Domellie's American Steakhouse

This place is amazing! Everything we ordered was outstanding. The steak was tender and cooked to perfection. The French onion soup had a deep, hearty broth and the homemade desserts were by far the best desserts I’ve ever had. This restaurant is our new favorite place to eat in town and it may be the only place we bring friends and family to in the future!

Our first time trying Domellie’s was their opening weekend and WOW were we blown away by the food! The prime rib appetizer was so delicious, and the fillet medallions course with pan fried potatoes was cooked to absolute perfection! Also to note was the staff - we were greeted by an incredibly kind young man at the Host table that set the tone. Our waitress was very personable, attentive and provided excellent service as well. Chef Matt even made it out of the kitchen to chat with us about our meal which we loved! We took cheesecake desserts to-go and those were also tasty! Cannot say enough GREAT things- Highly recommend!! We can’t wait to go back!!

Truly unforgettable celebrations and incredible energy tonight! My entree of choice was the divine Blackened Chicken Penne, paired with a refreshing Caesar salad and a decadent lemon meringue pie for dessert, absolutely divine! The exceptional staff and outstanding dining experience left me in awe. I wholeheartedly recommend that you indulge in this culinary delight! 😋 #domellies

Absolutely five stars across the board. The steaks were phenomenal, cooked to absolute perfection. The cocktails were inventive and delicious—a must-try! But what tied it all together was the exceptional staff and service. Every person we interacted with was friendly, polished, and efficient. If you want a truly high-end dining experience, look no further. This place is a gem!

EDIT : The atmosphere of the secondary seating area is definitely not there. We have unfortunately been seated back there more than not. The food was fabulous the first couple times, and definitely not up to par the last couple times we have been there. My Brussle sprouts were half oil and burnt bits.