Something other than food can be found on some tables in a new restaurant in Peterborough – sets of dominoes.

The game is a deep part of Caribbean culture, and the new Domingo’s Puerto Rican restaurant on Grove Street in Peterborough is bringing the game and some eclectic fare to town. 

Domingo’s is the creation of Drew and Michael Gonzalez, who came here to New Hampshire from New York three years ago. 

“We grew up in the city and were childhood sweethearts,” said Drew on a recent afternoon after a midday crunch. She pulled away to tend to patrons walking in well after the lunch hour while Michael prepared dishes in the kitchen. 

“We have three boys and wanted a slower pace of life for them, and a sense of community,” she said regarding their move from the city.

As a new business presents no shortage of challenges, why a restaurant, and why Domingo’s?

“We’ve wanted to open a restaurant for years,” said Drew. “Mike’s grandfather was one of 13 children in Puerto Rico. He quit school at 13 to help support the family as a cook. He became a chef, and taught Mike how to cook. His name was Domingo.”

The family thread endures, as the couple's three boys are part of the business. All of them – Mikey, 16; Chris, 14; and Matt, 12 – are students in the ConVal schools, and work at the restaurant after school and on weekends.

For people not familiar with Puerto Rican food, Drew explained what makes it distinct.

“It’s not spicy, which is a common stereotype, but we have sauces that can make it so. Sweet and salty. Ripened and unripened plantains, for instance,” she said. 

On an island such as Puerto Rico, people have traditionally had to make the most of what they had, said Drew, so pork and chicken are staples, and also found on Domingo’s menu. 

Pinchos (meat kabobs,) papas rellenas (stuffed potato balls,) and carne guisada (beef stew) are a hint of the fare. The menu also includes stews and items for patrons with gluten issues. 

“Initially, getting the right ingredients for everything in New Hampshire was a challenge,” said Drew, but now things are flowing.

“There’s a full bar coming,” she said.

Some late lunch customers on a recent afternoon were eating at what will become the bar, and others were at tables flanked by walls sporting island artwork. One patron asked for a large order of tostones (twice-fried plantains) for takeout after he finished his lunch. 

“We allow people to order meals ahead, so in the morning you can call in something you’d like us to prepare for your dinner to pick up later in the day,” said Drew, adding that a website is coming which will let people order online. 

“You have to take a deep breath and give yourself some grace,” said Drew about the daily challenges of a new business, and she is already offering hints of optimism.

“We’ll be looking to hire more people,” she said.