Slice
Deflowering More Di Fara Virgins
Last time I posted about taking Di Fara n00bs out to Midwood, my bowling teammate Tien Mao was like, "I still haven't been to Di Fara. We should do an end-of-season bowling team trip out there."
So, finally, after much planning and many false starts, the members of I Can't Believe It's Not Gutter made the trek to Di Fara yesterday morning.
The bowling force of nature known collectively as I Can't Believe It's Not Gutter says, "Take the picture already, Girl Slice! We're itchin' to dig in to this pie." [Photograph: Girl Slice]
Calvin
Hole structure of the cornicione on the plain pie. [Photograph: Adam Kuban]
"I was amazed that we were able to get a table for seven and not have to wait in line, but I guess that's the reason why were asked to get there at 11:45 a.m. The pizza was delicious. I think the square pie was my favorite—the broccoli rabe and sausage my least favorite. The only "complaint" I have is that Dom tends to be very heavy handed with the olive oil, which renders the crust pretty limp."
Tien
The aftermath. So many dead trees. [Photograph: Tien Mao's Little Read Book]
Tien blogged about our Di Fara trip on his site, Tien Mao's Little Read Book:
Yes, it's very good. Is it the best in the city? No, I don't think it is. Especially with all these new "artisanal" pizza places that are popping up all over the place. I'm not even sure if, taste-wise, Di Fara is better than a Patsy's (original) or a Grimaldi's.
The cons, according to Tien: Lack of flavor in crust, excessive olive oil, slices too wet.
The pros: The quality of ingredients and care owner-pizzaman Dom DeMarco puts into the pies.
Finn
Our first pie of the day was a plain pie. [Photograph: Adam Kuban]
"I pretty much completely agree with Tien's assessment. I was happy to have gone, would go again, but would definitely utilize the show up early strategy. wouldn't have been pumped to have waited an hour or two in line and fight for a table.
"And I guess the damage has already been done but maybe don't stress the showing-up-early strategy.
"Because, as we all know, the internet ruins everything."
Girl Slice (not on team but acting as team photographer)
Hole structure of the cornicione on the square pie. [Photograph: Adam Kuban]
"Well, I am no Di Fara virgin, but you know my take.
- Thankfully there was no wait or insane smokiness today, which is the main reason I do not like Di Fara.
- As you know, I am underwhelmed by the plain sauces.
- Agree with Tien that the crust is too chewy and bland.
- Enough with the oil already!!!
- Overall, too greasy and not an amazing pizza experience. Definitely not Motorino."
Paul
A really great pizza. Liked the broccoli rabe and sausage the best, but I generally like toppings, and those were well prepared. Square pie was second, and that was based on the firmness of the crust. Round pie was great as well and tasted amazing, but the eating experience was a little messy. I did not like their seating arrangements or their "best of" decorations but loved the rosemary plant and their sign outside. All things (sign and plants included) considered, probably a top 5 pizza experience in NYC. Given a day to think about it, it was definitely better than the potato skin pizza I had the day before.
Janelle (who has been around the block when it comes to Di Fara)
"My favorite was the square because it held up. The plain tasted just as great, but I'm not a fan of when the tip of the pizza can't hold its own and gets droopy [That would be "tip sag." —The Mgmt.]. The broccoli rabe and sausage for me was too much on top of the pizza, messy, etc. I like my broccoli rabe and sausage with cavatelli."
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