Domino's Pizza in Ventura

“These guys are awesome. I always order with light sauce and they’ve never gotten it wrong once. You come in often enough, they’ll remember you and get your order ready before you can say anything. Great service. Not to mention, Brendon came in clutch while I was having car troubles, came and jump started my car for me. These guys are diamonds.“

“I was there on the 3rd and the whole team is great, but the older Latino man who took care of me is incredible. I appreciate that the attention to detail and the hospitality. Everyone showed me while they were getting a delivery from a big truck. I took advantage of the coupon and my pizza was great and the hospitality was even better.i wish I got their names. Everyone was great, including the Latino older man.“

“Jocelyn made our food with love for sure, my bread twist were absolutely delightful. The pizza was cooked to perfection.

In many ways, the work of critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism which is fun to write and to read, but the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risk something, and that is in discovery and defense of the “New”. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new. An extraordinary meal from a singularly unexpected source. To say that both the meal and it’s maker have challenged my preconceptions about fine cooking is a gross understatement.
They have rocked me to my core. In the past, I’ve made no secret of my distain for Domino’s Pizza. Anyone can cook, but I realize , only now do I truly understand what they meant. Not everyone can become a great artist, but a great artist “can come from anywhere”. It is difficult to imagine more humble origins than those of the genius now cooking at Domino’s, who is, in this critics opinion, nothing less than the finest chef in Ventura.
I will be returning to Domino’s soon, hungry for more.
P.s. bread twist were bussin“