Salumi @ Domenica
Domenica opened during a mania among chefs for making their own cured deli-style meats. Chef John Besh and Chef Alon Shaya took this to the limit. They even raise some of the pigs that wind up in their house-made prosciutto, sopressata, capicola, and many other cured and smoked meats. A fantastic plate to begin a meal.
Domenica. CBD: 123 Baronne (Roosevelt Hotel). 504-648-6020.
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