Are you a takeout artist?

I’m too lazy and impatient to cook, so I order takeout all the time. Since I’ve been at it for decades, I feel I can say grabbing takeout on a regular basis requires skill and talent. It’s an art form. Are you a true takeout artist? Answer the four questions below, which relate to new foods in our neighborhood, and find out.

Domino’s Pizza (104 School St., Glen Cove)

Is there a truckload of pizza in your life? If so, you might agree, the crust is the boring part. Thankfully, those days are over. Domino’s now offers Parmesan Stuffed Crust. The dough is filled with a layer of mozzarella cheese. I ordered this delicious version and was so excited when I sank my teeth into the crust. Oozy cheese was in every bite.

Okaru (1401 Old Northern Blvd., Roslyn)

To avoid “takeout boredom,” do you appreciate restaurants where food is designed and plated in imaginative ways? If the answer is yes, you’ll have fun in this new, upscale Japanese restaurant. When I ordered avocado crispy rice, I was expecting a bowl of rice surrounded by avocado slices. Instead, I was served an elegant plate filled with sushi-shaped pieces. The top layers were decorated with a silky avocado spread. The bottom layers were made of crunchy fried rice with a toasty-nutty texture. For dessert, my pumpkin kabocha cheesecake looked like a delicate flower. Its candied pumpkin seeds were encased in a paper-thin sheet of clear sugar that resembled a tiny scarf.

A wonderland of sushi is featured on the menu as well, along with entrees ranging from Miso

Red Lamb Chops to Grilled Branzino. It’s a happy place.

Coffee & Scoop (271 Bayville Ave., Bayville)

Do you like to watch the way your takeout order is being prepared? I do, so I love to bop into this gelato, pastry and coffee shop. Shop owner, Andy Lin, told me, “Every gelato flavor is crafted in small batches using a machine you can see in front of you. It allows the customers to watch the gelato-making process in real time. There are 12 pots dedicated to creating base flavors such as vanilla and chocolate. From there, the possibilities of combinations are endless. Blending hazelnut and chocolate creates a flavor reminiscent of Ferrero Rocher candy—a customer favorite.”

The smooth-as-silk salted caramel gelato is my favorite. Other favorite rotating flavors such as Cookie Butter are back, joined by pastries baked every morning, and countless coffee flavors, lattes and slushies. Tamago Sando, a Japanese-inspired egg sandwich that pairs perfectly with their buttery croissants is new!

Rising Tide (42 Forest Ave., Glen Cove)

Do you refuse to cook anything that requires more than one step? For example, I love baked tofu, but I’ll never consider draining it, drying it and putting it in the oven. That exceeds my step quota. Instead, I’m thrilled Rising Tide has introduced baked sesame tofu in the deli section. It’s firm and ginger-y (but not too ginger-y) and comes in a container filled with bite sized pieces.

When I’m driving, I pop a piece in my mouth every time I stop at a red light.

If you read through this entire column, you’re a true takeout artist. Congratulations. See you next month.