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Ave J (Q)
Wed-Sun. 12:00 p.m. - 4:30 p.m.
Wed-Sun. 6:00 p.m. - 9:00 p.m.
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Amazing Pizza ! The Man's a Genius !!!
Pros:
1) Best Slice You'll Ever Eat !
2) Domenico Di Marco
3) The Show
4) He's Italian
5) It's Italian
Cons:
1) The Wait !!!
2) $5.00 for 1 Slice
Hey sports fans, I love ya!
Ever had an experience that shakes your beliefs to the very core? You know, something that challenges what you've believed your whole life? Take me for example: I've always thought that I was the indestructible world champion pizza eater. Then I went to visit my aunt and uncle in Yankee Candle land, and we had pizza for dinner. Great, right? Well, actually no. Why, because my uncle (21 years my senior) kicked my ass eating pizza. Seriously. I had barely finished slice #2, and UR was already on slice #5. Unbelievable. I was crushed (well, not enough to give up eating pizza), but crushed all the same. I'm still in awe of my uncle. He's the real Mr Pizza Man.
Can't relate? Well, what about when you learned that Santa Claus didn't make his own toys or ride around the entire world in 24 hours (sorry if you didn't know that before)? Actually, I thought that was the case when I was about 10 or 11, when I started getting clothes instead of cool presents for Christmas. But it wasn't till a couple of years ago that I found out for real. Total bummer.
So, why does all this matter? Glad you asked. I was on my annual pizza safari to New York, the pizza home of the universe, with my favorite cousin of all time Smokin' Hot Stephanie, Super Woman. Ironically, SHS's father is Mr. Pizza Man. So, back to the safari. Blossom and I have crissed-crossed four of the five boroughs of the Big Apple in search of the best pizza in the universe. We had a long held belief that the title of best pizza in the universe was at Totonno's on Neptune in Brooklyn. Truthfully, it's been about 5 years since we were there, but still, nothing else has topped this long-held, bedrock belief, until now.
I heard about this little place in Midwood Brooklyn from Big Jersey Hair, so Blossom and I hit the Q train to check it out. So here's this great pizza place right in the middle of an orthodox jewish neighborhood. Just a little hole in the wall with a couple of tables. We didn't have to wait long, but without a doubt, whatever the wait, it's worth it. This pizza is incredible . Made by Dom DeMarco for like forever. The story is that Dom is the only one who knows the secret recipe for the pizza, and it's been said that he's taking it to his grave with him. In Italy, we call this Omerta, the code of Silence.
Okay, the pizza: just the right amount of crust, very tasty pizza sauce, and fresh ingredients. How fresh? He grows basil right in the window of his shop.
We get the pep and black olive. The little puff of smoke when he opens the over door means your pie is ready, almost. When the pie comes out, he sprinkles the top with fresh grated grana padano (first cousin to parmigiano reggiano). Then he cuts up fresh basil and puts it on top the the grana padano. Then he lightly sprinkles EVOO (extra virgin olive oil) over the entire pie. You cannot believe how great it tastes, from the first bite to the last slice. The fresh basil brings out the light taste of the EVOO, and everything is complemented by the pizza sauce, which is not too tangy, just right.
I'm frickin dreaming about this pizza. Me and Blossom have been debating this for the past 24 hours. We're having a hard time wrapping our arms around the possibility that DiFara's is better than Totonno's.
But it may just be. I give it my highest rating, five basil plants. Plus, Mr. DeMarco invited me behind the counter to take a picture of him and I in front of the ovens.
I've read the reviews talking about how DiFara Pizza is nearly heaven on earth. We had our hopes set quite high, but not unreasonably so. We already were on our way to Coney Island for the day, so it's simple enough to get off the train at Avenue J on the way back. Entering the store is a little interesting, there's no line, per se. Just one guy who takes orders in a really informal matter and Mr. Di Fara who makes the actual pizzas.
It's really cool to see how he makes the pizzas and "blesses" them with herbs and olive oil when they come out. The ingredients taste incredibly fresh. Really very very good.
But I'm reviewing this based on the experience, not just the food. We arrived at 3:30pm on a Saturday and waited about 40 minutes for two slices of pizza. When the pizza came out the slices were burnt on the edges but perfect in the middle. Sorta a love hate relationship. If you can get a piece that isn't burnt and doesn't require you to wait 40 minutes then go for it, if not, you might want to consider one of the other hundred or so fine pizza establishments in New York City.
It's all about the ingredients and the little old man making your pizza here.
The cheese is the best - the basil is incredibly fresh - the pepperoni is like nothing you've ever had before. I foolishly got half pepperoni / half cheese. Definitely won't do that again - next time it's a full pizza pie chock full of toppings. The crust, however, could use some work.
Then of course there's the man who makes the magic happens. He dutifully works away, seeming not to be bothered by the camera flashes or the overcrowded store as he creates pizza after pizza. So much fun to watch.
