General Manager Tony Hasbini said at Dino’s Steak and Claw House, the focus is on providing simple, well-prepared foods; a knowledgeable staff; and a one-of-a-kind experience for the guests who come in for dinner.
The upscale restaurant offers its own takes on surf and turf dishes, steaks, seafood and poultry, all made using fresh ingredients. It also provides a wine list, the option of more than 20 cocktails and several different brands of scotch.
Head Chef Brian Caal said he uses fresh ingredients to put his own twist on classic steakhouse staples as well as on seafood and chicken dishes.
The jumbo sea scallops ($13.95), one of the appetizers, features three seared scallops plated on a field of greens. Dino’s not only offers seafood and chicken dishes but red meat as well. The Cote De Boeuf ($38.95), an 18 oz. bone-in ribeye steak that is served with asparagus and a drizzle of a red wine reduction. It is made using certified Angus beef that is grilled to ensure it has well-formed grill marks. Guests looking for lighter fare can order the sesame-crusted ahi tuna ($29.95), which is placed on a bed of pad thai noodles and vegetables and served with asparagus spears. The plate also features a swirl of red wine reduction.












