
Wed, Mar 13, 2013 : 11:49 p.m.
Ah, the memories... Bad hangovers from that cheap wine concoction, Diarrhea from undercooked pizza made by unwashed hands, & getting yelled at for being a paying customer. Wish I knew that you could make a better sangria out of a bottle of two-buck chuck and a liter of Orange Fanta... Try it some time & if you really need someone to yell at you, call me at 10PM and I'll happily oblige.
Duane Collicott
Thu, Mar 14, 2013 : 2:10 p.m.
"Getting yelled at for being a paying customer" You must have tried to pay with a $20 bill.
Mohawk
Thu, Mar 14, 2013 : 12:53 p.m.
Try Applebee's -- that sounds like your thing
zanzerbar
Thu, Mar 14, 2013 : 1:06 a.m.
O'Sullivan, O'Sullivan...please don't go on the wild on St Paddy's day.
jusayin
Wed, Mar 13, 2013 : 10:28 p.m.
I've loved Dominick's since my first visit in 1969. Dom and his crew were awesome and Rich (his son) and his crew honor the tradition of great, fun, healthful and fresh food, authentic Italian feel, and exceptional management and service.
SmokeStack Lightning
Wed, Mar 13, 2013 : 10:10 p.m.
While working on the underground Law Library (Back in the late 70's), I and the whole crew of Pile Drivers would frequent Dominick's, constantly. Richard's father Nick was still the owner at that time. We had a really good time hangin there and even had a couple of parties thrown for us by the crew of Dominicks for helping fix the place up a little.
jusayin
Wed, Mar 13, 2013 : 10:42 p.m.
I wasn't aware people referred to Dominick as Nick. I was too young in those days to refer to him as anything other than Mr. DeVarti. Nice story you provided. It tells of the friendly atmosphere and how easy it is to establish a relationship with the place.
Thinkin' it Over
Wed, Mar 13, 2013 : 9:47 p.m.
Sure hope the quality of the food has been improved! Love the atmosphere and the mason jars, but the food...not so much.
Thinkin' it Over
Thu, Mar 14, 2013 : 7:31 p.m.
It's a good idea to eat before you go, that way you can enjoy the atmosphere and the beer.
GoNavy
Thu, Mar 14, 2013 : 2:03 p.m.
You go there for the food?
Jessica Webster
Wed, Mar 13, 2013 : 7:04 p.m.
I've had my share of sangria, but I've also been known to indulge in the occasional "Constant Buzz." I'm looking forward to the first warm Saturday evening on Dominick's porch.