Waited about an hour and a half to two on a Sunday afternoon for the pizza - obviously I won't be back again for a few months. I recommend you go and savor the experience, but be prepared for some annoying patrons, a little pushing, and a long wait. With the right mindset, it can be an awesome pizza experience.
I should start off by saying that after eating at Di Fara, the picture i took of my glorious pizza on my camera phone became the photo on my phone's welcome screen for a month. And yes, i would salivate every time i looked at my phone. Not really a good idea, considering Di Fara is rather a hike from my apt in Chelsea.
I'm not sure if there is any place in the world worth waiting nearly 2 hours in a crowded, noisy hole-in-the-wall, except Di Fara's. The pizza was sheer PERFECTION.
A word of advice: barge in, push your way to the front, and get your name on the list as fast as you possibly can. Then, make sure one person in your party (preferably the one who ordered) stands in front of the counter the entire time. If you retire to one of the dingy brown chairs at the tables, you risk being forgotten about by the overwhelmed Di Fara daughter taking orders at the counter. Yes, this happened to my friend and I, and next time i go, i'll wear my comfiest sneakers and stay glued to the floor in front of the masses. I've also learned the hard way that it's not worth ordering a slice (somehow, things took longer than if we'd had ordered a pie) -- spend a few bucks more for the pie.
A sly fox of a man standing beside me in line was smart enough to call ahead to order a pie, and was lucky enough to receive his pizza after only 20 min or so of waiting. Not sure if that works each time, but it might be worth a shot.
Pause and take in the sights as you wait to order: old counter tops, a vintage cash register, soda that comes in glass bottles, and the aroma of a perfectly crafted pizza with the best imported ingredients. Two kinds of mozzarella, and a Gran Padano grating cheese; a splash of extra virgin olive oil to connect the cheeses and the imported Italian flour dough. Wonder at Mr. DeMarco's arms as he takes each pizza out by hand and finishes the pie with fresh cut basil and oregano (from Israel).
At first glance, I was wary of the sagging slice edge, but with the first bite the flavors come together in a rich saliva-inducing bite. So much for giving negative points for soggy slices. Fortunately, the rest of the slice holds up well, equally crisp and equally chewy. If you are used to the imitation cheese used by the chain pizza places, you will definitely taste the difference.
The square slice is actually better than a regular slice, unbelievably. It doesn't possess the fluffy volume that we all love and trust to fill our stomachs when we really need a calorically efficient grab-and-go lunch. Instead, the dough is a little denser, able to soak in the nuances of the olive oil in the unpretentious gas oven. Trust me, the extra money spent on the square is worth it. (One member of our group couldn't help but eat 4 squares, which is about $20 on pizza, justifying that because his gf is lactose intolerant, he cannot come back anytime soon)
The most humbling part of the experience is that with DeMarco working in such close proximity to the customers, there is 100% transparency. There is no pretense at all. The pizza is prepared in front of you, and as you taste, there is a distinct difference in the taste. This difference has been identified by many discerning critics as being the "best" pizza in New York, but everyone is entitled to different experiences.
I've lived in NYC for more than 25 years and DiFara's pizza is now the standard by which all other pizzas will be judged. Mr. DeMarco hails from a fading generation of pizza makers, which is giving way to those who surround their food with trendy decor, cooking techniques, ingredients (gold flake pizza, anyone?), etc. Take time to take a trip out to Avenue J in Midwood and experience pizza in an unpretentious, unadulterated moment in time.
(DISCLAIMER: I had just eaten roast beef sandwiches at nearby Brennan & Carr right before, and was pretty stuffed when I arrived here. Therefore, I may not have been able to appreciate the pizza as much as if I had not eaten anything like a normal person might do.)
Di Fara was the 2nd stop in a south Brooklyn food tour that our friends had planned for us, and we got there right before 4pm, when they close the shop for a break. My g/f and I were giddy like kids on Christmas as we walked into the small storefront and saw the famous chef Dom working at his craft. He personally handcrafts every single pizza, and watching him do everything from stretching the dough to cutting up the pie was amazing and absolutely worth the trip. Make sure to watch right after the chef takes out the pie from the oven: he sprinkles freshly shredded parmesan cheese, cuts up basil leaves on top of the pie, and finally anoints the pizza with a couple drizzles of olive oil from his flask.
Watching is free, but eating is going to cost you. It's $5 a slice, gulp, and I saw a couple people walk out with some tiny pieces. Therefore, if you're there with at least a couple other people, it is totally worth it to get a full pie, which is $25, even if you're full like we were.
Since we arrived at an odd eating hour at 3pm, we waited about 1/2 an hour for our pie to be ready. When it came out, oh it looked so good BUT, and I'm really really sad to say this, it just didn't taste as magical as I thought. Perhaps we didn't give the pizza enough time to settle but the cheese and sauce completely fell off the top of one of the slices, and overall it was pretty messy. I also thought the parmesan sprinkles on top actually made it a little too salty and detracted from the rest of the pizza. On the positive side, the fresh basil provided freshness and bite, and the crust was thin and slightly crispy. And overall, I didn't think it was that oily, even with the final anointing of oil at the end.
