At this candlelit, brick-walled 26-seater, stylish types dig into chef Eva Martinez’s hearty Dominican home cooking. Conch, cassava and plantains are spotlighted in soups, stews and lopsided fritters. A mixed-appetizer platter presents various pastelitos (meat turnovers) and croquettes, among them an especially delicious one made with codfish. Regulars crave Martinez’s shrimp with coconut-tomato sauce, served in a casserole dish. Her marvelous panfried snapper, “Boca Chica” (named for the beach town where fresh-caught fish are traditionally flash-fried), is indeed a Dominican thing.
It’s a Dominican Thing (CLOSED)
|Venue name:||It’s a Dominican Thing (CLOSED)||Contact:|
144 W 19th St
|Cross street:||between Sixth and Seventh Aves|
|Opening hours:||Tue–Thu 5:30–10:30pm; Fri, Sat 5:30pm–midnight|
|Transport:||Subway: 1 to 18th St|
|Price:||Average main course: $16. AmEx, MC, V|