There are several outstanding pizzerias in town these days, but not many can compare to Pizza Domenica, which chefs John Besh and Alon Shaya opened in April of this year as an offshoot of their Italian restaurant in the Roosevelt Hotel. Pizza is a sideline at Domenica, but it’s the star at their Magazine Street location.

This is a truly Italian-style pizza, cooked in a wood-burning oven with a thin, flavorful crust and scant toppings compared to chain-restaurant pies. What the chains offer in volume, though, Pizza Domenica more than makes up for in quality. You could eat the meats – prosciutto, salami, mortadella and smoked pork, to name a few – on their own, and that’s true of the cheeses as well.

There are a dozen or so options available, along with a focused selection of antipasti, appetizers and salads. Chef de cuisine Michael Wilson runs the show on a day-to-day basis, and general manager Stephen Jeffcoat is responsible for the spectacular bar program, including a varied selection of craft beers on tap and in bottles.


Pizza Domenica, 4933 Magazine St., 301-4978,