Trying to figure out where Di Fara ranks among the best of New York pizza is impossible. While it doesn't provide the satisfaction of a Grimaldi's or a Luzzo's, there is much more to the pilgrimage to Di Fara than just eating. Di Fara is about watching one man and his family put their love and soul into a pizza and allowing the public to experience a tiny piece of that.
My ancestors, a proud line of gourmands and beer guts, used to tell tales of this man's craft, that there was a man in Brooklyn, who would first the pizza from the oven, set the tomato sauce, put it back in, then the cheese, then back in, then the toppings, then out again, and olive oil, and put it back for the 4th time.
I traveled through rivers and dams, across hills and rubble in search of the holy land. The lore leading to this path promised invocation. It was meant to rekindle of the spirits, and grant eternal enlightenment.
But it is no more, it is but a flicker of lightening, a dissipating fart in the wind.
I saw a glimpse of what used to be the best. I saw a glimpse of the legend. But it is slowly starting to fade away as the burden of time begins to deteriorate its beauty.
It was still there; the basil, the ingredients, Mr. De Marco's experienced hands.The ingredients are still fantastic. The sauce, the cheese, the meats. However, what was once the grand finale of the orchestra has became a third rate hipster's jamboree: Soggy Pizza.
Yes, it was happening; Capitalism.
Market is demanding faster service, so he gives it to them by putting the pizza through the oven once, instead of the traditional four. He was probably tired of hearing all the disgruntled customers complaining how long the wait was, and all those who've been stolen their spot on the line.
He's an old man, trying to make people happy. And he's too old for all the rubbish. So if it gets them to shut up about the slow service, let it happen. But of course, it comes with sacrifice.
It requires proper techniques to get the pizza to be crispy without burning the dough. But now with demands for a quicker turn-over, we are now left with this watery, slipper mess that could never properly live up to the golden days.
It is of great regret that such popularity had to have ruined something so good. But I guess I am left to blame myself for not being here earlier before the popularity, when Mr. De Marco was still stubborn enough to hold true to his known ways, before the weight of the world took upon him.
On a rainy Sunday afternoon, my friends and I took the Queens subway to Brooklyn via Manhattan (enduring *gasp* over an hour commute into a deep pocket of Brooklyn) to try their famous pizza. Two pies- one half plain, half special, the other a special square. For a well-rounded meal, we sought a careful balance of starch, veggies, dairy, and meat. Ehhhh...who are we kidding?!
I'm going to do something a little different here and break it down by pizza type. Maybe my weak attempt at academic rigor will impress upon you the seriousness in which the pizza was considered and devoured. The ratings have a margin of error of plus or minus .27 stars due to my Libra indecisiveness.
Plain slice (from round pie): 4 stars
I get my first taste of the multiple cheeses. Impressive.
Tomato sauce is juuuuuust right. Not too heavy, not too light.
Crust is not burnt. Whew. A little salty. I like it.
So this is why people make a pilgrimage here.
Special slice (from round pie): 3 stars
The toppings are nothing special.
In fact, the toppings murder the taste of the cheese and sauce.
The pizza becomes ordinary with the toppings.
Wait a sec...who wants to trade their plain with me?!!
Special slice (from square pie): 2 stars
This one is overloaded with toppings.
You know how I feel about the toppings.
The crust all around is black and inedible.
This is one soggy mess. I break out the knife and fork.
The disintegrating plate is no match for the knife.
I start eating plate and pizza.
If you've gotten this far, I reward you with a tip for finding the shortest line possible. Because I know you'll wanna go despite my 3 star rating. If anything, I've only made you question my sanity. GO WHEN THE WEATHER SUCKS. Why are people afraid to go out when it rains? When we got there, there was NO LINE and PLENTY of free tables. It was only when the rain lightened up considerably that the crowds appeared. I will not be held responsible if people read this and start crowding the place when it rains. If that happens, your next strategy, should you choose to take it up a notch, is to go when there's a tropical storm or blizzard. I'm kidding. I'm not that insane. Good luck, brave souls. I, for one, have satisfied my curiosity and will not be going back.
As most people have stated, if you're an impatient person who just wants some quick pizza for a party, don't order here because that's what Domino's is for (they aren't bad, but you get the gist). This is where you go for one of the original and best places in NYC for "authentic Brooklyn pizza" and not one of those fad tourist traps.
The wait is excruciating, I don't deny that, and they'll secretly hate you for ordering toppings. It's not a place for the weak of heart or cheap of wallet. BUT. It's a light, melting pizza that you'll savor and is about the journey with a reward for the vigilant. They do sell slices but really the best idea is to order a pie and it's the kind of pizza you'll find yourself eating 3 slices or more of. If you're a real pizza fanatic who can deal with crowds, this is a great place to go. Otherwise you can go to Franny's or something.
I went here once over the summer when I had a lot of free time on a lazy Sunday afternoon. It's good that I had a lot of free time cause this trip took the entire afternoon of waiting. When we were finally done waiting, my friend and I shared the entire pie.
