Have you heard of Domenica? It’s a John Besh establishment and I have a lot of respect for this group of restaurants…Restaurant August, Luke Restaurant, among others. Well, now they’ve done it again! Pizza Domenica recently opened on Magazine St. I’ve been there twice in the past month and I have to be honest, Pizza Domenica has outdone Domenica…
Chop Salad. Little gem lettuce. Prosciutto Cotto. Garbanza beans. Tomatoes. Anchovies. Spring Onion. Parmigiano.
Shaved Brussel Sprouts. Golden raisins. Toasted almonds. Creole mustard.
Whole cauliflower. Whipped goat feta.
Wood Roasted Octopus. Potatoes, Jalapeno, Tomatoes.
Wild Mushroom Pizza.
Other notable pizzas: Tutto Carne and Margherita
Pizza Domenica is mainly counter service, but I’ve noticed that they also do table service depending on how busy they are. It’s family friendly, but is great for meetings and get togethers. The pizzas are delicious..warm, flaky, and buttery. Almost like the consistency of a buttery croissant. I love it! The reason why I love Pizza Domenica over it’s mother restaurant is the chewy, yet crunchy texture, and the main restaurant hasn’t been very consistent with the pizzas.
I also loved the Cauliflower and the whipped goat cheese…the complimented each other very well. Trust me…you’d be surprised how delicious this seemingly simple dish is!
So many pizza choices down Magazine St. and to be honest, they’re all unique to each restaurant and all very delicious!
Here are some other reviews on other Magazine St. pizza options:
