When Executive Chef Alon Shaya lived in Italy, Sundays were his most treasured day of the week because he was free to explore and sample the incredible food of Italy, his restaurant was named Domenica. The chefs at Domenica Restaurant cook regional Italian cuisine while incorporating Louisiana ingredients, make fresh pastas by hand daily, and roast vegetables and meats in the same wood oven that crisps their Napolitano style pizzas. Since opening in 2009, the menu has received rave reviews, and in 2015, Alon won the prestigious James Beard Foundation’s Best Chef: South award. Alon’s passion for food has expanded into two other restaurants: Pizza Domenica, an Uptown, more casual spin-off of Domenica that opened in 2014, and Shaya, a modern Israeli restaurant that takes a warm and welcoming approach to the cuisine and culture of Alon’s Israeli upbringing, which opened in 2015.

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