: What began as just one menu item at Domenica Restaurant in The Roosevelt New Orleans hotel ultimately outgrew the place. The wood-fired pizzas are so popular that chef/restaurateur John Besh finally opened Pizza Domenica, featuring the same pizzas. Pizza Domenica is located uptown and is predictably packed every day for lunch and dinner. These are not your everyday pies; look for pizzas with Gorgonzola, apples, honey and pecans, or the Calabrese selection with spicy salami, olives and capers. There are also versions with roasted carrots, smoked pork or pesto chicken, among others. Start your meal with an appetizer of "garlic knots" with provolone and/or baked crab and pasta shells. You owe it to yourself to try the shaved Brussels sprout salad. Stay for dessert --- the three-layer pistachio and caramel pie is singular. While you can find a decent wine at Pizza Domenica, the real attraction is the respectable collection of craft beers. If there is one drawback, it may be the atmosphere. With tables packed closely together and hard surfaces everywhere, the noise level is unacceptable.

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