This was probably the greasiest pizza I've ever had in my life, and I do not intend to say that as a positive point. The greasiness was nauseating and I had to wick off a lot of it to make the pizza edible. Once the grease was mostly absorbed though, the crust was very thin and crunchy, and the cheese, tomato sauce and fresh basil were delicious. If it weren't for the pools of olive oil on top, it would have been the perfect slice.
Admittedly, the pizza was pretty good, but I don't think the trip was worth the interminable wait. Given the historic value of this pizzeria, I would say that maybe its worth one trip when it's rainy and you really don't have anything else to do. However, you should leave it to that one trip.
I finally decided to bite the bullet and try out Di Fara Pizza today. In fact I was determined to see why so many people, magazines, blogs, and newspaper call it the best pizza around.
I looked up the hours for the pizza shop and found out from Yelp that they close for two hours from 4pm to 6pm. Oh Oh. I had half an hour and it would take me about 20 to 25 minutes to get there according to my gps. Off I went driving like a mad man, determined to bite into that pizza no matter what. By luck there was a free parking space right in front of the store. Yahoo!!! I parked there, hopped out to pay the meter and discovered that the meter was out of order. Free parking. Double yahoo!!!
I ran to the door. It was 3:55pm. 5 minutes to 4pm. I made it. Dancing with joy, I was about to open the door when I noticed the store hours posted on the glass. The store closes at 4:30pm to 6pm. What? Yelp gave me the wrong closing hours and I drove like a crazy person, risking life and limb to get to this pizza on time and I didn't need to? Thanks Yelp. That pizza better be worth it.
So was it worth the trouble? Hell yes. That is some magic tasting pizza. It was soft, thin, chewy without being soggy and wimpy. There are burnt edges here and there but somehow it gives character and flavor to the pizza instead of detracting from it. The cheese literally melts in your mouth. They grate fresh Parmesan behind the counter and you are free to use as much as you want. If you want to add a spicy kick to the pizza, they also provide a wonderful pickled red pepper in oil that you are free to pile on. That red pepper was so good.
Just be aware that the pizza is very oily (they put in olive oil while making the pizza). If you are one of those people that like to soak up the oil in your pizza before eating, get a lot of tissues ready. I'm pretty sure there would be those that will lower the score by 1 or 2 stars for this but it doesn't bother me much here for some reason.
Is it the best pizza out there. Maybe not but it is among the top few. Is it worth 5 bucks a slice? It depends on how you look at it. I for one believe food should be judged on if the quality of the food is up to the price they are demanding. If they ask for 5 bucks and it's substandard or ordinary then hell no. Although I do wish that it was more affordable at least they justify it by their quality and the time and care he puts into each pie. Besides, if I worry about the price of everything I eat I would never end up in a five star restaurant.
The owner is the only person making the pies here and it takes a while for each one (thus the long waits). I was here for 45 minutes and it wasn't even that crowded at the time so people that come here better be patient. The whole place is very old looking. If you need a place to be spotless before you could order food, this is not the place for you. Also people should be aware that each slice is pretty small. It's about 2/3 the size of a regular pizza slice from most pizza shops.
I guess that it's a blessing in disguise that it's 5 bucks a slice and 25 bucks for a pie because otherwise I'll gain so much weight from eating there non-stop. I could not afford to, but I'll be back once in a while for sure anyway. Next time though,I'll ignore Yelp when it's telling me that this place closes at 4pm for two hours since I now know it's wrong.
One more thing. Yelp is also wrong about Tuesday. Di Fara is actually closed on both Mondays and Tuesdays now even though Yelp states that on Tuesdays they are open. Di Fara have changed their store hours a few months back but Yelp apparently haven't updated this information. Writing a email to Yelp about this little boo boo of theirs so hopefully they would update it soon. Don't want anyone to fly from California to eat Di Fara's pizza just to find out they are closed on Tuesday. There's my good deed for the day.
Update: Yelp got my email and they corrected Di Fara's business hours on Tuesday 1-12-10. Ok now back to eating.
Everything cooked very well done.
Big difference from authentic NY style: Pecorino Romono and lots of Olive Oil on every single pie.
It is a good pie but I would never wait for another 40 minutes. There are many other great places to visit with much faster service.
Once you get out from this place you smell like Oliy Burnt Sicilian Pan.
So I walked in and there was no line, and since there were more pies in the oven than customers, I got a pie in 4 minutes, straight from the oven! Hell yeah! No, I didn't eat it right away, but jumped back into the car and let it fill the immediate area with warm basily goodness, as the cheese/tomato molecules cooled and settled.
We brought it home, and it was at the perfect temperature (though we kept it warm in the oven as we ate it. And we saw that it was good. Very damn good. Fresh and tasty, and I was glad to skip on even somethign like mushroom or pepperoni. Two people ate the entire thing. Which though a good thing, lets you know a lot about the size and thickness of slices.
