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Dear Slice: Di Fara Cheese Combo Clarification; Lucali May Expand, Adding Garden Seating

By SliceNY   Mar 04, 2008

I took a visit out there last week and spent a considerable amount of time talking to Domenico DeMarco, 71. I was there to investigate the price spike but ended up learning a lot about the 150 or so pizzas he makes a day, such as cooking the pies at 750°F for five minutes; the use of Israeli basil and Italian flour. But there is one thing I'd like to clear up. DeMarco uses four types of cheeses—not three. There are three types of mozzarella and of course the signature Parmigiano-reggiano he hits every pie with just before serving them. Anyway, I noticed repeated media accounts of just three cheeses, and I wanted to set the record... FULL REVIEW

Di Fara Slice Controversy

By SliceNY   Feb 09, 2008

From Chowhound: "Welcome to the $4 slice, up from $3, as of yesterday [Feb. 5]." Not only that, but the chowhound OP complains that the Di Fara slice has shriveled up to 65 to 75 percent of other pizzerias' slices. There's some lively debate going on on the thread, from the predictable ("It's worth it!" "Fewer people will come; more for me!") to debates on free market capitalism and whether proprietor Dom DeMarco is beholden to a strong euro and rising import prices or just a shrewd businessman trying to fleece suckers. My favorite response so far: DiFara's, at least on this board, has morphed into some kind of strange, comical and... FULL REVIEW

How to Diss Di Fara

By SliceNY   Feb 01, 2008

You know, I love Eater. In its Board Wrap post today, the site points out with one swift sentence the madness of trying to say anything negative about Di Fara on Chowhound: "The Only Way to Pan Di Fara on Chowhound: Blame Yourself" The title of the actual thread: "Was my DiFara's dissapointment my fault?!?" Clip: The tip sagged, the cheese slid off into a goopy mess and my friend's meatball slice completely fell across into shambles. But, was it our fault because we did not allow the slices to cool completely after they came fresh out the oven? Ah, a tentative toe in the waters of complaint. And the poster might have gotten away with it... FULL REVIEW

Di Fara Video

By SliceNY   Sep 14, 2007

Browsing the Vimeo video sharing site, I just came across this great Di Fara video: Difara's Pizzeria from Chris on Vimeo. FULL REVIEW

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What Becomes a Pizza Legend Most? Not Di Fara’s Glove.

By NYC Nosh   Aug 03, 2007

For many Manhattanites, Midwood, Brooklyn seems so far away that it might as well be on another continent. In fairness, the neighborhood, which is home to a quirky assortment of Orthodox yeshivas and Chinese and Pakistani groceries, can be a good hour from midtown on the Q train, and not much more convenient if you’re driving in Brooklyn’s stop-and-go congestion. Even with two good friends to distract us last week, our car ride, punctuated by treacherous traffic circles and near-misses with Access-A-Ride vans, was near 25 minutes from central Park Slope. But the promise of arguably New York City’s best pizza kept us seatbelted and moving slowly towards our destination: Di Fara Pizza. FULL REVIEW

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Dispatches from the Frontlines of the Food Wars

By Clean Plate Club   May 31, 2007

DiFara’s has been incessantly lauded by the culinary gatekeepers of New York for years, as it turns out, for good reason. Perhaps owing to the fact that their pizza is made by genuine Italians instead of underpaid and poorly shod Mexicans, it is spectacularly good. Which is nothing short of miraculous when you consider [...] FULL REVIEW

Di Fara on YouTube

By Word of Mouth   Feb 11, 2007

A proper video about Dom DeMarco making pizza would last about an hour, like the wait for a slice at Di Fara. In the meantime, there are at least four short videos of Dom at work on YouTube. Three of them give a good picture of Dom's M.O., as well as good pictures of the pizza itself. This one has Dom making a round pie. The next one has Dom making one of the square pies I kvelled about, as well as a nice pan at the end to the patient, attentive crowd. And this one has been edited to collapse the whole process, start to finish, into just over two minutes. It features some sexy closeups of the finished product. It's the Di Fara... FULL REVIEW

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Di Fara Roundup, Part 2: Back to Di Fara

By SliceNY   Sep 29, 2006

In my roundup of Di Fara posts the other day, I completely forgot to mention this one: Back to Di Fara, by writer Peter Cherches. This is indeed a huge oversight, as it's one of the best musings I've read lately on Dom DeMarco and his art. It also complements Jason Perlow's post that rhapsodizes on the square slices at Di Fara. On his blog, Word of Mouth, Mr. Cherches details a homecoming trip to Midwood, Brooklyn, to try a few slices after a near 30-year Di Fara–less gap. FULL REVIEW

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NYC Dining: DiFara Redux — It’s Hip to be Square

By Off The Broiler   Sep 21, 2006

It probably comes as no surprise that one of our all time most popular posts on Off The Broiler has been my previous trip to Difara Pizza in Brooklyn. I’m not sure if it was the photos or the four minutes of Zen-like video watching the master at work, but we got an awful lot of hits. How could I top that post? I’m not sure, but I’m going to try to do it again. FULL REVIEW

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NYC Dining: Difara Pizza

By Off The Broiler   May 31, 2006

I don’t really have words that can adequately describe just how amazing the pizza that Domenick DeMarco makes at DiFara. The man has a magical skill for transforming simple, high quality raw ingredients into some of the best pizza in the entire NY Metro area. He isn’t using an anthracite coal oven like Patsy’s, Arturo’s, Grimaldi’s, Lombardi’s, or Totonno, but what he is able to accomplish with an old, beat up steel deck pizza oven is nothing short of miraculous. The pictures, and this video I took (4 minutes, Google Video) really do speak for themselves. FULL REVIEW

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Wednesday, November 30, 2005

By A Year In Food   Nov 30, 2005

Two squares, two zeppolis, a can of A&W Cream Soda. FULL REVIEW

Like a Magnet, DiFara's Pizza Pulls

By Eating for Brooklyn   Sep 21, 2005

I'm reticent to write even one single word about pizza. In New York, pizza is a hotly debated topic, right up there will real estate. The best pizza in New York is, not only a personal, but also an unending debate. But… FULL REVIEW

Four Slices of Brooklyn - New York City Entry #8

By Veal Cheeks   Sep 18, 2005

Trekking through Brooklyn, searching for the perfect slice, from ethnic Midwood in central Brooklyn to Brooklyn Heights, viewing Lower Manhattan, is to be reminded of the diversity of humble pizza. Bread, tomato, and cheese - the stuff of life. It should be simple, but so many choices must be made. FULL REVIEW

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Sunday, May 22, 2005

By A Year In Food   May 22, 2005

When my parents set sail from Russia to the United States, it was ostensibly for a taste of democracy and the American dream. But, between you and me, I think it had to do more with getting better pizza. Why else would they have settled in New York, arguably the pizza capital of the world? And really, who wouldn’t get tired of eating slab-gray slices topped with beets, herring or beef stew? FULL REVIEW

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Saturday, January 01, 2005

By A Year In Food   Jan 01, 2005

Three slices of mushroom and sausage pizza, one slice of mushroom pizza, a bottle of IBC root beer, a bottle of Orange Crush, a can of Wild Cherry Pepsi FULL REVIEW

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