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Monday, 21 June 2010 17:58 |
 New Orleans might not have as strong a pizza culture as New York, Chicago, or dare we even suggest it, Naples, but it's certainly not a mozz-and-tomato wasteland, either. When John Besh opened his Italian restaurant, Domenica, last year, chef Alon Shaya's perfectly charred pies immediately upped the ante on the city's pizza options. Baked in a wood-burning oven, the Naples-style pies are served with decadent toppings like lamb meatballs, spicy salami, and, our favorite, a combo of fontina cheese, bacon and a yard egg.
Until last week, you had to dine-in to enjoy Domenica's cheesy creations. No longer! The restaurant is now taking carryout pizza orders everyday from 11am to 10pm, by phone or through a Domino's-style online ordering system that shows you nifty pictures of each specialty pie. You can choose from among the 14 pies on offer or get creative and design your own.
This is still not New York--you'll have to pick up your order from the restaurant--but Domenica takeout is definitely another boon to the Crescent City's growing pizza scene.
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