With the exception of former patrons who resent its popularity and one particularly cantankerous Gothamist reviewer, Di Fara in Brooklyn's Midwood is pretty much universally beloved for its outstanding, old-school pizzas. Domenico De Marco, who has a cult following that rivals the Mario Batalis and Bobby Flays of the world, meticulously crafts every pie sold. Yes, this means a long wait, but consider it a rite of passage, or a chance to get hungry. Sure, the place is not much to look at, with green walls, fluorescent lighting, a few ceiling fans (in lieu of AC) and countless framed awards, but the freshly made dough and herbs grown in-house are the more important amenities to consider. Many purists argue that toppings detract from the simple brilliance of De Marco's pizzas, but they prove hard to resist when they're this good. Thick-sliced, flavorful pepperoni, porcini mushrooms and artichokes perfectly complement the copious amounts of olive oil, fresh mozzarella and crispy crust. The fresh basil, added as soon as the pies come out of the oven, is a difference-maker as well. Note that Di Fara is sometimes closed from about 4:30 pm-5:30 pm, when Mr. De Marco takes a nap. Every genius needs his sleep. No alcohol available. BYOB. Cash only. Serving lunch and dinner Tue-Sun. Closed Mon.
Where the Locals Eat Rating
Top 100 Restaurant, New York City
Best Pizza, New York City
"In Midwood, Brooklyn, DiFara owner Dominic De Marco fashions his pizzas in a glorious tribute to the way things ought to be. He is obsessed with the quality of the ingredients. One bite of the pizza will convince you."
—The New York Times
"After the pie comes out of the conspicuously non-wood-burning oven, it gets a ceremonial dusting of real Parmesan, administered in slow, deliberate, old-world style by the master himself."
—New York magazine
"Herbs growing in the window boxes flavor the sauce, and the dough is made fresh several times a day. It all adds up to a nearly perfect pie that's worth the inevitable wait and scruffy surroundings."
—Time Out New York
"The result is a work of art, but one that might test your patience. Expect to wait an hour for a pie, maybe a bit less for a slice. But after one taste, you will know it was worth it."
—Frommer's
How others rate Di Fara Pizza
Zagat: 27 Food Rating (Extraordinary to Perfection)
Time Out New York: New York's Tastiest Ten 2008: #1 (Artichoke Pie)
New York magazine: Critics' Pick