Noooooo!!!!!! If you're about to leave work and get on a train for an end-of-week Di Fara run, nix that idea. Slice reader Gabriel S. just emailed: "Went by Di Fara looking for a slice today and saw that they were shut by the board of health yesterday. Do you have any details?" I just called Di Fara proprietor Dom DeMarco, who was at the restaurant, and he confirms that the Department of Health has closed the place "for little things." "They say I've gotta wear gloves now—and a hat," Mr. DeMarco said. "It's all little things, like everybody...
Not to beat a dead horse here, but Ed wanted to talk about the wait at Di Fara with me for a segment of his video-blog series "Edibles." Whoomp, here 'tis....
This morning at the Serious Eats office Ed came in talking about how he had dinner with someone last night who had spent two hours in line at Di Fara earlier this week. I was like, "TWO HOURS?!?! At Di Fara? Surely that's an exaggeration! Maybe two hours' total time there, but not solely in waiting." Funny then that I should get a copy of David Rosengarten's Tastings newsletter in my inbox soon after. In it, Mr. Rosengarten recounts his very long wait, after which, he and his friend employ a novel tactic for getting their fix: Mama mia....
Photograph courtesy Dalton Rooney The above photo appeared on Dalton Rooney's photoblog Seriously Excited! Says Mr. Rooney, "I'm working on a series of similarly themed Brooklyn photos: http://www.seriouslyexcited.net/category/hello-my-name-is/"...
Today we've got a super-duper Di Fara duo for all you fans of Dom and his art. (Slice counts itself among your number.) Exhibit A is the photo at left here. Reader Jason T., who's also the winner of our sister site's most recent contest, sent this to us after he had won the contest (no quid pro quo, yo): "One of my good friends, Jake, lives in Santa Cruz, California, and loves Dom's pizza so much that he had an artist paint an image of Dom on his surfboard." Exhibit B is a wonderful anecdote from FOS Norman H....
"I don't particularly care to walk in to a place and watch a guy past his prime "whip" up pizza and (what seemed like the case the last time I was there) who looks bored and careless as to what he was doing. As I mentioned earlier, consistency is something I look for, and the only thing I find consistent about his pizza is that he doesn't make them all the same. ;) " —Nicky M., on Di Fara How's it going, Slice? I will give you a little history on myself, and offer up my recommendation. My grandfather had two...
Pity poor Ed Levine. When his workday doesn't involve ordering one of each doughnut at a well-regarded New York City doughnuttery, he gets to eat pizza from some of the country's best pizzerias and write about it for Details magazine. His findings cover some familiar ground to readers of Slice and of Mr. Levine's 2005 book PIzza: A Slice of Heaven, but there are some new entries to be savored. Pizzeria Bianco [623 East Adams Street, Phoenix AZ 85004; map] "The sauce tastes like a distillation of the ripest tomatoes."Di Fara[1424 Avenue J, Brooklyn NY 11230; map] "... a Di...
An interesting item hit the Slice inbox yesterday. OK guys, put this in your pie and smoke it! A couple of caveats: The list isn't quite as definitive as it claims to be, as it is missing any critical analysis of Staten Island, Queens, and Bronx joints. When you guys post this on the site (front page, please), perhaps you may want to refer to it as "The Definitive Manhattan and Brooklyn Top 10 List." We've all been to these places enough times to know what's going on and who's coming with their A game and who isn't. Seltzerboy, as...
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. His take? The regular slices are OK, but not as great...
photograph by Jason Perlow Two Di Fara items of note for you today ... First is from Off the Broiler, which is where the above photo comes from: On all my visits to Difara in the past, we’ve always gone for the regular pizza pies, and haven’t eaten anything else, such as his Italian-American specialities and the elusive Square Pie — which is sold sometimes as slices but not nearly as frequent as the regular pies — that takes nearly an hour itself to prepare, because it has to be proofed, the pizza shell has to be baked separately (which...