*Perhaps* the best pizza I have eaten, BUT:
Crust was inconsistent - thick in some spots, but one bite might make it suddenly floppy. Also some slices might have crust that has turned to mush. Makes for sloppiness. I didn't put any toppings or seasonings on it, so I was left with a regular pizza flavor. The fresh tomatoes on it brought it up a unique notch, but other than that...cheese, oil, tomato, crust, the end.
Eating leftovers an hour later (even heating them up), I was told that it wasn't very good at all.
25 bucks a pie for a few snips of basil and a charming old olive oil can? Hmm only on special occasions.
Dives are overrated. Any place can look filthy with little effort.
It was great, but it seems that the bad outweighed the good...which puts them at the mid-point.
Apparently I am missing something. All I hear (and read) about is Di Fara's, Di Fara's, Di Fara's - THE BEST PIZZA IN ALL OF BROOKLYN - I couldn't agree less.
If rude staff that moves at a glacial pace, dirty dingy walls and ceiling tiles, broken chairs and tables and greasy, burnt pizza make for a fantastic dining experience, count me OUT! Let me not forget to mention that I could not even bring myself to eat the entire $5 slice that I had waited over half an hour for - the grease consumed my hands, wrists and forearms and the charred crust was equally as vile.
I even went so far as to subject myself to a second round of this place, only to be let down even harder.
I get the historical value of a business that has been around as long as Di Fara, but in my opinion, all this place has to offer is HISTORY!
I was doing web searches for the best New York City pizza places because it was going to be my first time there. Di Fara popped up and I decided to make it one of my birthday meals. After the long subway ride to Brooklyn, the place was right on the corner of the street.
The place is very small and has only maybe 5 or 6 tables. Luckily we got a table. It took about 45 minutes to get our pizza after ordering. We ordered one of the round pizzas, which was about $30 because we added toppings. It's a steep price, but I knew that before going.
When I was called to get my pizza, the cook (the only one it seems!) came up with some fresh basil and used some large scissors to cut them over the top.
The pizza was great! The pizza at Di Fara is different from what I'm used to (I live on the West coast). But I must say it was well worth the money! I've had better pizza, but that's only because I'm used to eating the pizza I grew up on here in the West.
The edges of the pizza can come out a little burned on some spots, but the pizza is large enough were you can skip those slightly burned areas. The middle is great! When you bite in to a piece of the basil, it can catch you by surprise. But, that's part of the charm.
I would highly recommend Di Fara Pizza if you have quite a bit of time to kill and want to make a special trip out to Brooklyn.
PS - CASH only.. they do not accept credit cards or other forms of payment.
POSITIVES:
The pizza is AMAZING. Without question the best NY style pizza I've had. Not at all too greasy, perfectly done thin crust with a slight crunch to it but not burnt, plenty of tomato sauce flavored to perfection.
NEGATIVES:
Long commute, & we had to wait over an hour and a half for the pizza. However, the pizza was DEFINITELY worth both these slight negatives. The wait is due to there being ONE guy making all the pizzas by hand - hence the quality - and of course lots of other people waiting for their pizza. Don't expect any more out of this place than the amazing amazing pizza.
This time I am not happy. They were pretty late.
I like it Read more »
Plastered on the walls of the smoky interior of a little pizza joint in the Midwood neighborhood of Brooklyn are years of praise lavishly bestowed on Domenico DeMarco, proprietor and still principal pizza preparer. Since 1964, DeMarco has stood guard over the gargantuan oven with dough in hand.
So why is the joint called Di Fara when it has always been DeMarco as the stalwart pizza maven? His original business partner was named Farina, and a portmanteau of their names became the famous Di Fara.
Now most people who pride themselves on NY pizza perspicacity will have much to say about Di Fara, but outside the NY circle, large as it may be, Di Fara has not reached the fame of some of the other pizza places. I theorize that this has nothing to do with the quality of the pizza, but rather on the refusal for DeMarco to scale up his operation. The pizza procuring procedure is Byzantine at best, and arriving with a guide is not a bad idea. After waiting the requisite wait in the line that forms outside the restaurant at all hours, make your way up to the counter and choose from the $5 slices or opt for a ~$30 pie. Someone, likely one of DeMarco's children, will write up your order on a scrap of paper and simply call you when it's ready. The additional wait for the pizza could take quite awhile, but you should make sure you return in time, lest your pizza be presented to another patron.
$5 for a slice of pizza. Expensive, yes, but Di Fara doesn't fail to bring in the crowd. Since I didn't make the trip out to Brooklyn too often, I had a slice of the thin, a slice of the deep-dish, and another thin crust pie. While utterly delicious, the pizza was undeniably oily. And though DeMarco might be making each pie himself, there were issues with consistency. Some crust comes out burnt, some too soft. The ingredients are tossed on capriciously by hand, though I'll admit there might be some sort of strategic topping placement that I didn't perceive. As you can see, the pizza is not much to behold, and from experience, I can tell you that next morning cold Di Fara's isn't nearly as appetizing.
