Welcome to Pizza Domenica
Welcome to PIZZA domenica! Chef Alon Shaya invites you to his casual spin-off of the Domenica you know and love!
Local ingredients, traditional Italian appetizers and, of course, wood-fired pizzas are paired with a stylish, vibrant atmosphere. Stay twenty minutes or two hours, knowing you will experience our trademark genuine hospitality.
Alon Shaya is executive chef and partner of Domenica and its more casual sister restaurant, Pizza Domenica. His passion for cooking was influenced by his mother and grandmother at a very young age.
He attended the Culinary Institute of America and has cooked in Italy, Israel and Vegas. He is a three-time James Beard Foundation finalist and his creative dishes have been featured in prestigious epicurean publications.
Chef Michael Wilson graduated with honors from Montana State University with a degree in Biology. After working as a marine biologist for a few years he quickly realized that his passion was how to cook what he was surrounded by. His culinary journey led him to New Orleans and ultimately to Alon Shaya's kitchen at Domenica. He is now the Chef de Cuisine at PIZZA Domenica and has inherited the nickname “dough boy” because of the delicious pizzas he creates
Stephen Jeffcoat has been working in the restaurant industry since he was 18. While attending Louisiana State University, he picked up bartending. He has been with the Besh Restaurant Group for six years, opening Domenica, Luke San Antonio, and PIZZA domenica. Stephen’s incredible knowledge of bartending is fueled by a love of beer and bourbon. His beer program at Domenica was featured in Find.Eat.Drink and on Eater NOLA. PIZZA domenica’s long list of craft beers was lovingly curated and is constantly changing - if you’re sitting at the bar, don’t be afraid to ask him questions!
•how we roll•
With a custom made oven shipped from Italy and Chef Alon Shaya’s creative culinary style, PIZZA domenica offers specialty, gourmet pizzas with a unique mix of toppings. Combining toppings like yard egg, tomatoes, fontina, caramelized onions and bacon to create the Wild Mushroom pizza, set PIZZA domenica apart. Complementing the exotic toppings is the unique, specially crafted dough. It has a soft, delicate base that melts in your mouth and is surrounded by a sturdy crust.
IT'S HOW WE ROLL.
We always try our best to serve the most delicious produce we find at the market. Chef Shaya has spent years building relationships with farmers, fishermen and producers in our community. Chef Wilson shops at the Tuesday market each week to find produce for the restaurant and always picks up something extra for his market pizzas that change every week.
HAPPY HOUR Every Day 2-5pm
- Monday: Half price pitchers of beer
- Tuesday: $15 specialty cocktail pitcher
- Wednesday: Half price bottles of wine
- Thursday: Half price wine by the glass
- Friday: Half price pints bottles of beer
- Saturday: $3 house brand drinks
- Sunday: Half price draft beer
4933 Magazine Street
We are located uptown, between Napoleon
and Jefferson Avenues
Open 11am to 11pm Sunday-Friday
Open 11am to 10pm Saturday
CHEF JOHN BESH RESTAURANT GROUP