First-Time Impressions at Di Fara Pizza: Brooklyn’s Legendary Slice
Craftsmanship and community collide in every smoky, basil-scented bite.
First Impressions at Di Fara Pizza: A Brooklyn Legend
Di Fara Pizza, located in the Midwood neighborhood of Brooklyn, is not just a pizzeria—it is a rite of passage for pizza lovers and curious food pilgrims alike. Touted by critics, bloggers, and famous personalities as serving the ‘best pizza in New York,’ Di Fara’s legacy is built on decades of meticulous craftsmanship, uncompromising choices, and a singular vision steered by the late Domenico DeMarco.
The Myth and the Reality: Why Di Fara?
Before a single bite is taken, visitors encounter the mythos surrounding Di Fara: tales of long waits, cash-only policies, an understated storefront, and pizza lovers from all walks of life forming a community over anticipation and shared appetite. The establishment opened in 1965, operated for years by Dom DeMarco, whose hands-on approach to every pie made him a local culinary legend.
- Chef Anthony Bourdain called Di Fara’s pizza “the best of the best.”
- Top ratings from Zagat, New York Times, and Serious Eats boosted its reputation.
- Consistently ranked in NYC’s elite pizza destinations, drawing citywide and global attention.
Arrival: The Line, the Wait, and the Ritual
Upon arrival—often mere minutes after opening—the line outside Di Fara is already testament to its allure. The wait, frequently stretching for an hour or more and wrapping around the corner, is not simply a logistical hurdle; it’s an initiation, a period of shared expectation. The experience begins before the pizza is even ordered, as guests negotiate the uncertainty of whether to wait outside or squeeze inside, scanning for a rare empty seat, and listening to the collective sighs of anticipation.
- Weekends see the longest lines, with waits that can surpass two hours.
- Di Fara is closed on Mondays; plan accordingly.
- The shop operates cash-only; ATM stops are recommended.
- Nearest subway: Q train at Avenue J, one block away.
The Ambience: Brooklyn Unfiltered
Inside, the space is modest and unpretentious: no frills, no fancy decor, just the sound of pizza being crafted and handed out pie by pie. The walls tell their own story, adorned with decades of yellowing accolades, newspaper clippings, and faded photos—each speaking to Di Fara’s place in Brooklyn lore.
- Interactions are direct—the staff moves with purpose, and the crowd is a patchwork of locals, food tourists, and pizza devotees.
- Seating is sparse; many opt to stand or perch wherever possible while awaiting their slice.
- The open kitchen offers a view of fresh basil being torn by hand, olive oil being drizzled generously, and cheese grated fresh, pie after pie.
History and Legacy: The Dom DeMarco Era
Dom DeMarco, the founder and heartbeat of Di Fara, ran the pizzeria for decades until his passing in 2022. His legacy persists not only in the recipes and techniques, but in the familial operation—his children and other relatives continue the tradition, striving to preserve both quality and ritual.
What others are reading
| Milestone | Details |
|---|---|
| 1965 | Di Fara Pizza opens at 1424 Avenue J, Brooklyn. |
| 2001 | NY Times: “Surely the best by-the-slice pizza in New York.” |
| 2007 | Anthony Bourdain hails it as “the best of the best.” |
| 2011 | Zagat awards top food rating (27) for NYC pizza. |
| 2013 | Frommer’s calls Di Fara “Best Hand-Made Pizza in NYC.” |
| 2022 | Passing of owner Dom DeMarco, legacy continued by family. |
The Pizza: Styles, Toppings, and Character
The Neapolitan Regular Pie
The classic Di Fara regular pie adheres to a Neapolitan tradition, yet it stands apart due to its distinctly New York execution. The crust is thin but retains a noticeable crunch and a salty finish. Layers of mozzarella, fresh grated Parmesan, and occasional pecorino intertwine beneath a vibrant sauce with optimal acidity. The pizza is finished with copious amounts of torn basil, and each pie gets a final lashing of high-quality olive oil, creating a glossy, decadent sheen.
