Di Fara pizza

-By Andrés

We finally made it to Di Fara.  We’ve been wanting to go for a while, but have always feared the long lines.  So on Sunday we decided to go and wait there before they even opened.  After more than an hour ride in the subway we got to Avenue J on the Q line and stood in line at Di Fara.

Domenico DeMarco, a Neapolitan immigrant, opened this pizza joint in 1964 and has continued to make his pizza, single-handedly ever since then.  He is 75 years old now and still going strong.

After waiting for around half an hour for our pie to be ready, we were rewarded with a delicious pizza with mozzarella and parmesan cheese, sprinkled with fresh basil and olive oil.  It was really good.  One of my favorite pizzas in the city.

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3 responses to “Di Fara pizza

  1. This place is really neat for reasons beyond the pizza. Since the sole pie maker is in his 70s, there are days that the place just doesn’t open or opens late. Also, when we got there it was “too early for toppings,” meaning that although mushrooms and sausage and pepperoni and all the standards were on the menu, you could only order the basic cheese pizza. Not that I’m complaining; it was delicious!

    The crowd seemed to be true Brooklynites, many with Italian backgrounds and who knew Domenico as regular customers. The small dining area was super casual (we brought Julio in his crate and no one noticed/cared), very hot (I don’t think they had any AC plus the hot oven constantly going made it worse than the 90 F weather outside) but full of character. And characters. We shared a table with a lovely man named Lloyd, who has been spending his retirement eating out in NYC. He not only knew and talked about all of the best restaurants (in his humble opinion), but the back stories of every chef/restaurateur. We left with a long list of places we want to try or are convinced to finally visit. Thanks Lloyd!

  2. It looks delicious, but I wouldn’t want to wait so long to eat the pizza

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