Domenica takes its name from the Italian word for Sunday, the day set aside for slow, abundant meals, and the kitchen builds its menu around that idea from inside the Roosevelt Hotel in the Central Business District. A wood oven anchors the operation, turning out Neapolitan-style pizzas alongside roasted vegetables and meats, while pasta is made by hand daily.
The menu draws on classic Italian technique adapted for New Orleans ingredients and tastes. Regulars point to the tagliolini, lasagna, and white pizza, along with the roasted cauliflower, as dishes worth returning for. A custom-brewed beer list, seasonal cocktails, and an Italian-focused wine list round out the table.
The restaurant's chefs have earned four James Beard Foundation Best Chef recognitions, finalist nods in 2012, 2013, and 2014, followed by a win in 2015. Domenica has built a reputation as a special-occasion destination in the CBD, drawing crowds for its handmade pasta and pizza as much as for the Roosevelt Hotel setting itself.
The menu draws on classic Italian technique adapted for New Orleans ingredients and tastes. Regulars point to the tagliolini, lasagna, and white pizza, along with the roasted cauliflower, as dishes worth returning for. A custom-brewed beer list, seasonal cocktails, and an Italian-focused wine list round out the table.
The restaurant's chefs have earned four James Beard Foundation Best Chef recognitions, finalist nods in 2012, 2013, and 2014, followed by a win in 2015. Domenica has built a reputation as a special-occasion destination in the CBD, drawing crowds for its handmade pasta and pizza as much as for the Roosevelt Hotel setting itself.