The Weekly Entrée 10-4
Domani Star
Rating: 
It was here he met his wife Jessica, a Johnson and Wales graduate, and Urbano Larios in 1990.
In the late 90’s, they all moved from Connecticut to Doylestown to be near family. The restaurant was opened with a dream of being a cozy neighborhood place where families could bring a bottle of wine and have an enjoyable, freshly-made dinner.
Each table has a container of crayons and linen table clothes are topped with white butcher paper so the young (and young-at-heart) can draw while waiting for dinner.
The affinity for there to be a family atmosphere comes from the close family working there. Domani Star, meaning tomorrow’s star, was the name of Orevac’s in-laws catering company.
They are active participants in the restaurant. While Jess manages the dining area, Chris and Larios can be seen shoulder-to-shoulder in the open kitchen — after 20 years of working together and making the move to Doylestown, Larios is considered family.
In remembrance of Chris’ father, Jim, two pictures of Frank Sinatra, one autographed to Jim, hang in the restaurant.
As we spoke with Chris and Larios at the open kitchen, Larios plated an order of the beef and veal meatball appetizers.
Seeing them was enough for me to order them. I don’t think I could describe them better than the patriarch at the table next to us; “If you want meatballs, they have those meatballs as appetizers that are just outstanding.”
Five, oversized meatballs with a crunchy edge are served with lemon wedges, fresh herbs and Parmigiano cheese. They were indeed outstanding.
My spouse and I also shared an equally delicious mixed green salad adorned with blueberries, sliced strawberries, toasted sesame seeds, fresh mint, aged asiago cheese and homemade honey-thyme vinaigrette.
With a high endorsement on the bolognese sauce, my spouse ordered the lasagna bolognese.
The homemade lasagna was layered with the delicious sauce, ricotta, mozzarella and Parmigiano cheeses, basil and plum tomato sauce. It was served with steamed whole kernel corn, broccoli crowns and radicchio.
I went with the highly-recommended Scaloppini di Vitello alla Milanese — sautéed, breaded scaloppini of veal topped with mixed greens, fresh mozzarella, grape tomatoes, extra virgin olive oil and lemon. It was finished with a balsamic glaze.
The contrast of the great tasting, warm veal with the cold vegetables highlighted by the glaze was another outstanding dish.
The chocolate pudding is so popular, there is a list of 30 people who must be called each time it is on the menu. I dubbed this the Pudding Club.
There are also people who, when seated, ask to have some put aside so they are sure to get an order. Fortunately for us, it was on the menu the evening we dined there.
While my spouse enjoyed its rich flavor with the whipped cream on top, I selected the warm homemade chocolate cake topped with toasted hazelnuts, fresh fruit, caramel sauce and premium vanilla ice cream on the side.
The lovely ambience and quality food rate an AHHHHH (5) out of 5 AHs E-mail Jim Clark at weeklyentree@verizon.net.
Location: 57 W. State St., Doylestown Cuisine: Italian Ambience: Upscale casual Hours: Lunch: Monday to Friday 11:30 a.m. to 2 p.m.; Dinner: Tuesday to Thursday 5 to 9 p.m.; Saturday 5 to 10 p.m.; Sunday 4 to 9 p.m.; Closed Sunday Prices: Soups, salads: $5.50 to $13.50; Entrées: $18 to $31; Desserts: $6 to $8 Phone Number: 215-230-9100 Web site: www.domanistar.com Alcoholic Beverages: B.Y.O.B.
