Pizza Domenica has come out of the gate swinging. The restaurant from chefs John Besh and Alon Shaya has been wildly popular since it opened, but don't let that scare you off from checking it out. According the GM Stephen Jeffcoat who also explains their impressive beer list here every night there's been a small line, but it moves quickly, and there are always tables before 6pm.
The semi-self service operation is warm and inviting due to the reclaimed wood from a torn down Louisiana plantation that decorates the interior. The matte copper design of the beer taps glows softly and can be admired from the long white marble bar. The open kitchen in the back also is surrounded in white, and patrons can sit up close and personal at the kitchen bar to watch the pizza get made.
This weekend, chef Pizza Domenica will be adding brunch items from 11am-4pm on Saturday and Sunday, such as wood fired buttermilk biscuits with prosciutto country gravy. The restaurant is open from 11 a.m. to 11 p.m. every day.