domenica …domani
renovations are still underway— unexpected advantages for besh’s new restaurant
“que sera, sera! whatever will be, will be…” indeed -- especially where cherished, historic buildings are concerned.
the bumps and hurdles known all too well to anyone ever involved in the renovation of a 75 year plus old building have extended the anticipated opening with a silver lining for the trattoria-style italian restaurant. chef john besh has been planning the restaurant, domenica, for the storied space that anchors new orleans’ historic roosevelt hotel, well over a year.
domenica, the 140-seat restaurant serving rustic italian meals at central communal tables (as well as private tables) may actually be one of the most carefully planned ventures in the business. the latest of john besh’s efforts to revive, preserve, and promote his most cherished facets of new orleans’ culinary heritage will feature an extensive selection of salumi of estate-raised pork that he and appointed executive chef and partner alon shaya have been preparing and curing for over one year. shaya and key members of the domenica team have spent a lengthy time researching and immersing themselves in the italian culture, absorbing centuries-old techniques of italian cooking that have been handed down through the generations. which puts things like this minor delay in real perspective --
“we see it as a perfect opportunity to keep refining the menu and always digging deeper into the history of the great italian heritage that is a rich influence in the culture of new orleans,” says besh, “and we’re looking forward more than ever to opening later in summer.” clearly, john besh does not want to open the doors until everything is just right and that character trait is one of the many reasons why this culinary leader for louisiana has received numerous accolades such as last year’s restaurateur of the year by the louisiana restaurant association.
[photo via john besh’s official website]
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