Domenica, a casual Italian spot in New Orleans’ Roosevelt Hotel, is John Besh’s newest creation. The name means “Sunday” in Italian, and the concept is designed to evoke the warmth and charm of a traditional Sunday supper in a rural Italian village. The 150-seat restaurant is dominated by long central communal tables and a huge wood-burning pizza oven with a rotating stone deck, reportedly the first in the U.S. Executive Chef Alon Shaya immersed himself in the culture by living and ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.