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 bit of a cult following among foodies on the interwebs, 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 usually closed from about 4:30-6 pm, when Mr. De Marco takes a nap. Every genius needs his sleep.
"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
"Herbs growing in the window boxes flavor the sauce, and the dough is made fresh several times a day."
- Time Out New York
"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 TimesNew York
magazine: Critics' PickZagat 2015
: 25 food rating (very good to excellent)Time Out New York
: Critics' Pick
The Village Voice
: Critics' Pick