Traveling east through Europe (via NOLA's legendary culinary scene), we arrive at our final stop in Italy's sun-drenched hills and coasts. While there is a plethora of Italian eateries to choose from in New Orleans thanks to a large Italian and Sicilian immigrant base, Domenica was the restaurant perfect for a pre-Warehouse District festivity meal.
The dark chocolate-brown walls and matching ceiling-height sheer curtains make the chic crystal chandeliers and their warm light feel luxurious. The plush brown seating melts into the landscape so you and your party stand out against it. Domenica is a place where both locals and tourists come for a wonderful meal and friendly service whether it's to celebrate special occasions (illustrated by the bachelorette party there at the time) or for no reason at all.
A tipple of bubbly to start off with always hits the spot. It certainly helps me to get the ball rolling when perusing the menu, carefully selecting the items that will be the most satisfying to me at the moment. Our lovely server suggested a Sangria Rosata which is not your average sangria. The cocktail was a spritz that was wonderfully refreshing for this hot day, a mix of Mississippi-made Cathead Honeysuckle Vodka, a dash of rose wine, and watermelon juice with cool bits of watermelon as a garnish. This is not something I would think up, but it is a drink that I'll come back to.
These effervescent drinks called for something light and playful. Starting off with a five-cheese plate seemed just right. The cheese options were separated by type so that you could get exactly what you're seeking. I chose options from all three styles. Bocconcino di Langa, Taleggio, Parmigiano Reggiano, Pecorino Ma-Tru, and Bayley Hazen Blue were presented around garnishes of fig jam, garlic olives, and fantastic seasoned nuts. You could mix cheeses with garnishes, experimenting with flavor, to your heart's content. For the vessel, you could use the warm, fluffy torta frittas. As a millennial, I call a bit of bubbly and a mix-and-match cheese service an elegant, high-art version of a Lunchable which is an awesome concept.
Three beautiful, but not overwhelmingly-massive, meatballs on a warm bed of polenta came out next to showcase the homey Italian flavors Domenica can achieve. The spicy red sauce mingles with the creamy polenta which tames the bite of the sauce. The fine-ground meatballs taste like home.
While Domenica offers several appetizing Secondi entrees, an Italian meal calls for pasta. And the pasta here is made in-house. Two very different pastas came out to showcase Domenica's range. The Radiatori had soft, radiator pasta that held the light, creamy sauce in its folds perfectly. chanterelle and chestnut mushrooms for savory flavor that is vegetarian-friendly. Bits of corn added color as well as pops of earthy sweetness. A contrast, the Cavatelli had a deep, rich sauce thanks to wild mushrooms. The dense pasta had a great chew that could be paired with the slow-cooked rabbit bites for a savory event.
I needed even more Italian fare and opted for a hot Calabrese Pizza that is the definition of how a pizza should taste. Rich red sauce, spicy slices of pepperoni and salami, saltiness from olives and capers balanced with oozing mozzarella cooked in a wood-fire oven: you need nothing else. I will admit that I took quite a bit of this pizza home, and it was just as throw-the-fork-down good every time I ate it. With this dish, I sipped a Negron alla Fragola. Also not the average negroni, this cocktail has a surprising strawberry-infused gin, and the ice cube has a cheeky slice of strawberry in it. This drink is just as perfect and balanced as the pizza because the sweetness moves effortlessly through the intensity of the gin and vermouth.
Last, but not least, a trio of desserts found its way to the table to illustrate the sweeter side of Domenica. The Creme Brulee was made special with local sugar cane syrup as the sweetener. The almond biscotti were unlike any biscotti I've had before in that they were more earthy rather than sweet which I enjoyed. The decadent Tiramisa had a noticeable espresso flavor that cut through the layers of chocolate and mascarpone. And finally, the rich Almond Olive Oil Cake may have been my favorite. The crumbly cake topped with sliced almonds was to be swiped in the thick strawberry sauce for a juicy bite, but don't forget the whipped mascarpone and just a thread of the candied lemon peel for extra oomph.
While Domenica is so revered in New Orleans that it spun-off two casual versions to serve as neighborhood eateries in Uptown and Lakeview, the original eatery has so much to offer for elevated, yet indulgent dining.
