Di Fara Pizza

Di Fara Pizza is a pizzeria located at 1424 Avenue J in the Midwood section of Brooklyn, New York City. Situated between East 14th and East 15th Streets, the restaurant has been owned and operated by Domenico DeMarco since 1965.[1][2][3]

Di Fara Pizza
The facade of Di Fara Pizza
Location in New York City
Restaurant information
Established1965 (1965)
Owner(s)Domenico DeMarco
ChefDomenico DeMarco[1]
Street address1424 Avenue J
CityNew York City
CountyKings County (Brooklyn)
StateNew York
Postal/ZIP Code11230
CountryUnited States
Coordinates40.62505°N 73.9615°W / 40.62505; -73.9615
Seating capacity15
Other locationsWilliamsburg
WebsiteDiFaraPizzaNY.com

Food critics and bloggers have regularly cited it as one of the best pizzerias in New York City. Di Fara has been labeled the "Best pizza in New York" several times by many publications, including New York and the online publication Serious Eats. The New York Times called the restaurant "one of the most acclaimed and sought-after pizza shops in New York City". In 2011, Zagats gave the restaurant the top pizza restaurant food rating in New York City, and in 2013, Frommer's called its pizza "the Best Hand-Made Pizza in New York City". Chef Anthony Bourdain called the restaurant's pizza "the best of the best."

History

Domenico DeMarco emigrated from the Province of Caserta, Italy, in 1959 and opened Di Fara Pizza in 1965. He said in a 2004 interview:

I'm 69 years old. I've been in Brooklyn since 1959. I'm from Provincia di Caserta in Italy, near Napoli. When I got here, I spent three months in Long Island, in Huntington, working on a farm... then somebody put a bug in my head and said there's a good spot on Avenue J. I didn't even know Avenue J existed. So I come over here with my accountant on a Saturday night, and this corner was for rent. It was so crowded, the street. So I take the phone number, I call the landlord, and he says to come see me Sunday, make sure you bring a deposit. When I opened the store, my partner's name was Farina. My name is DeMarco. So when the lawyer made the paper, he put the two names together. Di Fara. Di for me, and Fara for him. I bought my partner out in 1978, I think. I kept the same name; I didn't bother changing it.

— DeMarco for The New York Times, July 18, 2004[3]

Description

Pizza

Each pizza pie is handmade by DeMarco, so the pizzeria is closed when he is not available.[3] Three of his seven children work in the back area of the restaurant.[3]

He makes 100 to 150 pies a day.[4][5][6][7] DeMarco uses imported ingredients – flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella cheese from Casapulla, freshly grated grana padano (a slightly salty hard cow's milk cheese), three types of mozzarella cheese, and hand-grated Parmigiano Reggiano cheese are all from Italy, and the basil and oregano are from Israel.[4][5][7][8][9] In a windowsill flower box, he grows thyme, oregano, basil, rosemary, and hot peppers. He cuts fresh basil over each pie with a pair of kitchen scissors.[4][3][10][11][12] The pizzas bake for a few minutes at about 800 °F (427 °C).[7][13] In July 2009, Di Fara raised its price for a plain slice of pizza from $4 to $5, becoming the first $5-a-slice pizza place in New York City.[5][14]

Restaurant

The nondescript restaurant is located on Avenue J next to a 99 cent store.[4][15] The restaurant only has 15 seats,[4][7][12][16] but the pizzeria is so popular that crowds sometimes form on the sidewalk outside, as the wait can be as long as one to two hours.[4][7][17]

Di Fara's has been closed numerous times by the NYC health department in 2007, 2011, and again in 2018 due to unsanitary conditions.[18][19][20][21]

Reviews
Dom DeMarco cutting a Sicilian pie at DiFara's

In his 1998 book The Eclectic Gourmet Guide to Greater New York City, Jim Leff called the sauce used by the restaurant:

a restrained, low profile masterpiece of optimal acidity and spicing (bolstered by a goodly shake of black pepper). Like everything here it's delicious in a magically old-fashioned way.[7]

Since The Village Voice, a New York City newspaper in Lower Manhattan, put DeMarco on its cover and proclaimed it as one of the "Best Italian restaurants",[3] Di Fara has been regarded as a top pizzeria by publications like the Daily News.[3][22] Di Fara has received many awards, and has been labeled the "Best... pizza in New York" several times by many publications, including New York and the online publication Serious Eats.[23][24] In 2004, The New York Times critic Eric Asimov called it "surely the best by-the-slice pizza in New York",[25] and in 2006, The New York Sun called it "the city's finest pizza".[26]

In 2007, chef Anthony Bourdain called the restaurant's pizza "the best of the best" in the book Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly.[27] In 2008, The Village Voice wrote that "the best pizza in all New York is at Di Fara's", and Zagats gave it a food rating of 27, placing it among the top 15 restaurants of any type in New York City.[28][29] The New York Times wrote in 2009 that Di Fara is "one of the most acclaimed and sought-after pizza shops in New York City".[4]

In 2011, Zagats again gave the restaurant a food rating of 27, the top pizza restaurant food rating in New York City.[30] That year, the New York Daily News readers rated it the #1 pizza in the city.[31] In 2013, Zagats yet again gave the restaurant a food rating of 27, with a decor rating of 6.[32] Also in 2013, Frommer's called its pizza the Best Hand-Made Pizza in New York City.[15]

