Domenica Review

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