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A first look at what Pizza Domenica has to offer



  With the grand opening of Pizza Domenica (4933 Magazine St., 504-301-4978; on April 24, Domenica (123 Baronne St., 504-648-6020; happy hour devotees have another spot to enjoy chef Alon Shaya's pizza. The restaurant's rustic-yet-refined decor features reclaimed wood, chandeliers, chalkboard menus and tufted, mustard-colored benches.

  The creative pizza menu includes several favorites from Domenica (the wild mushroom and clams with garlic) and many new pies. The roasted carrot pizza is surprisingly hearty, with soft, tangy bits of goat cheese scattered among sweet, colorful beets and baby Brussels sprouts. The addition of hazelnuts adds a textural kick and makes the case for more nuts-on-pizza combinations.

  The bar offers more than 40 craft beers, wine and a small cocktail menu. The Carry Me Away (a breezy cocktail combining honeysuckle vodka and rosemary) is a good springtime drink, with pleasing floral notes. The dessert menu is small but mighty, with Domenica classics from pastry chef Lisa White, including the banana zuppa inglese and pistachio crostata. Pizza Domenica is open 11 a.m. to 11 p.m. daily.

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