Domenica
Domenica is Italian, but not in a way with which you may be familiar--unless you travel around Italy often. Chef Alon Shaya broke away from that theme for half of his Reveillon menu. Like the other John Besh restaurants with Revellon menus (which is most of them), there's a ribeye on the menu. A bonus of dining at Domenica during the season is that it's just off the lobby of the Roosevelt Hotel. And few places are better decorated for Christmas.
Four courses, $65.
Blue crab arancini with basil pestoWood-roasted octopus
Potato, jalapeno & garlic aioli
Bucatini al mare
Clams, mussels & shrimp
Panettone French Toast
Candy cane stracciatella gelato
CBD: 123 Baronne (Roosevelt Hotel). 504-648-6020.
FULL REVIEW
All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the snowflake symbol ✽ are my recommendations.
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