The Square Slice (Sicilian)
Many first-timers opt for the Sicilian square slice, either due to shorter wait times or curiosity. The square slice features a thicker, more bread-like base, often celebrated for its hearty, chewy texture and caramelized edges. However, batches occasionally walk the line between charred perfection and being overly burnt—something acknowledged in candid first impressions.
- Regular Slice: Thin, slightly crunchy, salty; best enjoyed fresh.
- Square Slice: Thicker, sometimes heavily charred; beloved for sauce and toppings, though crust can divide opinion.
- Basil, cheese, and olive oil make every slice aromatic and memorable.
Anticipation and Expectations: Is Di Fara Worth the Wait?
The question lingers: does Di Fara Pizza merit the hours-long commitment? For many, the answer is an unequivocal yes—both for the food and the experience. The wait itself becomes part of the story, an endurance test amplified by the aroma of baking pie and the growing sense of desire among those assembled. For others, especially first-timers confronted with imperfect crust or uneven cooking, expectations may require recalibration.
- The sauce and cheese consistently draw acclaim for balance and freshness.
- Basil is generously applied; a signature touch missing from lesser pies.
- Crust quality may vary—most pies are crisp, some occasionally charred beyond preference.
- For many, the totality of experience (wait + flavor) is the real draw.
Di Fara’s Influence and Recognition
Di Fara’s influence radiates well beyond Midwood. It is a recurring fixture in lists of NYC’s best pizzerias, has spawned a tavern in North Carolina, and has received continued recognition from major publications and food authorities.
| Authority | Verdict |
|---|---|
| New York Times | “One of the most acclaimed and sought-after” |
| Zagat | “Top food rating in NYC” |
| Serious Eats | “Best pizza in New York” |
| Anthony Bourdain | “Best of the best” |
| Frommer’s | “Best Hand-Made Pizza in New York City” |
Tips for First-Time Visitors
- Arrive early to minimize wait times and maximize seating options.
- Bring cash—no credit cards accepted.
- Order more than one slice; regret over ordering too little is a common theme.
- Don’t be discouraged by burnt crust; flavors shine above minor imperfections.
- Consider both regular and square slices for a full tasting experience.
- Plan your trip on days other than Monday; the restaurant is closed.
Frequently Asked Questions (FAQs)
Where is Di Fara Pizza located?
Di Fara Pizza is at 1424 Avenue J, Brooklyn, NY 11230, on the corner of East 15th Street and Avenue J.
Who founded Di Fara Pizza?
The pizzeria was founded by Domenico “Dom” DeMarco in 1965. He run the restaurant for decades, cementing its iconic status in New York’s food scene.
What makes Di Fara’s pizza special?
Di Fara pizza combines top-quality imported ingredients, meticulous technique, and family-run tradition. Every pie is hand-crafted, finished with fresh basil and olive oil, and made to order.
How long is the wait at Di Fara?
Wait times can be extensive—frequently over an hour and up to two or more on weekends.
Is Di Fara cash only?
Yes; Di Fara is strictly cash-only. Plan accordingly.
Are there different styles of pizza at Di Fara?
Di Fara offers both the regular Neapolitan-style pie and a Sicilian square slice, each with distinct textures and flavors.
Is seating available?
Seating is very limited and often unavailable during busy hours. Many customers eat standing or take their pizza to go.
Is Di Fara open every day?
No. Di Fara Pizza is closed on Mondays.
The Verdict: A Bite Worth Remembering
For pizza enthusiasts, travelers, and locals alike, Di Fara Pizza embodies the intersection of culinary tradition, neighborhood spirit, and uncompromising attention to detail. The long wait, the smoky aroma, the interaction with staff, and the taste—all blend into a tapestry that transcends a simple meal. Whether you leave yearning for another slice or pondering the trade-offs of burnt crust versus sublime sauce, one thing remains constant: a visit to Di Fara Pizza is an experience—one to be shared, retold, and, inevitably, repeated.
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