A goat of many colours at Domenica: New Orleans
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Not necessarily typical New Orleans fare, but Braciole di capretto - slow roasted goat with chanterellesone is of the tastiest things I've ever had the pleasure of putting in my mouth, and you’ll find it at Italian twist restaurant Domenica. This beautiful dish comes in dices of the leanest, pinkest meat you’ve ever seen. You could be forgiven for thinking it’s pork, but goat is far tastier and the sauce is bleating delicious.
The name Domenica means “Sunday” in Italian, (that'll save you a Google) and inspirational chef John Besh's new digs in the gorgeously renovated Roosevelt Hotel will transport you and your lover... or mother, whoever you choose to dine with, to a leafy backstreet on a breezy Italian afternoon. Taste his passion in the cooking, and have a chat to the fabulous waitresses who'll speak his name with a smile; they believe in him, and they're lucky enough to sample every new dish as it's created.
Besh uses age old techniques and pure ingredients to get those flavours just right and Executive Chef Alon Shaya comes with a truck load of authenticity, having honed his skills alongside culinary artisans in northern Italy. The home made pastas and risottos are to die for... get your lips round Fazzoletti with housemade guanciale, and yes, it's from their very own raised Berkshire Pigs.
It might not be entirely "New Orleans" but if you're in the city for a few days and tiring of the heavy local fare, Domenica serves up a tasty and damn beautiful-looking Italian difference.
Baronne St 123, New Orleans, USA
Contact tel: +1 504 648 6020, e-mail:
Cost £10 - £25 per person
Useful links
Domenica Restaurant, New Orleans
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