Given the long wait, hassle of ordering, cost, and inconsistency, I can see why Di Fara is often a hit or miss for pizza pilgrims. Still, if you're comparing the best pies in town, you can't leave out Di Fara as a contender.
Punished for being single. Punished for wanting just one. Punished for not being able to eat more. A single slice is $5 at Di Fara. It's not even as big as or as heavy as a slice from Artichoke. Nor is it about quality versus quantity (although many will differ). If I came here by myself, instead of getting just one slice, I would get a whole pie. When going to Di Fara, adopt the Costco mentality: pay more for more (literally).
Luckily I had my gang of foodies with me. People from Queens sure can eat (and size of stomachs have nothing to do with this statement). We started with one pie (half special and half regular). The crust was thin, the sauce was soupy, and the pie was steaming hot. It doesn't get any fresher than this. I loved the taste of the sauce, the grated fresh parmesan, and the very generous addition of basil. At Di Fara you get a forrest of basil on your pizza unlike at other pizzerias where they literally give you three leaves. While the special toppings were good for bulk and the protein fix, I actually preferred the regular side of the pizza. Since the pizza slices were on the small side and thin, we decided to get a square pie. We consumed the first pie within minutes.
I welcomed the square pie at Di Fara with an open mouth. I was a little disappointed that my friend ordered a special square. I had thought we were getting a regular square. Our square pizza was burnt all around the edges and could not hold the heavy toppings. Perhaps we should have waited an additional 20 minutes before diving in but with a Di Fara pizza in front of our faces and the smell of fresh pizza tempting us, it was difficult holding back. We attacked the pizza armed with plastic forks and knives, the necessary utensils needed, to get the pizza in our mouths without having everything fall on our laps or burning our fingers. Sadly, we were not able to finish the square pie. It was just too much for our bellies. The sweet smell of roasted tomatoes, fresh cheese, and aromatic basil also turned fiery. The smell of burnt crust stuck to my hair and clothes. Di Fara also got a little steamy and the steam was not from the love that Dom has for his pies.
I appreciate the history behind Di Fara. I smiled as Dom made our pizza with TLC. I liked how everything was so casual and old at Di Fara. I got happy when I saw Izze soda in the fridge. I was surprised when I asked for hot peppers and one of the customers scooped me some red peppers in olive oil. I had meant for the crushed red pepper flakes. I didn't know about the fresh ones in the olive oil. It made the pizza even better. I like to torture myself with the burn. All my friends know me for saying, "My mouth is on fire!"
But in the end, I give em three Yelp stars. I like John's and Roberta's better and I think the clam pie at Lombardi's is the best thing on Earth. I wanted to hug Dom the way I used to hug my grandpa and say goodbye.
It was a quiet Sunday afternoon and we rode the subway home as the rain went pitter patter. It was hard to breathe and focus. The pizza coma was beginning and the soot smell would not go away. These were the Di Fara memories we were left with.
For years and years I've been told Di Fara is the greatest pizza in New York City, which is quite the claim. I feel that every single person has a different perception of the perfect slice, so there can be no one champion in a city of thousands of pizzerias.
That said, I did love Di Fara. The crust was just the right height but didn't offer much support for the slice. The slice itself tasted phenomenal. The quality of the ingredients was surely some of the best. A tad greasy but I'm ok with that, you will never see me patting down a slice of pizza with my napkin. The cheese was pretty much perfect and the fresh basil cut onto the slice was an excellent touch. The last bit of the crust was a little too thin and burnt and wasn't the most fun to eat after the rest of the slice. The slices are also rather small for $5 and $2 for a glass bottle coke is a bit over the top (i also never drink soda so for all i know thats what soda costs these days?). Luckily we didn't have a very long wait as D Fara is known for (hint, go on cold rainy/snowy days).
Was is absolutely delicious? You're damn right it was. Was it the greatest pizza in the world/NYC? Probably not. Will I go here again? Oh hell yes, thats what rainy Sundays are for, runnin around NYC eating pizza.
As my friend Seth said, "This guy is the pizza Terminator". This is as good as pizza gets. The ingredients are top of the line and if you can find a pie made with more love tell me where. Our pizza with house brined olives & garlic was nothing short of epiphinal. The pizza reveals ever changing layers of flavor, all the while intoxicating the nose with the perfume of Basil permeating from the steaming hot cheese and oil. This was my first journey to DiFara's and I can't imagine a trip back to NYC without a visit to this place.
BELIEVE THE HYPE! IT'S ALL TRUE.
I honestly think that this place is way overrated. Luzzos beats the snot out of this place in every way shape and form.
Lets just start with decor: Terrible, Trashy, Dirty.
Service: Terrible: I dont think anyone comes here for service though.
Pizza: Overly greasy, not much flavor besides the Basil. It wasnt overly burnt like other people have written but just wasnt that great.
At times it honestly felt like I ordered a Basil pizza, its the only thing on the pizza where the taste popped out.
