One of the greatest perks of dining in post-Katrina New Orleans is the pizza renaissance that began with the city’s repopulation and hasn’t slowed. The newest entry is Pizza Domenica, an edited version of Domenica downtown, where chef Alon Shaya vaulted to local fame with the highly ambitious regional Italian cooking he puts out in a casual place—the sort where it’s equally acceptable to order pizza and slow-roasted goat. Here you’ll find plain cheese pies and Mexican Coke on the same table as whole heads of roasted cauliflower with whipped goat feta for dipping. General manager Stephen Jeffcoat’s Italian-only wine list offers a couple dozen selections, all available by the glass and the bottle, heavy on cooler-climate choices such as Stefano Massone Masera Gavi and Wilhelm Walch Prendo Pinot Noir from the Veneto. For the curiously delicious roasted carrot, Brussels sprout, goat cheese and hazelnut pizza he puts away the wine list and suggests instead the bar’s Carry Me Away cocktail, made with Cathead honeysuckle vodka, Koval caraway liqueur, lemon and a rosemary sprig.
4933 Magazine St., New Orleans, Louisiana
This story appears in the print issue of December 2014.
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