![]() It lets users follow their pie’s progress, and even provides the name of the employee making it. Teresa Fardella on her Domino's Pizza habitįellow fan Mary Ogushwitz, 30 and a New Yorker by way of Long Island, prefers another one of the chain’s digital features, the pizza Tracker. It allows me to indulge a gross part of myself. “It allows me to indulge a gross part of myself,” says Fardella, an NYC native. But when she’s on her own, she enjoys Domino’s in private. She and her boyfriend, who hates Domino’s, regularly visit well-regarded pizza spots such as Grimaldi’s and Lombardi’s. The chain’s new Zero Click app makes ordering so simple that Fardella says she frequently deletes it from her phone to keep her urges under control. For a comparable order at your local slice joint, you’d have to shell out four times as much dough. ![]() That’s enough for at least four meals for one person. “There’s something about the synthetic-cheesy-cardboardy taste.”ĭomino’s frequently offers deals, such as two medium pizzas with two toppings for $11.98. “Nobody seems to agree with me, but it’s really satisfying,” says Fardella, who lives in Greenpoint and works in social media. But he adds, “when people find out you eat Domino’s, they think it’s gross.”īrooklynite Teresa Fardella, 25, has also been ostracized by her peers for her Domino’s devotion. “Man, it’s so good,” says Shalev, who grew up in Manhattan. In a city with highly sophisticated dining options and great mom-and-pop pizzerias, certain pie lovers are still hungry for Domino’s - even if they’re shamed for it. Oren Shalev loves Domino’s, even though his friends shame him for it. Stephen Anderson, a restaurant analyst at Maxim Group, says sales for Domino’s in the five boroughs hit $59 million in 2015 and forecasts increased revenue this year. Within the five boroughs alone, there are 74 locations, up from 70 in 2013. The company’s stock hit an all-time high of $151.20 in late August, and annual US sales were a whopping $4.8 billion in 2015, the result of a three-year upward trajectory, according to its latest annual report. “It’s really garlicky and dripping with butter.” ![]() “It’s like some sort of baroque version of pizza where everything is overdone and extravagant,” Shalev, a copy writer and graduate student who lives in Bushwick, Brooklyn, says. ![]() But once or twice a month, he’ll order a hand-tossed pizza with mushrooms and black olives from Domino’s, whose pies he finds as delicious as offerings from the city’s finest restaurants. Like any cool New Yorker, Oren Shalev, 28, enjoys grabbing dim sum at foodie-favorite Nom Wah Tea Parlor and meals at upscale Park Avenue Summer during Restaurant Week. It’s my pie-rogative: Brooklynite Teresa Fardella says there’s something about Domino’s “synthetic-cheesy-cardboardy taste” that keeps her coming back for more. ![]()
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