Overall im just really disapoined. Go to Luzzos its a lot better.
wow, best pizza in town. Couldn't wait to go back!!! Definetelly recomend this to all of budy of mine......
Ive experianced better--
Im a big pizza person- I love it, but to love it, you gotta be honest and honestly I think this place has the given repute becuase of its reputation. I felt as most of the eaters here were from Manhatten convinced to have a good experiance no matter the actual outcome- this is similar to what happens at the best apizza in New Haven.
I thought the place was unique- I like that the geezer was doin it all himself, good way to control the product, and it was a good slice, but great??? I think people are down with the kitch and the old New York feel to the extent that they will the pizza into being the best.
price is so dumb- so high
their is no line control- complete free for all- keep the people outside if their ordering
Cash only- big plus in my book- keep it real and keep it under the table
The best part about their pizza is not the crispy, delicious crust. Not the sauce, which is not as good as Grimaldi's. The best part of the pizza at DiFara is the mix of cheese they use on the slice. Creates a very distinct flavor for a pizza, which tasted very unique and DELICIOUS.
Di Fara's pies are one-of-a-kind.
My friends and I did a "pizza tour," where we basically ate at NYC's premier pizzerias. From Grimaldi's in Brooklyn to Patsy's in Harlem to Joe's and John's in the Village, among others, so we had our fair share of NY pizzas. Di Fara definitely stands out.
The trek out to Ave. J, if you don't live nearby, is a pain. And the chaotic ordering process, as well as the wait can be irritating, but all that fades once you bite into the first slice.
Go try it. I'm definitely going to make my way back to Di Fara!
Pizza heaven you have never had pizza till you had http://Mr.demarco
You want good Brooklyn-style pizza made with primo ingredients? Then eat here.
You want to fill your gut with Polly-O string cheese on doughy slabs of blah? Then eat at the 2,387 other pizza parlors in town.
It ain't rocket science. This is how you do it:
Step 1: Order a regular pie[1] at the counter.
Step 2: Wait for your pizza.[2]
Step 3: Watch the old man remove the hot pie from the oven, top it with freshly-grated Parmigiano-Reggiano, snipped basil leaves, and extra-virgin olive oil.
Step 4: Eat.
Step 5: Consider moving (back) to Midwood even though you'd be bored out of your mind in the down time waiting to eat Di Fara's pizza again.
For me, Di Fara's has all the elements of the Brooklyn pizza par excellence: a thin, chewy crust that's supple enough to fold; specks of black oven char on the bottom of the crust; tangy-sweet tomato sauce; a generous layer of gooey cheese to weigh down the tip of a slice; and that special "liquid gold"--the pool of orange grease that collects in the creases of the cheese. Yet it's the basil (flown in from Israel) that perfumes the pie with that extra sumthin' sumthin'.
On a recent visit with my friend, a funny, chatty guy struck up a conversation with us. He starts name dropping Oprah and cooking for the Governator and Maria Shriver...when it clicks: "Oh, you're Oprah's personal chef!" (Art Smith--love this guy! He and his crew were there to shoot Di Fara's for a show on the Discovery Channel.)
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[1] Don't be retarded and order a $5-slice when you can just split a pie (8 slices) with a friend for $25. Trust me, you're gonna want more than one slice.
[2] We went at 1:15 on a rainy Tuesday and waited just 10 minutes for a pie.
I don't know I mean this place is rated so high I didnt like the pizza. What can I say I like Chicago Style Pizza more.... Sorry !!!! : )
Best pizza in the world.
I'll say upfront that I don't think Di Fara lives up to the hype. What makes this place special is that pizza-making here is the work of a single man, Domenico DeMarco, and you get to watch this artisan at work. He makes each pie methodically, deliberately, and unruffled by the crowds at the counter. The pies go in and out of the oven with his bare hands. The pizza I had was definitely delicious and reflected the high quality ingredients used.
So why the reservation? No matter how good it was, it was not worth the near 1.5 hour wait. The wait can vary (although its usually pretty long) but I just didn't love it enough to chance that again, when there are decent pizzas to be had all over NYC. I know, not THIS pizza, but I'll pass. Still, every pizza fan should come here at least once for the experience. As many pizza places as NYC has, Di Fara is unique. Place itself is unremarkable, but you don't come for anything other than watching Mr. DeMarco work and eating his handiwork. Expensive, but you can probably tell why.
I have died, and gone to PIZZA HEAVEN...
I must say that I didn't wait all that long..about 15-20 minutes for a pie on a Thursday night. Seriously though, unlike any other NYC pizza experience I've ever had. After ordering my pie, I grabbed some modelo especial's at the supermarket across the street. No one seemed to mind I was enjoying a cocktail while I waited.
This place is a dump.. seriously you would never expect something so delicious and amazing to come out of here. The interior hasn't changed a bit since the place opened god knows how long ago. All of that is superficial to the product, I was memorized watching the boiling cheesey goodness come out of the oven (check out the picture's I've included).
