123 Baronne St. (Canal St.) Send to Phone
504-648-6020 | Make Restaurant Reservations | Menu
Watch our exclusive interview with chef John Besh about his book My New Orleans: The CookBook on GAYOT.com's YouTube Channel and see photos of our lunch at his restaurant August.
Domenica Restaurant Review: Notwithstanding that The Roosevelt New Orleans is all old-world glamour, Domenica comes across as contemporary, sleek and minimalist. The menu’s all-Italian offerings are centered on the thin-crusted pizza baked in a state-of-the-art, wood-burning oven with a rotating stone deck. The most promising is the Calabrese, featuring spicy salami, mozzarella, capers and olives. The assortment of antipasti is best exemplified by the octopus carpaccio and meatballs with soft polenta. Pastas can be as straightforward as spaghetti with olive oil and garlic, or as complex as stracci with oxtail ragù and fried chicken livers. These native foods of rural Italy, given chef John Besh’s unique treatment of using as many local products as possible, seem straight from the boot, even when they include fish caught in the Gulf of Mexico. Desserts may include spiced apple and pine nut cake. Insider’s tip: Get to Domenica between 3 p.m. and 5 p.m. any day of the week to enjoy all pizzas, wines by the glass and well cocktails for half price.