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Domenica Review
Posted on 9/7/09 at 4:33 pm
Posted on 9/7/09 at 4:33 pm
Went to Domenica last night for the first time. Impressions of the restaurant initially were you don't feel like you are in New Orleans. Has a New York, LA, feel to the place and the menu won't change that view because there isn't anything on here you will see in many NOLA restaurants.
Started with a simple Marinara Pizza, they had about 6 to choose from, all priced around $12. It was outstanding, the dough, thin, crispy and a bit burned on the bottom as it should be. Had to keep myself from eating too much pizza to not fill up.
Next had a goat cheese mixture, house made salami, and speck. All were great, the salami being the best. We also ordered a side of torta fritta which is like a beignet with no sugar fried in pork fat. Tough not to be tasty. They also served spiced pistachios, an onion marmalede and other spreads with the platter.
At this point, the Chef came around to every table and introduced himself. Seemed great, spent over a year in Italy to prepare and before that had been a Besh Steak.
Next up was a chilled heirloom tomato soup with a crab salad, good summer dish, a pasta dish with a rabbit ragu and the winner of the night the Octopus Carpachiao, thinly sliced and served in a lemon citrus vinegarette. Never would have thought it would work and it did
At this point too full for anymore, but did have a housemade herb lemonchiello, wow, great way to end meal.
Overall, can't wait to go back, prices are fair, large and small plates offered and Chef seems really invested. First class dining
Started with a simple Marinara Pizza, they had about 6 to choose from, all priced around $12. It was outstanding, the dough, thin, crispy and a bit burned on the bottom as it should be. Had to keep myself from eating too much pizza to not fill up.
Next had a goat cheese mixture, house made salami, and speck. All were great, the salami being the best. We also ordered a side of torta fritta which is like a beignet with no sugar fried in pork fat. Tough not to be tasty. They also served spiced pistachios, an onion marmalede and other spreads with the platter.
At this point, the Chef came around to every table and introduced himself. Seemed great, spent over a year in Italy to prepare and before that had been a Besh Steak.
Next up was a chilled heirloom tomato soup with a crab salad, good summer dish, a pasta dish with a rabbit ragu and the winner of the night the Octopus Carpachiao, thinly sliced and served in a lemon citrus vinegarette. Never would have thought it would work and it did
At this point too full for anymore, but did have a housemade herb lemonchiello, wow, great way to end meal.
Overall, can't wait to go back, prices are fair, large and small plates offered and Chef seems really invested. First class dining
Posted on 9/7/09 at 4:36 pm to cajunwhodat
quote:
Domenica Review
Thanks, great review. I can't wait to try it.
Posted on 9/7/09 at 8:30 pm to cajunwhodat
Went Friday....the service was great, the place really does have the feel of an NYC restaurant...
Good wine list focusing on each individual region in Italy.
Squash Blossom fried and stuffed with goat cheese were excellent...light and exactly like I had them Italy.
Octopus Carpaccio....very good, but I am not sure I would rush to order it again...not my style of dish perhaps...it was very well executed though.
Gnocchi-Brown butter and toasted almonds, very good, but could have used some more brown butter...I appreciated the fact that it wasn't drenched in sauce, but it hardly had any...I can chalk that up to just opening up I think.
Rum cake with apricot coating- very, very good.
The pizza looked awesome as did the charcutrie and cheese platters.
The chef was very nice...he came out and chatted for about 5-10 minutes.
Good wine list focusing on each individual region in Italy.
Squash Blossom fried and stuffed with goat cheese were excellent...light and exactly like I had them Italy.
Octopus Carpaccio....very good, but I am not sure I would rush to order it again...not my style of dish perhaps...it was very well executed though.
Gnocchi-Brown butter and toasted almonds, very good, but could have used some more brown butter...I appreciated the fact that it wasn't drenched in sauce, but it hardly had any...I can chalk that up to just opening up I think.
Rum cake with apricot coating- very, very good.
The pizza looked awesome as did the charcutrie and cheese platters.
The chef was very nice...he came out and chatted for about 5-10 minutes.
Posted on 9/8/09 at 11:03 am to cajunwhodat
God, I should have went there for lunch Sunday instead of Stanley...probably would have cost the same!
It is very encouraging to see that it's not another restaurant with the uhh...creole contemporary stuff.
Posted on 9/8/09 at 11:20 am to BrockLanders
I think once that kinks are worked out that this place will truly be a gem...
I am really interested (maybe more so) to see what Garcia produces in the WH District.
I am really interested (maybe more so) to see what Garcia produces in the WH District.
Posted on 9/8/09 at 11:30 am to Tiger Attorney
Did the staff at least smile? They don't seem to be capable of this at Stanley...
Think I still have your e-mail somewhere...can I send you a message to get the Domenica menu?
Posted on 9/8/09 at 11:34 am to BrockLanders
of course
<<<< at yahoo
very cute waitress who smiled a lot...I was alone...so she either wanted a big tip or....a big tip.
ETA: I actually meant that in a non-sexual way.
<<<< at yahoo
very cute waitress who smiled a lot...I was alone...so she either wanted a big tip or....a big tip.
ETA: I actually meant that in a non-sexual way.
This post was edited on 9/8/09 at 11:35 am
Posted on 9/8/09 at 11:45 am to Tiger Attorney
Thanx...
I'm glad somebody got a cute waitress...
I got one who served me a purple Italian soda that tasted like grape - and she still insisted it was blueberry.
Posted on 9/8/09 at 11:49 am to BrockLanders
Did you proceed to PIIHB?
Posted on 9/8/09 at 11:51 am to Tiger Attorney
quote:
Squash Blossom fried and stuffed with goat cheese were excellent...light and exactly like I had them Italy.
never had it with goat cheese, only ricotta. Goat cheese actually sounds better.
Posted on 9/8/09 at 11:54 am to Tiger Attorney
quote:
Did you proceed to PIIHB?
If it would have been Boswell's wife, maybe I would have asked. But in the words of Obi-Wan Kenobi, this one wasn't worth the effort.
Posted on 9/8/09 at 11:59 am to BrockLanders
Boswell's wife is a hotty...we chatted at Zoo to Do for quite a while....dirty thoughts were indeed running through my drunken head.
Posted on 9/8/09 at 12:01 pm to el tigre
The flavor of the goat cheese worked really well and did not overpower the dish at all...it defintiely added to the dish. The dish was very lightly fried, no grease...just like the ones I had in Italy.
Posted on 9/8/09 at 12:02 pm to Tiger Attorney
something about her reminds me of rachel ray. she doesn't have rachel ray stupid face.
Posted on 9/8/09 at 12:03 pm to Tiger Attorney
quote:
Boswell's wife is a hotty...we chatted at Zoo to Do for quite a while....dirty thoughts were indeed running through my drunken head.
Not to mention she's from Jersey...street cred!
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