The regional cooking of Italy drives the menu at Domenica (123 Baronne St., 504-648-6020; www.domenicarestaurant.com), but so do the cravings and upbringing of Alon Shaya, its Israeli-born chef. In 2010, he introduced Domenica's first Jewish holiday-themed menus, and these are now annual fixtures during Rosh Hashana, Passover and Hanukkah, which this year is Dec. 8-16.
Domenica is not a kosher restaurant (in fact, it's noted for its salumi), and the Hanukkah dinner isn't a kosher menu. Instead, it's Jewish holiday traditions interpreted through an Italian kitchen.
"It's combining my Israeli identity and my Roman experience," Shaya says.
The four-course menu includes potato latkes with salmon caviar salad and goat cheese; spinach and ricotta crespelle (or Italian-style crepes); short ribs Hamin, a traditional Jewish stew; and donuts with cheesecake and satsuma curd. Domenica's Hanukkah menu will be served between 3 p.m. and 11 p.m. Dec. 8-16 and costs $60.