And, speaking of Di Fara today, here's a video for you. Nothing you haven't seen before if you've stood in line there, but it's set to the appropriately cheesy "Funiculi Funicula" and is shot and edited quite well....
Di Fara proprietor Dom DeMarco is filmed for a local New York City news channel. He and the pizzeria will be featured on the premiere of TLC's "Craving Comfort" program. [Photograph: syphlix on Flickr] Brooklyn pizza-maker Dom DeMarco and his pizzeria, Di Fara, will be featured in the premiere episode of the new TLC series Craving Comfort when it debuts next year. According to the TLC press release, Craving Comfort "explores the obsessions, triumphs, and secrets behind some of America's favorite comfort foods." It will be hosted by chef Art Smith. I haven't seen a definite date on the...
[Photograph: Adam Kuban] "Here's my problem with DiFara's. It's Grooooosssss. One of the dirtiest restaurants I've ever eaten at. The pizza is pretty good, the old man is a little over the top on the oil for me, but I'd like to hear how you super fanboys feel about the completely unsanitary conditions of your pizza temple." —tonycalzone, on the Serious Eats New York poll "What's Your Favorite New York Slice?"...
As you may recall, "TJ" wrote in for some Slice advice on where to eat pizza during a trip to the NYC area. Here's a followup from his trip. --The Mgmt. I was only able to get to Di Fara. What an experience—very, very good pizza, but not nearly the best ever. Enjoyed the experience. I did not like that they par-bake the square pies in advance, and though they are a better value purely in terms of amount of food for your dollar, all three of us present vastly preferred the round pie. [Me, too. —The Mgmt.] I did...
[Photograph: Always Hungry] Always Hungry's Arthur Bovino has a bone to pick with Di Fara and its burnt slices: Two 'slice' pies were made, and overcooked. The oil separated (before Dom's signature drizzle), the cheese turned orange, and two-thirds of the crust's rim was charred. The final scattering of grated cheese resembled a masking, not the pleasant accent it can be. Worse, when three patrons lifted slices plate to mouth, the upskirt was black as the coal used in Frank Pepe's ovens. But you can't just go on sight. Right? This was once. Right? What about when pies are...
[Photographs: Adam Kuban] I've recently dusted off my old Holga 120s camera. The Holga is a cheap, toy camera favored by hipsters, who prize it for its shoddy construction and craptacular lens, both of which lead to light leaks and chromatic aberration. I tried shooting photos of the actual pizza, but it was too dark inside to get any good shots. These shots are not any good, either. Related: Pizzeria Exterior Gallery [Flickr]...
From GoodEater.org: Man 1: "You're in for a treat—this is a real Brooklyn experience." Man 2: "I know! I'm looking forward to it! Are you from Brooklyn?" Man 1: "Nah—I'm from Atlanta."...
Two weeks ago, we showed you the new portrait of Dom DeMarco that now hangs in Di Fara. Today, we talk to Andy Sachs, the artist who painted it. —The Mgmt. There's obviously a lot of attention to detail in that painting. How long have you been a regular at Di Fara, and how long did you have to study Dom's ways to capture his likeness so well? I've been a loyal fan ever since I moved back to Brooklyn (from Plainview, Long Island) in 2001. I had a blind date who recognized that I lived only a few blocks...
"I have been waiting a lifetime to eat a square slice this good." You can imagine how left out I felt when I read that almost all of the Slice–Serious Eats office had gone to Di Fara last Wednesday. Especially because many, like myself, had never gone prior to last week. For a day or so there I remained one of the few contributors to the Serious Eats family of blogs who had not visited the fabled pizzeria in the middle of Brooklyn. Our own Joe DiStefano called me out on the fact in the comments section of the post...
"I just wished that the slice hadn't been quite so oily; I felt as if I had to slurp through a puddle before getting to the true, vibrant flavors." As promised earlier today, here are the quick-and-dirty notes from the Di Fara first-timers I led on our Midwood expedition earlier today. We ordered a plain round pie, a plain square pie, and a special artichoke pie (round). Total damage: $85 big ones!...