There is one old Italian man that makes the pizza. They average about 20 pies and hour (I asked!). Keep in mind this place is only open for 3 hours in the evening - 6pm - 9pm! I guess when you charge $25 for a regular pie and $30 for a Sicilian you only need to do 3 hours of business a night...
The pizza here is great, as you have heard. It's definitely a 5-star slice, although I feel like I have places in the city that I prefer to it (Luzzo's comes to mind). I like the place, it looks like a pizzeria should look, and the food is exceptional.
The prices are shocking though. If you are going with a group of people and get a pie it's manageable, but there is no justification for charging $5 for a small slice, even if it is fantastic. You'll want at least two slices, and probably three. That shouldn't cost you $15!
Bring cash, because every ATM in the neighborhood that I encountered charges a ridiculous $3.00 fee, even banks that normally don't charge such a high fee elsewhere.
My husband and I were so excited to come here to try the pizza. We had just taken "Scotts Pizza Tour" and Scott totally recommended this place and based on all the positive reviews, we had to stop by before we left New York. When we got there, the place was pretty packed. Its a tiny pizza parlor with 3-4 tables. We waited for close to a hour for our pizza. I think I was expecting the best pizza I ever ate but I must say that we did not like the pizza at all. We ate about two slices each bc we waited so long for it and at close to 30bucks for the pie, we did not want to waste it. Yes the pizza is thin but thats about all it has going for it. The pizza is really salty. Im not sure if its the cheese or the dough but it was way salty in a bad way. It was also really oily and greasy. Compared to all the pizza I have had in New York, this place had the worst. It just was not that good and totally not worth the long trip down to Brooklyn and the long wait. We were totally disappointed.
I went with a party of 5 on a Sunday afternoon. We called ahead that morning, asked for one round and one square pie, both plain, for 1:30. It was a rainy day, so when we walked in at 1:30 exactly our pies were just out of the oven, waiting for us on the counter. Not bad.
This pizza is absolutely delicious. I liked the square better, for some unexplainable reason. The slice was delicious and complex, thanks to the exceptional quality of the ingredients used on each pie. The parmigiana cheese that Dom grates onto each slice melts into the bubbly mozzarella - the delicate tomato - and the olive oil drizzled on top and the fresh snipped basil all make this the best slice in NY.
Still though, a slice of pizza is just a slice of pizza - and its a difficult thing for a slice of pizza to live up to the hype that is Di Fara.
On a rainy Saturday afternoon my friends and I lucked out and had no line. The pizza was delicious, but a few fresh pieces of basil does not make the world's best pizza. The crust was crispier than I liked, and I swear it was the oiliest slice of pizza I've ever seen.
If it were only up to taste, I'd eat this pizza again, but for the price, I'll be going somewhere else.
Early on in the school year, my roommate and I decided to make the epic journey from Manhattan to Brooklyn, in search of the Holy Grail of Pizza, aka Di Fara's. It was a long, exhausting journey filled with lots of reading and crowding on the train, and by the time we actually got to Brooklyn, there was a small, hand-scrawled sign on the door: "no more dough, will open again at 7:30pm". We had arrived at 6:30pm. Any shopping malls or book stores to lounge around in and wait? Nope. After walking around aimlessly for an hour, we returned only to discover a large and rapidly growing line in front of the small door. Waited about another hour to get our pizza. It was 8:30 by the time we retrieved our beloved prize, and by that time my stomach was already eating itself.
Therefore, I'm not really sure if the great flavor of the pizza was due to the fact that I was severely hungry or from the pizza itself, but the buffalo mozzarella and the fresh basil were awesome. The pizza was a little on the greasy side, but nothing a little napkin dabbing can't fix. Holy Grail? Maybe. Worth $5 a slice? Questionable, at best. But unless I move to Brooklyn, this was probably a once in a lifetime journey.
Usually when you show up with high expectations the experience doesn't quite live up. It's pretty rare to hear all the hype, expect something earthshattering and still be blown away. I was. I was totally shocked by how the actual thing itself (in this case, a straight up 'regular' pizza) was somehow far, far better than I'd actually expected. (Dare I say it, even better than beloved Sally's in New Haven, which I had thought was the epicenter extraordinary pizza.) This is what slow food is all about. This is what cooking with care and love taste like. If you haven't gone, go. It will change you.
What can I say here that hasn't already been said.
Dom is a master pie maker and the fact that he has been running the shop and making every pie himself is a testament to how serious he is about crafting the perfect pie.
Regardless of the price per slice and the wait it is worth checking out.
The hour wait could be a trick by Dom to starve you so that the pizza tastes better , whatever the case he knows what he is doing.
One time I saw someone drop a full pie after waiting over an hour.
As the pie slid down the wall and crashed to the floor people gasped.
I laughed inside but the fact that people were horrified by this shows how people feel about this place.
Neighborhood: Coney Island
Category: Pizza
Brooklyn, NY
Category: Pizza
Neighborhood: Carroll Gardens
Category: Pizza
Neighborhood: Long Island City
Category: Bakeries
Brooklyn, NY
Category: Pizza
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