The long-awaited Domenica has finally opened its doors. Chef John Besh’s latest restaurant — this one in the historic Roosevelt Hotel — serves up Italian countryside fare. The 150-seat restaurant features long, central communal tables, a variety of estate-raised traditional cured pork products and a 9,800-pound wood-burning pizza often with a rotating stone deck — the only one of its kind in this country. Executive Chef/Partner Alon Shaya discovered it in Italy and decided he had to have it for his authentic blistery-crusted pizzas. Domenica, which means, “Sunday” in Italian, is open seven days a week with continuous service from 11 a.m. until 11 p.m.
Chef John Besh opens Domenica
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