During the 2013 New York mayoral campaign, Democratic nominee (and later, Mayor) Bill de Blasio declared Di Fara to be the best pizza in the city.[33]

  • DeMarco adding fresh basil to a Di Fara Pizza
  • The exterior of Di Fara Pizza
  • The interior of Di Fara Pizza, with DeMarco in the doorway

See also

References
  1. Sherri Eisenberg (2010). Food Lovers' Guide to Brooklyn: Best Local Specialties, Markets, Recipes, Restaurants, and Events. Globe Pequot. p. 232. Retrieved January 18, 2013. Di Fara Pizza.
  2. "Di Fara Pizza", New York Magazine, retrieved June 2, 2009
  3. DeMarco, Domenico; As told to Jeff VanDam (July 18, 2004), "Charred bubbles, and other secrets of the slice", The New York Times, retrieved June 2, 2009
  4. Fernandez, Manny (July 31, 2009). "Straight Out of Brooklyn, the $5 Slice". The New York Times.
  5. Fernandez, Manny (March 15, 2010). "Where a Meal Can Cost a Fortune, 99¢ Pizza Catches On". The New York Times.
  6. Kilgannon, Corey (June 7, 2009). "PIZZA THROWER – When It Comes to Tossing a Pie, He Cooks". The New York Times. Retrieved January 18, 2013.
  7. Adam Goldman (May 7, 2008). "A giant among pizza makers". SouthCoastToday.com. Retrieved January 18, 2013.
  8. Danyelle Freeman (2011). Try This: Traveling the Globe Without Leaving the Table. HarperCollins. Retrieved January 19, 2013.
  9. "Pizza 2002: The State Of the Slice". The New York Times. November 6, 2002. Retrieved January 19, 2013.
  10. Peter Reinhart (2010). American Pie: My Search for the Perfect Pizza. Random House. Retrieved January 18, 2013.
  11. Ian Jackman (2009). Eat This!. HarperCollins. Retrieved January 19, 2013.
  12. Asimov, Eric (November 21, 2001). "$25 AND UNDER – At a No-Frills Pizza Spot, a Perfectionist's Pie". NYTimes.com. Retrieved January 19, 2013.
  13. AARP New York City 2012. Frommer's. May 30, 2012. Retrieved January 18, 2013.
  14. Fernandez, Manny (July 30, 2009). "Straight Out of Brooklyn, the $5 Slice". NYTimes.com.
  15. Brian Silverman, Kelsy Chauvin (2012). Frommer's New York City 2013. Retrieved January 18, 2013.
  16. Calder, Rich (February 18, 2008). "A Lot Of Dough!". New York Post. Retrieved January 19, 2013.
  17. Sherri Eisenberg (2012). Food Lovers' Guide to Brooklyn, 2nd: The Best Restaurants, Markets & Local Culinary Offerings. Globe Pequot. Retrieved January 18, 2013.
  18. Jen Chung (June 7, 2007). "Closed by DOH Again, Di Fara's Faces Uncertain Future". Gothamist. Archived from the original on March 12, 2015. Retrieved January 19, 2013.
  19. Walker, Dalton (June 7, 2007). "A Beloved Brooklyn Pizzeria Is Closed, Again, by the Health Dept". The New York Times.
  20. Calder, Rich (November 21, 2011). "Brooklyn's Di Fara Pizzeria remains shuttered after being deemed 'health hazard'". The New York Post.
  21. Beloved Brooklyn Pizza Shop Di Fara Temporarily Closed Over Health Code Violations
  22. Monahan, Rachel (October 6, 2008), "Zagat says best burger, pizza, BBQ found in Brooklyn", Daily News
  23. Platt, Adam; Robin Raisfeld, and Rob Patronite (March 9, 2009), "Best bargains: our critics' favorite cheap food", New York Magazine, retrieved June 2, 2009
  24. Kuban, Adam (January 1, 2004), "Di Fara Pizza: everything you need to know", Slice, retrieved June 2, 2009
  25. ERIC ASIMOV (August 29, 2004). "NEW YORK 2004: DINING OUT; Beyond the Garden, Culinary Delights". The New York Times. Retrieved January 19, 2013.
  26. "The Glories of Midwood". The New York Sun. December 8, 2006. Retrieved January 19, 2013.
  27. Anthony Bourdain (2007). Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly. HarperCollins. Retrieved January 18, 2013.
  28. Francine Russo (November 19, 2002). "Close-Up on Midwood – NYC Life". Village Voice. Retrieved January 19, 2013.
  29. "Midwood pizza slice of heaven – Zagat". NY Daily News. New York. October 10, 2007. Retrieved January 19, 2013.
  30. 2011 America's Top Restaurants – Zagat Survey. Zagat. Retrieved January 18, 2013.
  31. "Best of New York's cheese pizza slice: DiFara's comes out ahead of Artichoke and famed Patsy's". NY Daily News. January 16, 2011. Retrieved January 19, 2013.
  32. 2013 New York City Restaurants – Zagat Survey. Retrieved January 18, 2013.
  33. Del Signore, John. "Best Pizza In NYC Is Di Fara, De Blasio Declares In Reddit AMA". Gothamist. Archived from the original on October 8, 2013. Retrieved October 9, 2013.

Further reading
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